Fabulous 14 Days of Cheese in Port Melbourne
In terms of exponents of premium cheese in Melbourne, no-one does it better than restaurant and catering gem 14 Days of Cheese in Port Melbourne. I was invited to experience the joys of this cheese haven but discovered that not only is 14 Days of Cheese "cheese heaven" it is also a bona fide "foodie haven" with many strings to its bow.
14 Days of cheese is a hidden gem with owners Nick and Maria working wonders in Port Melbourne along with chef Alex. This has been a pivot for Nick and Maria who have a pedigree in terms of catering and popular French cheese brands, having now branched into running a restaurant as a result of Covid times. Their online premium cheese boxes are extremely popular, and the restaurant is on the rise.
The menu is innovative and showcases incredible cheeses in the best possible way. Comté croquettes with 36 mth aged Comte and Starward Two Fold whisky quince were a revelation. Perfect crunch with oozy cheese inside.
House cured trout, a smoky clear tomato whey sauce, peach gel and bursts of grapefruit is art on a plate and bright and refreshing.
Top notch wine pairing. Peter Schweitzer Austrian Veltliner and Frey Riesling were perfect accompaniments, with delicious Italian Barbera from local @patch_wines paired with the Gnocchi.
Buffalo Ricotta Gnocchi with green pea, zucchini, nasturtium was one of the best gnocchi dishes I’ve had in Melbourne. Soft pillows bliss with rewarding @thatsamorecheese ricotta flavours and a delectable sauce. Tartness of zucchini cuts through the richness of the gnocchi.
Scallop 'carbonara' with Monte Nardi cheese & smoked Yarra Valley caviar is luxe and indulgent, and a "must order" rock star dish. The pasta itself is hand made and of a high standard, and the cheese is a highlight. But it's the overall balance of the dish with perfectly cooked scallops and Yarra Valley Caviar a feature, that excites. Insanely good and a taste and texture triumph.
To finish an exceptional meal, I enjoyed extraordinary @s28cheeses La Primavera made by Kym Masters in the Adelaide Hills. Dried meadow flowers are pressed into the cheese surface. A raw milk cheese with a delicate nuttiness that is made in the alpine style. Section28 La Primavera is a cheese that is seasonal and is sold out quickly.
You can dine both inside and outside in fabulous surroundings taking in the magnificent views of Port Melbourne. Highly recommended.