Calling all cheese lovers.
As a cheesy take on its popular high teas, The Westin Melbourne is working with Prahran's Maker & Monger to deliver High Cheese.
Launching on Monday, June 11, and running throughout winter, High Cheese will offer cheeses featured in both sweet and savoury dishes.
Westin executive chef Michael Greenlaw has worked closely with Anthony Femia from Maker & Monger to source what he describes as a 'best in show' of cheeses from across the world to be part of the High Cheese line-up.
High Cheese swaps out traditional scones and cream for scones served with creamed Giorgio Cravero Reggiano, a leading Reggiano affineur. Other classics include tiramisu with a cheesy twist and cannoli with a ricotta filling.
For extreme cheese lovers High Cheese will be serving up whole-baked Normandy Camembert with mini baguettes you can rip apart and dip into the cheesy goodness, or basil crème fraiche-layered Brie with crackers.
Other dishes include Carles Roquefort & Cognac served with pain d'epices, Holy Goat Organic Skyla strawberry and thyme mille-feuille drizzled with honey, and fresh figs stuffed with sweet Gorgonzola served with natural honeycomb.
High Cheese is $70 per person and available seven days a week from 4pm. Those wanting to match wine with their cheese, there will be varieties available per glass from Ten Minutes by Tractor, Shaw+Smith or port from Penfolds.
“We're excited to be collaborating with Maker & Monger on High Cheese, bringing cheese to the forefront, and offering guests something different and warming this winter," said Greenlaw.
High Cheese will be served daily from June 11 until August 31. Bookings can be made by contacting the hotel on (03) 9635 2222 or online at www.westinmelbourne.com/highcheese.