Time Out says
This’ll be gouda: the Westin Hotel is bringing back its cheesy take on classic high tea
What’s better than gorging yourself on scones, finger sandwiches and Champagne at a regular high tea? Gorging yourself on piles and piles of cheese at the Westin’s un-brie-lievable High Cheese event.
Yes, the insanely successful, sold-out event is back for 2019. The idea for High Cheese began when Westin executive chef Michael Greenlaw teamed up with Anthony Demia from Maker and Monger to bring a series of cheeses together in both sweet and savoury dishes.
Now extended until December 31, High Cheese brings some favourites from last year's menu plus a few new additions to the table. Traditional scones and cream are swapped out for L'amuse Signature Gouda scones served with whipped spiced butter. There's also black truffle, porcini and walnut layered Brie Fermier la Tremblaye; Swiss Gruyere Vieux Gougères with burnt green leek; and Marcel Petite Comté Réservation custard tarts for the savoury section.
For the sweeter side, there's 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; plus ricotta cassata cannoli.
The coup de gras (pun intended) is the whole baked Normandy camembert served with lavosh that you can dip right into the cheese, like your very own cheese fondue. Holy cheesus.
The Westin's High Cheese is priced at $70 per person and is available every day from 5pm. Guests can also add on a wine pairing which starts at $15 a glass. There's Bellingham Estate Pinot Gris, Jack Rabbit Pinot Noir or even a glass of Moet and Chandon Imperial NV on offer.
|Venue name:||The Westin Melbourne|
205 Collins St
|Transport:||Nearby stations: Flinders Street|