This Year, With The Studd Siblings And Zonzo Estate
This July, The Westin Melbourne welcomes the return of its beloved High Cheese to its signature Allegro Restaurant, a standout winter ritual that has become a fixture on the city’s culinary calendar. This year’s line-up is cheesier, bolder, and more decadent than ever.
Back by delicious demand, the 2025 edition is once again curated in collaboration with internationally renowned cheese aficionados, The Studd Siblings, but with a fresh twist that’s sure to melt hearts. Enter a new wine pairing collaboration with Yarra Valley’s family-run favourite, Zonzo Estate.
Fromage royalty, Ellie and Sam Studd, bring their signature flair and un-brie-lievable knowledge through a selection of hand-picked cheeses that reimagines high tea through the lens of rich, melty, world-class collections. Bringing the culinary vision to life is The Westin Melbourne’s Executive Chef Apoorva Kunte, who worked closely with the Studds, drawing from their deep expertise to conceptualise a bold and playful High Cheese experience. The result is a three-tiered menu that’s indulgent, warmly nostalgic, and slightly cheeky, sure to leave guests feeling grate-ful.
“We’re stoked to be back for another round of High Cheese, this year’s line-up is bigger and bolder than ever. It’s always a real treat working with The Westin Melbourne and seeing our favourite fromages reimagined in such fun and seriously delicious ways.” Says Ellie and Sam Studd.
This year’s menu is a celebration of cheese in all its glory, where diners can expect a showstopping spread of both savoury and sweet creations, featuring who’s who of the cheese world, from buttery Woombye triple cream Brie to robust vintage cloth-bound cheddar.
Highlights from the menu include:
- Tart of Aphrodite barrel aged organic fetta, vine-ripened tomato, lychee tartare
- Woombye triple cream Brie with pickled beetroot, raspberry, almond pesto
- L’Artisan organic Mepunga Gruyere, vintage cloth-bound cheddar Welsh Rarebit
- Baked Le Conquerant Camembert studded with thyme and garlic
- Dreaming Goat Dairy chevre curd with mandarin peel, homemade gremolata, puffed rice
- Basque chocolate cheesecake, blistered padron pepper with Tasmanian pepper berry salt
“This menu is a sensory reflection of the season’s quiet transformation,” says Executive Chef Apoorva Kunte. “We have picked each cheese, each ingredient, not just for flavour, but for the story it tells. I wanted to move beyond the traditional cheese board and create something layered, expressive, and truly seasonal.”
Completing the journey is Zonzo Estate, where celebrated winemaker Caroline Mooney has hand-selected wines to match each course, rich reds and crisp whites that enhance every bite. Guided by their philosophy of placing food at the heart of winemaking, Zonzo’s expert pairings elevate this high tea ritual into something truly gouda.
Zonzo Estate winemaker, Caroline Mooney, shares, “At Zonzo, everything starts with food, so joining High Cheese felt like a natural fit. I’m excited to bring our wines to the table in a way that celebrates the flavours and stories behind each cheese, pairing thoughtfully to make every bite sing.”
Bookings are available now via SevenRooms, you cheddar believe it’s going to book out fast.