DON’T BRIE SAD, HIGH CHEESE RETURNS TO THE WESTIN MELBOURNE
The Westin’s ever-popular High Cheese has returned for winter, dishing up its cheesy take on High Tea in collaboration with Maker & Monger.Launching for the first time in June last year, High Cheese was originally set to leave The Westin Melbourne at the end of August but after a stampede of Melbournians and tourists alike, it was extended to Christmas and saw more than 5,000 people try the high cheese delight. High Cheese returns in 2019 running from the 24th May until the end of August with new and exciting dishes to refresh the much-loved favourites from last year. The Westin Melbourne Executive Chef, Michael Greenlaw has worked alongside Anthony Femia, the acclaimed cheese monger and owner of Maker & Monger at the Prahran Market, to create a menu worthy of the high expectations, sourcing only the best cheeses from across the world. The menu includes a deliciously gooey Baked Normandy Camembert aux Calvados, served with lavosh, guaranteed to tempt the most extreme cheese lovers out there. Other dishes on the menu include Black Truffle, porcini and walnut layered Brie Fermier la Tremblaye; Swiss Gruyere …
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