High Cheese at the Westin Melbourne

Photographer: Michelle Milton
High Cheese at the Westin Melbourne - supplied photo
High Cheese at the Westin Melbourne - supplied photo

When The Westin Melbourne introduced a winter-only High Cheese menu last year, Melburnians came in droves. Now it's back and better than ever, with a refined menu that turns high tea on its head in the cheesiest way.

The luxury hotel has again paired up with cheesemongers Maker & Monger – who have built a cult following at the Prahran Market – to serve the specially-themed menu.

As the name suggests, cheese is the star of the show in this offering. However, for those inclined, The Westin’s traditional high tea menu continues to be served throughout winter.

High Cheese is served on The Westin’s unique three-tier cake stand with a separate plate for the pièce de résistance, a wheel of baked Normandy Camembert served with lavosh and grapes.

The melting cheese is pure perfection and is worth the trip into the city alone.

Then there’s a generously-sized portion of Brie Fermier la Tremblaye, layered like a cake with slices of brie on the outside, followed by a porcini and walnut mix and black truffle in the middle.

A glass pot of blue vein Papillon Roquefort is paired with cognac cream and topped with a Four Pillars Gin marmalade to create a strong terrine, and the choux pastry used for the Swiss Gruyere Vieux Gougères is light and delicious.

There’s also an appetising savoury scone featuring L’amuse Signature Gouda as the hero ingredient that’s worth a look-in.

Turning to the sweets, my personal favourite is the creamy and rich caramelised salted white chocolate tiramisu, but the ruby chocolate parfait came in a close second, and the sweet ricotta cassata cannoli is another stand-out.

The Westin is serving up High Cheese every day from 5pm in its Allegro Restaurant, and also on weekends in the Lobby Lounge, until August 31.

Our tip – try out the experience in the Lobby Lounge, an intimate space with a mixture of soft and natural lighting, leather and felt-backed chairs, plush lounges, glass topped tables and an inviting bar in the middle.

At $70 for the extensive High Cheese menu, free-flowing Vittoria Coffee blends, 13 Jing Tea herbal infusions and hot chocolate, the Westin’s winter offering also comes in at a very reasonable price point.

For those wanting a little something extra, there’s a carefully picked selection of champagnes and wines by the glass available at an additional cost.

This Insta-worthy menu is both a sight to behold and indulgently delicious.

The Westin Melbourne have taken something that was already good and made it even better – check out this cheesy winter delight while you can.

The Westin High Cheese Menu:

L’amuse Signature Gouda scone served with whipped spiced beurre noisette butter
L’amuse Signature Gouda scone served with whipped spiced beurre noisette butter
  • L’amuse Signature Gouda scone served with whipped spiced beurre noisette butter

Savoury temptations:

  • Black truffle, porcini and walnut layered Brie Fermier la Tremblaye
  • Swiss Gruyere Vieux Gougères with burnt green leek
  • Papillon Roquefort and cognac cream terrine with Four Pillars Gin marmalade, served with toasted, spiced fruit bread
  • Marcel Petite Comté Réservation custard tarts
  • Baked Normandy Camembert au Calvados served with lavosh

Sweet delights:

  • Poached French pear with stracciatella, fresh honeycomb and smoked roasted macadamia crumble Ruby chocolate parfait with Brillat Savarin Frais and raspberry jam
  • Caramelised salted white chocolate tiramisu with Mr Black Cold Brew Coffee Liqueur and Valrhona Dulcey wafer balls
  • Ricotta cassata cannoli


High Tea Melbourne – find more experiences in
our High Tea Venue Directory

The Westin Melbourne:

View Directory Listing

205 Collins Street, Melbourne VIC 3000


Served daily from 5pm in the Allegro Restaurant and in the Lobby Lounge on weekends from 11am to 4pm, until August 31, 2019.


$70 for high cheese; wine and champagne available by the glass for an added cost

Prices are correct at the time of publishing, but subject to change. Please contact the venue for further details.

Charlene Macaulay

Charlene has been a High Tea Society contributor since 2013. She has over ten years’ experience working as a journalist and is now a communications specialist in the local government sector. Charlene loves reading, travel, going for long walks and a good glass of champagne or red (depending on the occasion). Having tried scones from just about every Melbourne high tea venue there is (and some interstate and international venues too) she can definitively state that her mum’s remain the best.

Articles by Charlene