Fondue at the Cutler & Co. Bar

Winter offers the perfect time to repose with Fondue in our Front Bar. Every winter, this indulgent dish hailing from the Swiss Alps makes a return to our menu.

Fondue sees aged Alpine cheese melted and infused with Génépi before serving at the table with crunchy crudités. The nutty blend of Emmental and Swiss gruyère cheese provides a delightful counterpoint to local Pink Fir baby potatoes, witlof, crisp fennel and crunchy Ramarro Farm pink turnips. 

Drop in for a prolonged visit in our Bar with the fondue and enjoy a glass of Jura-style wine while you're here.

Fondue presents a fun and unique opportunity for pairing. In this instance, we can't help but find ourselves reaching for the white wines of the Jura in Eastern France.

Our head sommelier, Penny Vine, says —

"The fondue is an intense combination of Alpine herbal fragrance and rich, creamy nuttiness. Eastern France’s mountainous Jura region is one of just a few places that can produce wine that not only evokes, but can also handle these powerful flavours. Think salted lemons and slivered almonds for the brighter, less oxidative styles; or treat yourself to the utterly singular Vin Jaune if you’re feeling adventurous."

As much as we love these wines, it's hard to ignore the handful of Victorian producers that tip their hat to this style. At the moment, we are loving the 2011 Ben Haines 'Flowers' Flor-aged Marsanne from the Yarra Valley.