High Cheese is returning to The Westin Melbourne later this month, with The Studd Siblings curating the luxe experience.
Ellie and Sam Studd have worked alongside Chef Apoorva Kunte to put together a three-tiered experience filled with cheeses from across the globe “with a few surprise dishes I know people will love”, says Kunte.
The first course is dedicated to cloth-aged cheddar and apple scones teamed with whipped organic butter and quince nectar made by Singing Magpie.
Savoury items take up the second section, which features six different creations from tomato tartare with ewe’s milk and Congo potato; to baked Camembert studded with lemon thyme and garlic; and Dreaming Goat chevre with homemade fig and pistachio confiture.
Sweets are the final component of the menu, with Basque chocolate cake served with Tasman pepper berry salt; El Esparto cave-ripened Manchego cheese bavrois with candied pineapple; and a vanilla bean and goat’s curd panna cotta with rhubarb compote and fresh raspberry all tying up the experience.
High Cheese begins on 19 June and will run until 21 September from Wednesday to Saturday at Allegro Restaurant.
Two-hour bookings are priced at $105pp and include one glass of wine.
