The Thornbury Fromagerie

Concrete Playground

We were beyond chuffed to have this awesome coverage in Concrete Playground.

Opening a bar six weeks before a global pandemic forces the mass closure of the country’s hospitality venues isn’t ideal. But, The Thornbury Fromagerie did just that — and, thanks to the generosity of locals, it’s managing to survive.

A first-time venue for husband-and-wife team Tassos Dermetzoglou and Olivia Ientile, The Thornbury Fromagerie launched as a dine-in cheese and wine bar, but it quickly had to adapt when COVID-19 hit. “Closing our dine-in experience meant we had to accelerate the launch of our online store,” Ientile said in a statement.

The shop now offers same-day delivery to the surrounding suburbs every weekday, and, according to the owners, it’s been a hit. “What is really touching are the personal messages customers are leaving not only for the gift recipients but also for us,” Ientile said. “Words of encouragement, thanking us for providing this service and promising to be the first in line when we can reopen safely.”

The cheese menu, created in collaboration with Matt Steele of Cornelius Cheese, is conveniently split into goat, white mould, washed rind, semi-hard and hard, and blue. There’s lemon myrtle-spiked goat milk chèvre from the Adelaide Hills, a creamy washed-rind number from Époisses in Burgundy, an Oregon blue cheese that’s been smoked over hazelnut shells and even cheese made with whiskey.

On the wine side of things, French-born sommelier Christian Maier has pulled together a list of drops from across Australia, Italy and France, including a pét-nat from Victoria and a WA skin-contact pinot grigio. Also on the drinks lineup: StrangeLove’s sodas. We’d highly recommend grabbing a four-pack of the yuzu flavour.

By Samantha Teague
MAY 11, 2020
This article appeared on Concrete Playgound Melbourne
Thornbury Fromagerie

Reopening 10 June

Our doors will once again open to the public as of the 10th of June.

We have made some changes to the business, our opening hours will now be Wed-Sun 5pm till late. We highly recommend booking online to secure a seat. Our max capacity, based on government guidelines will be 10. Group bookings are capped at 6.

Our health and safety protocol is in accordance with government regulations. Cleaning stations, sanitisation stations and regular cleaning of high use areas such as seating, toilets and access points will be done frequently. The government has asked that we as a business collect personal details from every customer, including regular customers on each visit. Personal details to be collected are first name and telephone number. This information will be securely stored and securely  destroyed after 28 days as per government regulations.

Our goal is to maintain a safe environment for our staff, customers and the general public. We ask that if you wish to dine with us that you understand that what is being asked of you is a requirement of reopening and that we are implementing these measures to comply with the regulations.

We have always been a cashless business and will continue to only offer contactless payment to assist in social distancing. We also ask that if at any stage you feel even the slightest bit unwell to not come in. We are happy to reschedule your booking, but in the interest of safety please stay home.

Our online business will continue as usual. Operating from 10am – 2pm Mon-Fri with same day delivery for orders placed before 2pm.

We would like to take this opportunity to thank everyone who has supported us; from our landlord, to suppliers, customers and the general public. The sense of community has been strong in the past few months and we believe that this will only continue to be galvanised in the future.

We are thrilled that we started this business in such a great community and will do our best to continue to create memorable experiences for you at both the Fromagerie and at home. Thank you all and we can’t wait to see you on the 10th!!

Liv & Tas

New capacity regulations

Our New Cheese Rules

These are unprecedented times and as a new business we are doing everything we can to keep our business open serving the community we love. We think cheese rules, so in light of the new government health regulations limiting capacity of venues due to COVID-19 (coronavirus) restrictions, here are our new cheese rules:

  • Our maximum capacity is 8 people
  • We continue to follow the social distancing guidelines and have more than 2 metres between each occupied table.
  • We take bookings for Private Dining. Groups of 6-8 people, no minimum spend, venue cleaned pre & post booking
  • We sell retail cheese, butter, crackers and paste as well as takeaway
  • We ask you to BOOK or CALL 9112 6633 to avoid disappointment

 

We continue to maintain our already strict hygiene standards including:

  • a full clean of the venue each morning before we open
  • sanitising all tables, chairs, door handles and commonly touched areas regularly during service
  • providing alcohol sanitising wipes to all customers on arrival
  • minimising contact and adhering to social distancing guidelines

 

OPEN FOR BUSINESS

Open For Business – The 3 Things We Learnt

This is it! After months of “hard work” tasting a lot of cheese and testing all the wines, we are ready to open our doors. Here are the 3* things we learnt creating our first Fromagerie:

  1. Thornbury folks are awesome

From the locals who would stop, do a double take and sneak a look behind the blinds during fit-out, to the pioneers who signed up for our exclusive previews right through to the love you’re giving us on the ‘gram. Your enthusiasm is contagious.

     2. You’re an adventurous bunch

Over the past couple of weeks we’ve tested your taste buds and introduced new flavour combinations. What we heard back was super encouraging:

“I want it all”, “I trust your recommendation”, “I now like blue cheese!” “Let me try the Orange wine”

     3. Vive la Révolution!

French cheese and wine is proving very popular, we’ve picked up a few French speaking staff and drank countless cups of Cafe Flo’s excellent coffee. Francophiles rejoice, we are building Thornbury’s French Quarter.

 

We are now officially open for business trading Wednesday through to Sunday from 12pm til late. We can’t wait to show you The Thornbury Fromagerie.

Got a special occasion coming up? Reserve a table BOOK HERE

 

*Full disclosure – we learnt heaps more but 3 is a nice number and we’ve got to get back to looking after the cheese.

Exclusive Preview

Fit-out is complete, staff are hired, glasses are polished and we are putting the final touches on our cheese and wine menu. We are almost ready to open our doors but before we do The Thornbury Fromagerie will be hosting a series of exclusive preview nights.
Want to join us to share your expert opinion on all things fromage et vin? Do you love being the person to try something first? Insta stories need an interesting new boost? You might be just who we are looking for.

Enter your details in the form below and we will be in touch.

Perfect Pairings – Top Cheese and Wine Choices

Top Cheese and Wine Pairings

Our sommelier and cheesemonger have worked with us to create a cheese and beverage menu that compliments each other without being restrictive. We believe you should eat and drink what you like not what someone tells you to. That being said a guide is always a great starting point and you’ll find excellent recommended matches throughout our menu.

Why Butter is Best


Creamy, decadent butter, crusty bread – it’s one of the best combinations and we’re serving it up just for you.

Who doesn’t love butter? Our obsession with all it’s fatty deliciousness and several conversations with fellow butter fiends who admitted (often with a sheepish guilt) to eating it on its own, led us to create a simple treat. The Thornbury Fromagerie Butter Plate will have you tasting a selection of local and imported butters served with fresh crusty bread. That’s it and it is seriously delicious. 

Featured Butters

Some of our local butters include Fitzroy locals St David’s Dairy who source fresh cream from Victorian farms and use small scale, quality processing to create their Cultured Butter.  The cream is allowed to ferment for 24 hours with beautiful European cultures, once the cream begins to crystallise, it is churned slowly in a small batch butter churn.

Sydney super star Pepe Saya creates arguably Australia’s best butter. Loved by top restaurants and chosen by Qantas to serve on their international flights this cultured butter has a slightly sour taste and stronger aroma than your standard supermarket fare but is a must try.