Never underestimate a meal that calls itself a feast.
You’d think after all these years of eating, it’s a concept I’d understand by now, but once again we are caught out by the enormity of the feast that is Salt Meats Cheese’s ‘Cheese Feast’. Run every Sunday arvo, the Cheese Feast is a 3 course set menu that involves cheese and pretty much a guarantee that you’ll be rolling out of there. And it’ll only set you back $39.
For an extra $29 you can get bottomless wine too, but trust me, you won’t have any stomach space for liquid.
The Cheese Feast is only run at the Circular Quay Salt Meats Cheese location, on the upper level of The Gateway Building. Whilst downstairs is buzzing with tourists, it’s a much more relaxed vibe upstairs.
Service is friendly and efficient, and the antipasto platter starter arrives swiftly after we’re seated. It’s a beautiful platter that is very much Salt Meats Cheese- with half the platter being filled with thinly sliced prosciutto and mortadella and a section of cheeses making up majority of the rest of the platter. Lightly pickled veggies provide a nice break from the saltiness. As does the sweetness from the onion chutney.
The house made focaccia is one of our favourite components. Freshly baked in their pizza oven, it’s grilled to a satisfyingly crisp outer encasing a fluffy bread interior. Seasoned with olive oil and a sprinkle of herbs, it’s tasty enough to have on its own and we know we should be leaving space for mains but its too hard to resist having a few more slices.
We’d definitely recommend leaving room for the main event. That is the Wood fired brie filled with cheese pasta. It’s a whole block of brie, with its contents scooped out, cooked with pasta, then returned to the brie. And then the whole thing it popped back into the oven to cook and melt together. You can’t tell me you’re not sold?!
It’s every bit as indulgent as you might imagine. The melted brie soft and luscious, and the pasta sauce rich and creamy. Just don’t think about the calories or the fat.
And if that’s not enough cheese for you, there’s also melted raclette on the meat. It’s not quite as thick and cheesy as the raclette we’ve had on burgers. But it works well to accompany the stuffed porchetta and roasted lamb shoulder, both of which are meltingly tender. Roasted vegetables and a the garnish of sprouts are a welcome addition, after the heaviness of the meat and cheese.
There’s two options for dessert today, and we’re luckily enough to be able to try both. Our cardamon panna cotta served with smashed berries and cream comes deconstructed, so there’s no fun jiggle to play with. But that doesn’t take away from the enjoyment, the silky smooth spiced panna cotta against the tartness of the berries.
And if you’re wondering where the cheese is, you’ll find it in the tiramisu. Served in a glass, trifle style it’s a winning combination of coffee soaked savoiardi sponge loosely stuffed between layers of fluffy mascarpone cream. Just don’t forget to bring your dessert stomach!