Westin Melbourne’s 2025 High Cheese – A Bold, Beautiful Celebration of Cheese & Wine

We hope this isn’t too cheesy, but cheese isn’t just food, it’s an experience. And at The Westin Melbourne, that experience returns in all its rich, melty glory with the much-anticipated comeback of High Cheese, running until 25 October 2025 at the hotel’s Allegro Restaurant.

At The Westin Melbourne High Cheese is the centrepiece of a seasonal ritual rich in storytelling, texture, and carefully layered flavour. The return of High Cheese at Allegro Restaurant invites guests into a moody, glowing upstairs retreat above Collins Street, where the city’s Paris end unfolds beneath a canopy of winter trees.

In an inspired three-way collaboration with the Studd Siblings and Zonzo Estate, this year’s High Cheese has been thoughtfully crafted to deliver an immersive experience celebrating texture, provenance, and artisanal flair.

At the heart of this year’s High Cheese is Executive Chef Apoorva Kunte, whose inspired culinary direction brings depth and balance to every dish.

“This menu is a sensory reflection of the season’s quiet transformation,” says Kunte. “Each cheese, each ingredient was chosen not just for its taste, but for the story it tells.” That story is one of collaboration, tradition and creativity.

The internationally celebrated Studd Siblings, Ellie and Sam Studd, members of the International Guilde des Fromagers and Certified Cheese Professionals have lent their extraordinary palate and deep cheese expertise. Their carefully curated cheese lineup includes icons like Aphrodite barrel-aged organic fetta, Le Conquérant Camembert, Woombye Triple Cream Brie and Dreaming Goat Dairy chevre curd.

Savouries

One of the opening dishes, a tart of Aphrodite barrel-aged fetta layered with vine-ripened tomato and lychee tartare arrives in a clear chest that releases a swirl of mist when opened. Inside, the tart brings together the saltiness of the aged fetta and gentle sweetness of lychee and tomato. The result is a surprising interplay of sharp and soft, creamy and bright.

The Woombye Triple Cream Brie sits luxuriously on the tiered stand, its buttery richness sharpened by a vivid burst of raspberry that brings both brightness and edge. Pickled beetroot adds a gentle tang, while almond pesto lends texture and a mellow nuttiness. Each element plays its part in balancing indulgence with freshness, creating a dish that’s as nuanced as it is satisfying.

Chef Kunte’s take on Welsh rarebit is a particularly comforting moment, L’Artisan Gruyère and vintage cheddar melted with champagne and English mustard, then served on a round of rosemary olive sourdough.

Served in a small glass jar on the high tea stand, Dreaming Goat chevre curd is brightened with preserved mandarin peel and a house-made gremolata, delivering a clean, citrus-forward finish. A scattering of puffed rice adds a delicate crunch.

The Red Leicester cheese scone is a delicious standout warm, tender, its crumb laced with just enough chilli and pepper to offer a gentle, building heat. What elevates it, is the whipped butter on the side: infused with organic pear, vanilla bean and a trace of whiskey, it adds a silky layer of richness that enhances every bite without overwhelming it. The combination is perfectly balanced, deeply aromatic, and utterly delicious.

To Share

The baked Le Conquérant Camembert is a true showstopper melted to perfection, impossibly gooey, and utterly moreish. Infused with thyme and garlic, the cheese is served with crisp lavosh, slices of fruit-studded sourdough, and big, juicy grapes. Even as the cheese begins to cool, it stays creamy and full of bold, earthy character. It’s a dish that feels both indulgent and familiar.

Sweet Finishes

Delicate and refreshing, the That’s Amore stracciatella and rosewater fool is a gentle palate cleanser layered with floral complexity. Paired with lavender-steeped watermelon, it carries the lightness of spring air fragrant, cool, and quietly elegant.

The ube bavarois made with Aphrodite galotyri and balanced with white chocolate and yuzu, is served to resemble a piece of holey cheese, a visual wink to the theme that’s playful without tipping into novelty. Soft in texture and subtly citrusy, it’s an elegant, clever dessert with just the right amount of sweetness to keep you coming back for more.

The Basque chocolate cheesecake is a knockout, dark, silky and unapologetically bold. Made with 70% sustainably fermented Cacao Trace chocolate, it’s inspired by Chef Kunte’s journey to Côte d’Ivoire (Ivory Coast) and his collaboration with local cocoa farmers. Served alongside a large vibrant green blistered Padron pepper, the dish is visually striking, while the pepper and a sharp hit of Tasmanian pepperberry salt cut through the richness, adding heat, salt, and intrigue. Sweet, spicy, and utterly addictive, it’s the kind of dessert that stops conversation. Easily the best we’ve had all year.

The wine pairings from Zonzo Estate have been selected by head winemaker Caroline Mooney. The wines ranging from bright Prosecco to structured Chardonnay, bold Cabernet Franc, and velvety Pinot Noir are carefully tailored to complement each dish. Every glass is perfectly aligned to highlight the nuances of the menu, showcasing Zonzo’s philosophy of letting food lead their winemaking with every sip.

 

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High Cheese runs Wednesday to Saturday from 5pm, with bookings priced at $89 per person midweek and $110 on Saturdays, including a glass of Zonzo Estate wine. While gluten and nut-free options are available on request, the kitchen’s focus on seasonality and craftsmanship means dietary accommodations are limited.

For those wishing to take the experience home, The Best Things in Life Are Cheese by Ellie and Sam Studd is available now, an essential read for anyone serious about their curds and culture.

 

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