Sydney Times

CONNOISSEUR MAGAZINE Restaurants and Wine Bars ST FOOD & WINE GUIDE

“Fondue Burger” for Connoisseurs at GPO Cheese & Wine Room

Written by Aksel Ritenis

“Fondue Burger” for Connoisseurs at GPO Cheese & Wine Room

(Reproduced from Connoisseur MAGAZINE see www.connoisseurmagazine.com.au)

 

The world’s first fondue burger boards by GPO Cheese & Wine Room , awarded Sydney’s best specialty restaurant, has introduced the world’s first ultimate range of premium fondue burger boards.

Fromager and Head Chef at GPO Cheese & Wine Room, Carlo Colucci said:

“At the heart and soul of the GPO Cheese & Wine Room is our specialty cheese fondues, cheese boards and antipasto boards, so we decided to bring everything together, along with diverse textures and cheeses to transform the humble burger into a unique gastronomic fondue experience.”

Carlo Colucci further said:

“My life is cheese so I do not understand how you can ever have enough cheese.Our most popular fondues, the truffle fondue and blue cheese fondue take centre stage and can be poured over the burger and used as a dip for your French fries. Personally, the Four Texture Truffle Cheese Fondue Burger Board is my favourite and truly heaven.”

Managing Director of GPO Grand, Peter Petroulas said:

“In July 2016, GPO Cheese & Wine Room together with Prime Steak Restaurant created the first ever gourmet burgers focused on Europe’s best farmhouse cheeses, instead of addictive sauces and manufactured ingredients such as American-style cheese. Now one year later, GPO Cheese & Wine Room has taken burgers to the next level.” “As Sydney’s temple of cheese, having introduced the first premium cheese fondue menu in 2009 and with cheese and antipasto boards our specialty, we did not need to look far for cheese inspiration.”

Carlo Colucci said:

“The biggest challenge was ensuring the right quantity of fondue and balance of ingredients. An average cheese board for two comprises three 150 gram cheeses (75 grams per person) and is generally enjoyed after a meal, so we found the right amount of fondue and cheese for the burger was 100 grams.”

Four Texture Truffle Cheese Fondue Board ($29.50)

*Individual pot of silky and buttery truffle cheese fondue (50g) combining the rich, earthy flavours of Brie Coulommiers aux Truffles * Beef burger featuring a grilled grass-fed Black Angus beef patty (200g) made fresh daily with the ideal 80% beef, 20% fat ratio; shaved Italian Truffle Pecorino from Moliterno, Sardinia; melted Truffle Brie from Coulommiers in north-central France; negroamaro caramelised onions; bacon; butter lettuce, tomato and truffle mayonnaise on a milk bun. *Antipasto accompaniments: cornichons and fresh grapes to cleanse the palate * French Fries

True Blue Three Texture Cheese Fondue Burger Board ($29.50) 

*Individual pot of fragrant and creamy Valdeon blue cheese fondue (50g) *Beef burger featuring a grilled grass-fed Black Angus beef patty (200g) made fresh daily with the ideal 80% beef, 20% fat ratio; melted goat gorgonzola; negroamaro caramelised onions; bacon; butter lettuce, tomato, blue cheese mayonnaise and fig jam on a milk bun *Antipasto accompaniments: cornichons and fresh grapes to cleanse the palate * French Fries Vegetarian Option: Housemade Sweet Potato, Sweet Corn, Chickpea, Quinoa and Haloumi Cheese Patty ($28.00)

 

GPO Cheese & Wine Room is open for lunch from Monday to Friday (12:00pm – 3:00pm), dinner from Monday to Friday (6:00pm – 10:00pm) and Saturday (5:30pm – 10:00pm).

Book online at www.gpogrand.com or phone 02 9229 7701.

About GPO Cheese & Wine Room

GPO Cheese & Wine Room is Sydney’s best cheese and wine bar, offering over 100 seasonal cheeses and 250 international and Australian boutique wines, awarded Best Wine Bar for 2016 and 2017 and Best Specialty Restaurant for 2013 by the Restaurant and Catering Association.

About GPO Grand

GPO Grand is an award-winning collection of restaurants, cafes, bars, casual dining venues andcabaret shows located

at Sydney’s premier address, 1 Martin Place.

About the author

Aksel Ritenis

Publisher and Custodian of the Sydney Times

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