Do you fondue? I do and so these lovely hungry friendly cheese loving foodies and two lactose intolerant girls.
One wintry Tuesday night, Betty had organised a cheese fondue to warm our bellies at JPB Restaurant located on Level 8 of the Swissotel and is just past the Crossroads Bar.
I didn’t think cheese fondue existed in Sydney, the last time I had cheese fondue was in Japan at The Red Lobster for my birthday. I had just turned 18 and we went out for dinner celebrating with steaks, crabs, polaroids and rose wine (though I believe the legal drinking age in Japan is 20…) but the most memorable dish the most amazing Cheese Bread Fondue. It was served in a bread cob hollowed out and filled with cheese sauce and we dipped bread, shrimp and lobster into it. I remember raving on about this when I got back to Sydney.
At the JPB restaurant they served one cheese pot between two, a cauldron-like pot on top of a burning flame filled with three types of cheese – emmental, gruyere and racelette together with splashes of white wine. The cheese fondue was served with crusty baguette bread, sausages, roast potatoes, pickled onions and ugly little gherkins to dunk with. I wasn’t sure whether I liked dipping the pickled onions and gherkins into the cheese pot, I think I much prefer to eat them by themselves. I did however love leaving the crusty bread in the pot of rich, creamy smelly cheese to soak in all the bubbling cheesy goodness before popping them into my mouth. Be warned the cheese is bubbling and piping hot, especially at the bottom which unfortunately some eager girls found out the hard way. Don’t worry if you start to run low on condiments – they have free top ups 😉
Soon enough all the cheese and bread started to expand and we started to feel quite full but these girls wanted dessert. After a fair bit of chatter to work the carbs off we spotted the cutest mini milkshake being served at another table and Mel and I decided we had to have it. Our dessert of Chocolate and Vanilla Sponge had a mini vanilla bean foam, a peanut butter mousse on chocolate "soil". Sadly the sponge wasn’t a sponge but more like a peanut butter cookie sandwich filled with cream and I found the peanut butter mousse a bit stodgy and not quite airy and light but I loved the crumbly chocolate soil.
If you’re in the mood for fondue it is $27 per pot and the rich cheese paired with the carbs will definitely fill you up!
Thank you Betty for organising this! and thank you to Viv for sharing the Chocolate Artisan cake love!
JPB Restaurant Cheese Fondue
Crusty bread to dunk with
Pot of bubbling hot cheese Emmental, gruyere, racelette
Chocolate and Vanilla Sponge