Option 4

high cheese

The Westin Melbourne

Tues/Weds/Thurs - 5:30/6:30/7:30

A Three-Tiered Journey, Reimagined Through Cheese.

The most anticipated time of the year for cheese and wine lovers returns to Allegro, the signature restaurant of The Westin Melbourne.

High Cheese invites you into a chef-led experience by Executive Chef Apoorva Kunte, where exceptional cheeses are transformed into a refined three-tier journey of sweet and savoury creations.

In collaboration with Supercheese and renowned cheesemonger Jeremy Spradbery, each cheese has been carefully selected for its provenance, character, and quality, before being reinterpreted through Apoorva’s creative lens.

This is not high tea as you know it.

This is High Cheese.

OPTION 5

alba thermal springs

Mornington Peninsula - Any Weekday

springs thyme

Leave your cares at the door as you step into our contemporary geothermal pools. Once fully rested, enjoy lunch or dinner with a glass of Peninsula wine or local craft beer at our restaurant Thyme.

Thyme showcases locally-sourced, seasonal produce in our menu created by award winning chef Karen Martini.

INCLUDES

All day access to 25 contemporary geothermal pools, sauna and steam room
Two course lunch or dinner at Thyme
A glass of Peninsula wine or local craft beer
Use of a locker, towel and bathrobe
Loan of your sister’s/SIL’s car + full tank of petrol

OPTION 6

Asado

Southbank - a weeknight

El Primo

The newest gaucho on the Southbank block, Asado by The San Telmo Group, is inspired by the great Argentinian steakhouses with a Spanish twist. In theme with its sibling venues’ philosophy, Asado is unabashedly BBQ focused – with a menu of signature premium meats including O’Connor’s beef, lamb from Gippsland and Western Plains pork.

Tapas ~ Individual starters

Ostra

Pacific Oysters, guindilla & shallot dressing, lemon

Empanada de queso

Corn, mozzarella, caramelised onion & capsicum

Vieira

Baked half shell scallop, Galician butter

. . . . . .

Raciones ~ Small shared dishes

Ceviche de trucha

Ocean trout, smoked corn tiger’s milk, pickled kohlrabi, chilli gel, coriander

Tira de asado

O’Connor’s Argentinian style short ribs

Parrilla ~ Shared mains

Cochinillo

Western Plains pork, slow-cooked over the fire pit

Premium Chef’s Selection Dry-aged Beef Cut

Market availability

Papas bravas

Fried chat potatoes, salsa brava, aioli, oregano

Lechuga

Cos & red butter lettuce, radicchio, pickled red onion, almonds, sherry vinaigrette