This’ll be gouda: the Westin Hotel is doing a 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 new High Cheese event.
Westin executive chef Michael Greenlaw has teamed up with Anthony Demia from Maker and Monger for the event, which will bring a series of cheeses together in both sweet and savoury dishes.
Running throughout winter, High Cheese will swap out the traditional scones and cream for scones with creamed Giorgio Cravero reggiano (which, no big deal, is the best reggiano affineur, or cheese ager, in the world). There will also be tiramisu with a cheesy twist, cannoli with a ricotta filling, fresh figs stuffed with gorgonzola and drizzled with honeycomb, the rare Carles Roquefort with cognac and pain d’épices and even a Holy Goat organic strawberry and thyme mille-feuille.
The coup de gras (pun intended) will be a whole baked Normandy camembert served with mini baguettes that you can rip apart and dip 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 4pm. Guests can also match their cheese with wine by the glass, with varieties available from the likes of Ten Minutes by Tractor, Shaw and Smith and Penfolds.
|Venue name:||The Westin Melbourne||Contact:|
205 Collins St
|Transport:||Nearby stations: Flinders Street|