The Westin Melbourne‘s third annual High Cheese experience is all set to be hosted at Allegro from the last week of May. The five-month residency will run Tuesday to Saturday from 5 pm, reimagining the traditional high tea format with cheese as the hero ingredient across a three-tier menu. Executive Chef Apoorva Kunte has developed the experience in collaboration with Richmond cheesemonger Supercheese, owned by Jeremy Spradbery, whose specialty store is known for sourcing niche small-batch cheeses from local and international producers, and Punt Road Wines. Kunte said, “Supercheese has an incredible eye for producers with real character. That sense of discovery is what makes this experience so special. For us, it’s about showcasing cheese in a way that feels elevated, unexpected and true to the ingredient.” Guests will move through a progression of savoury and sweet creations by Kunte, including a shared centrepiece and a final sweet flourish, each paired with a glass of Punt Road wine. The menu has been developed around cheeses defined by quality, provenance and character, in keeping with the approach at Allegro more broadly. Building on past collaborations with The Studd Siblings, Zonzo Estate and Scotchmans Hill, this year’s edition continues High Cheese’s focus on Victorian producers and local craftsmanship. The menu will also refresh mid-season in August, giving returning guests a reason to come back. High Cheese at Allegro is available from May 26 to October 17, Tuesday to Saturday from 5 pm to 9:30 pm, at $91 per person, including a glass of Punt Road Wine. Bookings are essential. Source: ID Collective Find more dining out updates on Crumb Wire.

Melbourne’s Tommy’s Booze has launched a limited-edition Kiwi liqueur, its fourth and most unexpected flavour yet. The brand was born in lockdown in 2021, when a customer dropped off a bag of lemons at Windsor’s Freddy’s Pizza and co-founder Tom Giurioli called his Nonna in Rome for her family limoncello recipe. What started as a small-batch passion project has since grown into a nationally distributed range, with the brand also set to launch in the US later this year through importer Helmsman Imports. The new Kiwi liqueur is made with just four ingredients: kiwi, pure alcohol, water and sugar, following the same minimal-ingredient approach as the rest of the range, using real fruit for a cleaner, fresher result with less sugar. Sweet, a little sour and designed to work in a spritz, a cocktail or straight from the freezer, it joins the brand’s existing lineup of Limoncello, Mandarino and Lampone. With the rising popularity of fruity drinks across formats, kiwi shines through as a relatively unexplored ‘independent’ flavour, often paired with notes of melon, strawberry or apple for support. The limited edition liqueur from Tommy Booze puts the green fruit front and centre, no frills. Tommy Booze Co-founder Tom Giurioli said, “Our original three flavours have been around for a while now, and we felt the range was ready for something new. Tommy’s has always been about doing things a little differently, so we went back to the lab and started experimenting with new fruits. “Kiwi immediately jumped out, it fit right in and it’s not something you really see in liqueurs. I had a pretty good feeling about it from the start, and judging by the reaction, I’d say that call was right.” Tommy’s Kiwi Liqueur is available for a limited time via selected stockists and online. Bottles are 700ml at 20% alcohol, priced at $65 each. Source: One Two Agency Find more food retail updates on Crumb Wire.

The Oriana has opened at Sydney’s Overseas Passenger Terminal, and it’s taking over four levels of Circular Quay’s harbourfront. The venue takes its name from the SS Oriana, one of the first ocean liners to arrive at Circular Quay in the 1960s, and sits across the former Squires Landing and Quay restaurant spaces. Each level of the new flagship destination has its own personality, designed to take guests from a casual beer by the water all the way up to a proper harbourside dinner. Eat your way up On the ground floor, The Oriana Beer Garden is an open-air space with a large permanent LED screen, making it a destination for major sporting events, including the FIFA World Cup and Grand Finals. Level 1 is The Oriana Pub, a more social space with refreshed bars and DJ capability that shifts from daytime dining into late-night energy. From 9 pm, it runs Martinis after 9, a curated martini list with front-row views of Sydney after dark. Level 2 is The Oriana Restaurant, opening Friday, May 22, with an à la carte menu or Vivid set menu, with select window tables reserved for the set menu. The kitchen leans into NSW produce and coastal flavours, with dishes including chilled seafood platters featuring Bluefin tuna crudo, king crab and Southern rock lobster, Hokkaido scallops with finger lime or beurre blanc and Osietra caviar, Murray River cod with butter emulsion and lobster tagliatelle. Level 3 is The Oriana Harbour Room, a private dining and events space for corporate gatherings, weddings and milestone occasions, with views over Circular Quay. At pub level, the menu covers Sydney rock oysters with house hot sauce, a signature Oriana seafood platter, tiger prawn rolls, salt and pepper squid and classic schnitzel and burger offerings alongside lighter bites including burrata and charred cauliflower. Vivid by the harbour The Oriana opens just in time for Vivid Sydney, with live music running across the week. Monday to Thursday: Soloists from 6 pm Friday: Live performances from 4 pm, DJs from 5 pm on Level 1 Saturday: Duos from 4 pm, DJs from 5 pm Sunday: Soloists from 2 pm Post-Vivid live music continues Thursday to Saturday, with timings to be confirmed. The Vivid program also includes a Four Pillars outdoor pop-up bar overlooking the Harbour Bridge, serving Bloody Shiraz and Yuzu & Peach gin spritzes. Guests dining on Level 1 can add a 15-minute tableside Martini Trolley experience with Olive Leaf Gin Mini Martinis and a snack. The Oriana is located at the Overseas Passenger Terminal, Circular Quay. Source: Pendulum Communications Find more dining out updates on Crumb Wire.

Chef Junda Khoo has opened Tam Jiak at Sydney Fish Market, and the menu goes well beyond seafood. The 110-seat restaurant is a sibling venue to the Ho Jiak Group, sitting beneath the market’s timber-beamed roof with curved banquettes, a central bar and an outdoor terrace. In Hokkien, Tam Jiak translates to gluttony, and the menu is built around that idea. Khoo said, “We celebrate the joy of loving food a little too much.” Vibe: Water-facing modern Australian design with a touch of ochre warmth reminiscent of an Asian dining room Menu Highlights: Tom Yum bomb, Malaysian chilli mud crab, crispy eggplant and black duck Cost: $65-150 pp for a full meal + a drink Dietary Considerations: Vegetarian and Gluten Free options available Khoo is self-taught, inspired by his grandmother’s cooking in Kuala Lumpur, and famously left a career in banking after a year and a half to pursue cooking full-time. He is now one of Australia’s leading voices in modern Malaysian cooking. Rather than leaning into the seafood-only expectations of the precinct, he has put together a surf-and-turf menu that pairs market-fresh seafood with premium meats and bold Malaysian flavours. Malaysian surf, turf and more Heading up the kitchen alongside him is Head Chef Loong Oon, former Head Chef of Mr Wong and also the chef behind Amah by Ho Jiak in Chatswood. Highlights on the menu include Scallop Cheong Fun with sea scallop, seared rice roll and foie gras sauce, Mud Crab with a choice of Malaysian chilli, black pepper, salted duck egg or ginger and shallot sauce and Black Duck glazed in squid ink with Yunnan rose jam and pancakes. Khoo’s MasterChef Australia-famous Tom Yum Bomb also makes an appearance. Smaller bites feature the Ho Jiak signature Crispy Eggplant and the Soy Pudding with Lychee and Rose Jelly is worth saving room for, best paired with a Lychee Spritz. Tam Jiak is open daily from 11 am at Sydney Fish Market, accessible via on-site parking, full wheelchair access and Wentworth Park Light Rail station. Kids’ meals are available and free on Sundays. Source: Curated Agency Find more dining out updates on Crumb Wire.