High Cheese at The Westin Melbourne

This generous High Cheese (a cheesy take on a high tea, served in the evening) is something any cheese lover must not miss! The team at The Westin Melbourne have replaced every aspect of a traditional high tea with a cheese inspired indulgent treat.

It’s hard to choose favourite moments in this lavish cheese experience – it truly was delicious.

Highlights for me included the cloth-aged cheddar and candied apple scone with organic butter and quince nectar – absolutely lip smacking. The toasted gruyere on olive bread was super tasty too! And the baked Camembert was a winner – melted cheese is such a decadent comfort food… a perfect way to warm up on a cold winters night.

To round the evening out the sweet treats included a generous serve of Basque chocolate cake which we sprinkled with pepper berry salt… mmmmm.

And if that wasn’t enough, High Cheese is served with a glass of your choice of matched wine by Scotchman’s Hill.

The Westin Melbourne Executive Chef Apoorva Kunte has collaborated with Ellie and Sam Studd (The Studd Siblings) to craft this delightful High Cheese menu.

“We are very excited to bring back our much loved High Cheese this year. Drawing from my personal travels and through collaboration with the Studd Siblings, we have come up with a menu that showcases some of the best producers from around the world and locally, with a few surprise dishes I know people will love” says Chef Apoorva.

Whilst Ellie loves the playfulness of the El Esparto Manchego, Sam Studd says: “My perfect bite is the Le Conquerant baked camembert studded with lemon thyme, ooey gooey, bit of funk in the trunk Winter warmer deliciousness.’

This High Cheese offering is available by reservation only in Allegro Restaurant until the 21st of September 2024.

High Cheese at The Westin Melbourne Menu

Cloth-aged cheddar and candied apple scones, accompanied by whipped organic butter and Singing Magpie Smyrna quince nectar.

 

Savoury items, which feature on the second tier include:

• Tart of vine-ripened tomato tartare, Sarakatsanj tribe inspired ewe’s milk Galotyri, with Congo potato
• Woombye triple cream brief layered with truffle, mushroom and macadamia cervelle de canut
• Dreaming Goat dairy chevre, homemade fig and pistachio confiture
• L’Artisan Organic Mepunga Gruyere Welsh rarebit with champagne and English mustard on olive and rosemary sourdough
• Le Conquerant baked Camembert studded with lemon thyme and garlic
• Served with grapes, Lavosh, date and apricot sourdough crisps

A lavish assortment of sweets will follow, including:

• Basque chocolate cake, Tasman pepper berry salt, featuring sustainable Cacao Trace 55% dark Chocolate, Cote d’Ivoire
• El Esparto cave-ripened Manchego cheese bavarois, candied pineapple
• Vanilla bean and goat’s curd panna cotta, house-made rhubarb compote, with fresh raspberry