Fondue Nights at the Swissôtel
Dip into a cosy, melty cheese-filled night with fondue for two (or more).
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Overview
Provided you're not lactose intolerant (or you are, but also a little rebellious), chances are that melted cheese is at the top of your winter (or really, any season) favourite food list. Well, Swissôtel has something to fulfil your ooey gooey cheese dreams well past the cold weather and into the end of the year.
The alpine-inspired hotel on Market Street is hosting Swiss fondue for two (or more) every Thursday through Saturday. The team at Swissôtel has developed a fondue based on traditional recipes featuring emmental and gruyere melted together with white wine and garlic and delivered to your table in a warm pot. Upon request, chefs will add other flavours like gorgonzola and even truffle to enhance the dip.
Now, cheese connoisseurs will know that the biggest factor to consider with fondue is what bite-sized sides you'll coat with the decadent cheese blend. You'll have your pick of the classics like baguette and vegetables, but Swissôtel is also serving up some next level dip-ins: spiced meatballs, mac 'n' cheese croquettes, cured speck, nashi pear and much more.
With copious amounts of savoury tastes, you may need something sweet to balance out the night. Swissôtel is also offering a milk chocolate fondue option with sides like marshmallows, pound cake and strawberries for your dipping pleasure. There's a curated list of beverages, too — with mulled wine, peach schnapps and calvados to name a few — to pair with your fondue for a flavour-filled evening.
At $29 per person for cheese fondue and $22 person for the chocolate option, you're in for a cosy date night or crafty dinner with mates. We suggest following the tradition where the person that loses their bread in the pot buys the group drinks. Dip responsibly, friends.
Swissôtel Sydney's Swiss Fondue is available from 5.30pm–10pm every Thursday, Friday and Saturday. Bookings are essential. For more info head to the website or make a reservation here.
