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, of course.
Yes, the insanely successful event is back at the Westin's Allegro Restaurant for 2024 and we turophiles couldn't be more thrilled. The idea for High Cheese first crystallised a few years ago when the Westin's executive chef at the time, Michael Greenlaw, teamed up with Anthony Demia from Maker and Monger to bring a series of cheeses together in both sweet and savoury dishes.
Years later, the much-loved tradition continues. In 2024, the indulgent menu has been curated in collaboration with renowned cheese masters, brother-sister duo The Studd Siblings. Ellie and Sam Studd, both members of the International Guilde des Fromagers and Certified Cheese Professionals, have joined forces with the Westin's current executive chef, Apoorva Kunte, to curate an enticing three-tiered selection of dairy-licious treats. We're listening...
Each creation showcases the finest quality cheese from around the world. On the first tier, treat yourself to cloth-aged cheddar and candied apple scones, complemented by whipped organic butter and quince nectar.
The second tier enters savoury territory, featuring six tantalising cheese-centric bites served with all the fruit and lavosh accoutrements: a tart of vine-ripened tomato tartare; Sarakatsani tribe-inspired ewe’s milk Galotyri with Congo potato; Woombye triple cream brief layered with truffle, mushroom and macadamia cervelle de canut; Dreaming Goat dairy chevre, homemade fig and pistachio confiture; L’Artisan organise Mepunga Gruyere Welsh rarebit with champagne and English mustard on olive and rosemary sourdough; and Le Conquerant baked camembert studded with lemon thyme and garlic.
This writer normally doesn't swear in her pieces but fuuuu(dge), that all sounds excellent. And a high tea wouldn't be high tea without dessert, so the feast will conclude with a sumptuous assortment of sweets. Highlights include a Basque chocolate cake with Tasman pepper berry salt and a vanilla bean and goat's curd panna cotta – but we'll keep the rest a secret as a surprise on the night!
Feeling tempted? The feast is available as a two-hour sitting from 5pm, every Wednesday to Saturday, from June 19 to September 21. It's priced at $105 per person and includes a glass of wine by Scotchmans Hill. You can make a reservation at the website.