A piece of Papillon Roquefort with house made quince paste, sliced pear and a glass of 2002 Le Tertre Du lys D Or Sauternes, France - $19

A selection of cheeses served with Athelstanes muscatels,Irrewarra sourdough fruit bread and quince paste.Select: Two cheeses - $16 Three cheeses - $22

An Irish cows milk, blue cheese, approximately 8-14 weeks old. When young the Cashel is firm yet moist with a hint of tarragon and white wine. As it ages it mellows to a rounder, spicier style, the interior softens and at its peak, collapses providing a tasty treat.

This traditional cheese from the Vosges mountains of Northern France was once known as white meat by the monks who developed it. It is matured for two months in humid mountain cellars where the rind is regularly washed in Brine. Famous for its pungent smell and sticky orange rind, the interior is a fine soft and smooth consistency, with a mild creamy, meaty and slightly sweet flavour.

Naturally rinded traditionally matured cheese Handmade by the Brown Family on their biodynamic farm in Gippsland Victoria. Ironstone Extra Mature is matured the traditional way for a minimum of 18 months under a natural breathing rind. The condensed texture becomes firmer and fine crack may appear in the paste