Longsong's Cheese Nights
Melty jaffles, oozy raclette and crispy saganaki, one night a week.
Melty jaffles, oozy raclette, crispy saganaki and an array of other cheesy dishes are all on the menu at Cheese Night. Happening every Wednesday from 5pm, this turophile's dream is a collaboration between Longsong — the bar above Thai restaurant Longrain on Little Bourke Street — and cheesemonger Anthony Femia of Maker and Monger.
For every session, Femia handpicks a selection of outstanding Australian cheese, which the Longsong chefs then transform into a delectable morsel. Most selections come from small producers, such as South West Victoria's L'Artisan, where third-generation cheesemaker Matthieu Megard uses only local, organic milk and traditional techniques.
Once a month, Femia attends in person, to host a cheese tasting. You might've seen him dishing up raclette from his antique French food cart at Prahran Market or heard that he came fourth at the 2013 Cheesemonger World Championships held in Loire Valley, France. Meanwhile, behind the Longsong kitchen is head chef David Moyle, whose CV includes Circa and The Pacific Dining Room.
Bookings can be made online or by getting in touch with the eatery via email or phone, and it's an a la carte, pay-for-what-you-eat affair.
Image: Griffin Simm.