This winter we are warming up South Wharf & taking melted cheese to a whole new level with our Raclette Thursdays.
Raclette (pronounced ruck-lett in English) refers to a type of cheese that’s slowly heated until just the top is deliciously gooey and then it’s scraped off onto a variety of offerings of your choosing.
Jean Perrin Raclette, from France’s North Eastern Jura region, which famous for it’s “meaty” aromas, is scraped onto jacketed new potatoes and served with pickled vegetables in the traditional manner. Meat lovers can enjoy this delicacy with the addition of thinly sliced Wagyu Pastrami supplied by Sevens Creek Wagyu farm in Strathbogie VIC. These guys are serious about paddock to plate and their marble score 9+ Wagyu is featured on menus of top Melbourne restaurants.
Raclette is best enjoyed around our roaring fire! For a unique winter foodie experience, pair your Raclette with our house-made mulled wine.
All served on new potatoes with pickles