RECAP: HIGH CHEESE LAUNCH, WESTIN MELBOURNE
Cheese fanatics, rejoice! After a high successful inaugural run in 2018, The Westin’s epic high cheese spread has returned for 2019 and just in time for winter. Concocted by Westin Executive Chef Michael Greenlaw and Maker and Monger’s Anthony Demia, the 2019 menu has ALL the cheesy goods. An oozy and creamy baked camembert, and sensationally fragrant truffle, porcini and walnut layered brie to name a few. Death by cheese may very well be a thing for anyone who actually manages to finish the entire spread but hey, there are worst ways to go right?
L’amuse Signature Gouda scone, served with whipped spiced beurre noisette butter.
Black truffle, porcini and walnut layered Brie Fermier la Tremblaye.
Swiss Gruyere Vieux Gougeres with burnt green leek.
Papillon Roquefort and cognac cream terrine with Four Pillars Gin marmalade, served with toasted spiced fruit bread.
Marcel Petite Comte Reservation custard tarts.
Baked Normandy Camembert au Calvados, served with lavosh.
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 with Mr Black Cold Brew Coffee Liquer and Walrhona Dulcey wafer balls.
Ricotta cassata cannoli.
205 Collins St,
Melbourne, Victoria, 3000.
+61 3 9635 2222
Disclosure: I attended the launch as a guest of another blogger, courtesy of The Westin. All opinions expressed in this post are based entirely on my experience and observations made during the time of my visit.