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Sunday special

Sunday Special

A Decadent Winter Special

Wind down and finish the week off with our Sunday Special!

You’ll choose one of our delicious baked cheeses served with baguette plus a bowl of olives and a glass of house red or white wine.

$50 for 2 people

Available from 5pm til close on Sundays.

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Sunday special

 

 

 

Games Night

Trivia & Games

A little extra incentive to enjoy Cheese, Wine & Good Times with Wednesday Night Trivia & Thursday Night Games Night.

Wednesday Night Trivia with Q1

The cheesiest way to celebrate hump day! Form a group of 2 or 4 and get ready to battle it out for great prizes plus cheese, wine and good times! Recommend booking in advance as capacity is strictly limited. Bookings are for 7pm to allow for service so you have plenty of cheese and wine to enjoy before trivia kicks off at 7.30pm.

Trivia

The ultimate Cheese-Board event!

A night of cheese and games in a friendly environment. We open with the impeccable food you know and love, while a secret game commences. At 7pm, Nick, our games aficionado, will lead a game of Werewolf for everyone. After that, there is a range of games to choose from, or you can bring your own! Come for the cheese and games, stay for the great company, cheese and games! Beginners welcome; Nick can teach every game provided.

First Thursday of the month

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cheese toastie 2

The Ultimate Cheese Toastie

We’ve added ‘the greatest cheese toastie you’ve ever tasted’ to our weekend menu!

We’ve come up with four varieties, all with three cheeses, buttered and cooked to perfection. Served with cornichons and the choice to add some delicious extras like saucisson sec (salami), prosciutto and spicy chutney.

  1. Comte, Camembert & Stilton
  2. Taleggio, Moliterno Al Tartufo & Monte Veronese
  3. King River Gold, Havarti & Aged Cheddar
  4. Emmental, Morbier & Perez Capra (goat)
Cheese Toasties are only available on Saturday & Sunday between 1-3pm
Head to our website to pre-order and don’t forget to specify your day and time in the notes.

cheese toastie 1cheese toastie 3

Mothers day gift pack

Mother’s Day Gift Ideas

What does Mum really love? Cheese, Wine & Good Times!

Spoil Mum this Mother’s Day, Sunday 9 May with an afternoon at The Thornbury Fromagerie. Not only will she love our range of local and international artisan cheeses, charcuterie and delicious accompaniments but she’ll get to spend quality time sipping wine with the ones she loves. Its guaranteed to move you straight into favourite child territory.

The Thornbury Fromagerie has a beautifully decorated interior and a charming European style courtyard ‘Le Jardinet’ to enjoy on sunny afternoons.

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Mothers day gift pack

Mother’s Day Gift Pack

A pack for all the Mums who love the finer things in life. A selection of 3 cheeses, your choice of either Champagne, Chablis or Burgundy. Included are crackers, quince paste and had crafted chocolates from La Belle Miette. This pack is available for pick up or delivery on Saturday 8 May.

Left it to the last minute? You can purchase a GIFT VOUCHER online and email it instantly.

Galentines/Valentines

February is all about Love & Friendship

Celebrate your friendship with your favourite girlfriends on Saturday 13th February at The Thornbury Fromagerie. Galentine’s Day is the perfect excuse for Cheese, Wine & Good Times. Find out more HERE

Galentine's Day

Valentine’s Day special event at The Thornbury Fromagerie on Sunday 14th February. Spoil your loved one with our decadent 3 course menu for two including a bottle of Champagne. Find out more HERE

Valentines Day
Valentines Day bookings event date night gift ideas

Live Music & More

We can’t wait to showcase the talents of local musicians with our live music sessions and get some good time vibes going with DJ’s in our new Late Nights at the Fromagerie sessions.

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Sunday1 AugustSunday SpecialFrom 5pm
Wednesday 4 AugustTrivia7pm - 9.30pm
Thursday5 AugustGames Night6.30pm - 9pm
Sunday8 AugustSunday SpecialFrom 5pm
Wednesday 11 AugustTrivia7pm - 9.30pm
Sunday15 AugustSunday SpecialFrom 5pm
Wednesday 18 AugustTrivia7pm - 9.30pm
Sunday22 AugustSunday SpecialFrom 5pm
Wednesday 25 AugustTrivia7pm - 9.30pm
Sunday29 AugustSunday SpecialFrom 5pm
Wednesday 1 SeptemberTrivia7pm - 9.30pm
Thursday2 SeptemberGames Night6.30pm - 9pm

Suneden are a Nepalese/Melbourne Duo bringing a love of soul and funk to the heart of Thornbury. Enjoy their gorgeous vocals on classic covers and dreamy originals.

From the second DJ Baby Tones rocked up to our New Year’s Eve event in his hot pink suit we knew this was the DJ for us. This Brunswick boy will be bringing the Good Times to our new Late Nights at the Fromagerie sessions.

SiJi Jazz are a local duo who’s classic training and love of a good jam brought them together to share their passion for Jazz standards and cool covers.

Bluestone Assembly source the best old school rhythm and blues, soul, blues and swingin’ jazz from past to present, adding their own soulful twist to this grooviest mix of roots tunes.

Cheese & Charcuterie Board

Christmas Cheese Board Tips

Perfect Cheeses to add to your Christmas Charcuterie Board

Tassos was recently asked by Good Food Guide for his top tips on what cheese and accents he would choose to add to a charcuterie board for Christmas. Check out his guide below for inspiration on the perfect platter.

Mild – Soft

Brie! Perfect summer cheese, soft light and goes with everything. No over powering notes and can be enjoyed by all ages

Strong – Soft

Epoisses. The king of cheese. Washed in Marc de Bourgogne. Orange exterior, lovely and golden in the centre. A slightly mild smell to the rind that over time will grow in strength. As a stronger cheese, pairs well with paté & cornichons

Mild – Hard

Tomme. Northern France. Can be in cow, goat or sheep milk depending on the region. A soft to fudgey texture similar to mozzarella but with greater flavour profile. Can be enjoyed alone or packed onto a baguette with meats, paté, cornichons and relish.

Strong – Hard

Ossua Irraty. The cheddar of France. Typically sheep milk. Stronger on the nose than the taste buds. Has a delicate sweetness to it and a light palate itch. Perfect with olives, cornichons and meats.

Great Local Victorian Options

L’artisan Extravagant is triple cream from a 3rd generation French cheese maker in Australia. Because of its high cream fat content, serving this one in summer it needs to come out of the fridge and immediately onto the platter. 

Maffra Brie. Gippsland based. Truly lovely creamy Brie style cheese using locally sourced milk.

Berrys Creek Tarwin/Riverine Blue

Berrys Creek produce blues that change your perception of a blue cheese. Tarwin is fudgey and dense with a decent ammonia hit, while Riverine, made from buffalo milk is smoother and slightly salty without the big “blue” hit.

Tips on serving your cheese

Softer cheeses are best cut into larger pieces and allowed to “breakdown” ooze onto the plate. Makes them perfect to use the bits of bread to scoop up.

Firmer cheeses can be cut into individual sizes for bread, crackers or a mini sandwich. Also perfect to eat harder cheeses on their own with your hands.

Bringing your cheese to temp.

Be aware of the ambient temperature. If it’s a warm day, your cheese doesn’t need to be long out of the fridge, however if it’s cool, bring your cheese out at least 1hr before serving.

Storing your cheese.

Where possible try to avoid cling wrap for your creamy cheeses. Use baking paper or cheese paper. For your hard cheese, you can wrap in plastic. Remember though cheese likes to breath. Blue cheese is best stored in foil, particularly the creamy and high water content blues like Roquefort.

Accents & Sides

  • Truffle Honey is your go to here! The sweetness of the honey will compliment almost any cheese, but it’s the earthy truffle that changes the flavour profiles. Truffle Honey works best with Chèvre, Blue cheese and hard cheeses like Comte and Ossau Irraty.
  • Add crunch and zing by using cornichons, a stable on any board. 
  • Paté like Duck Rillette is a must. The smooth texture of the duck gives a bold flavour and texture profile.

Other great sides are; marinated figs, fig & quince paste and fresh fruit. Think seasonally when pairing fruits: Berries, figs, grapes, apples, and apricots. Fruits and nuts are used well when they add to the board, not detract from it. This could be by choosing the wrong style of fruit eg. banana, or too much of it. (It’s not a fruit platter!)

 

Tassos Dermetzoglou is a self-confessed turophile and owner of The Thornbury Fromagerie, Thonbury’s first licensed cheese bar. All products listed are available for purchase online and in the restaurant. You can pre-order your Christmas Entertainer’s Pack HERE

Perfect Cheeses to add to your Christmas Charcuterie Board

With Christmas just around the corner we’ve put together a guide for cheeses to add to your platters and boards, perfect for entertaining. Still sound like too much work? We’ve built the Christmas Entertainer’s Pack, available for pre-order now.

Mild – Soft
Brie! Perfect summer cheese, soft light and goes with everything. No over powering notes and can be enjoyed by all ages

Strong – Soft
Epoisses. The king of cheese. Washed in Marc de Bourgogne. Orange exterior, lovely and golden in the centre. A slightly mild smell to the rind that over time will grow in strength. As a stronger
cheese, pairs well with paté & cornichons

Mild – Hard
Tomme. Northern France. Can be in cow, goat or sheep milk depending on the region. A soft to fudgey texture similar to mozzarella but with greater flavour profile. Can be enjoyed alone or packed onto a baguette with meats, paté, cornichons and relish.

Strong – Hard
Ossua Irraty. The cheddar of France. Typically sheep milk. Stronger on the nose than the taste buds. Has a delicate sweetness to it and a light palate itch. Perfect with olives, cornichons and
meats.

Great Local Victorian Options
L’artisan Extravagant is triple cream from a 3rd generation French cheese maker in Australia. Because of its high cream fat content, serving this one in summer it needs to come out of the fridge and immediately onto the platter.

Maffra Brie. Gippsland based. Truly lovely creamy Brie style cheese using locally sourced milk.

Berrys Creek Tarwin/Riverine Blue. Berrys Creek produce blues that change your perception of a blue cheese. Tarwin is fudgey and dense with a decent ammonia hit, while Riverine, made from buffalo milk is smoother and slightly salty without the big ‘blue’ hit.

Tips on serving your cheese
Softer cheeses are best cut into larger pieces and allowed to and ‘breakdown’ or ooze onto the plate. Makes them perfect to use the bits of bread to scoop up.
Firmer cheeses can be cut into individual sizes for bread, crackers or a mini sandwich. Also perfect to eat harder cheeses on their own with your hands.

Bringing your cheese to temp.
Be aware of the ambient temperature. If it’s a warm day, your cheese doesn’t need to be long out of the fridge, however if it’s cool, bring your cheese out at least 1hr before serving.

Storing your cheese.
Where possible try to avoid cling wrap for your creamy cheeses. Use baking paper or cheese paper. For your hard cheese, you can wrap in plastic. Remember though cheese likes to breath.
Blue cheese is best stored in foil, particularly the creamy and high water content blues like Roquefort.

Accents & Sides
Truffle Honey is your go to here! The sweetness of the honey will compliment almost any cheese, but it’s the earthy truffle that changes the flavour profiles. Truffle Honey works best with Chèvre, Blue cheese and hard cheeses like Comte and Ossau Irraty.

Add crunch and zing by using cornichons, a staple on any board. Paté like Duck Rillette is a must. The smooth texture of the duck gives a bold flavour and texture profile.

Other great sides are; marinated figs, fig & quince paste and fresh fruit. Think seasonally when pairing fruits: Berries, figs, grapes, apples, and apricots. Fruits and nuts are used well when they
add to the board, not detract from it. This could be by choosing the wrong style of fruit eg. banana, or too much of it. (It’s not a fruit platter!)

Tassos Dermetzoglou is a self-confessed turophile and owner of The Thornbury Fromagerie, Thonbury’s first licensed cheese bar. All products listed are available for purchase online and in the restaurant. You can pre-order your Christmas Entertainer’s Pack HERE

Owner's The Thornbury Fromagerie

7 Lessons of Lockdown

7 Lessons of Lockdown

In February this year as the bush fires raged and a weirdly named virus started its insidious travels, a new business opened its doors blissfully unaware of the shitstorm to come. The Thornbury Fromagerie is an intimate licensed cheese bar dedicated to showcasing the best of Australia’s artisan cheese and celebrating French fromage paired with a boutique wine list of old world and new. The vision of a local Thornbury couple inspired by their overseas travels, this first time venture hit the spot for romantic celebrations, catch ups with girlfriends and created a distinctly European wine and cheese experience in the heart of Melbourne’s north.

Lesson 1: Try not to launch your new business during a pandemic

After just six weeks of trade The Thornbury Fromagerie, like thousands of other restaurants and bars across Melbourne, closed its doors. The fridges were full of very perishable soft cheese, the wine was stocked, orders were pending with suppliers and new staff had just begun to settle into their routine.

Lesson 2: Lockdown is better with wine and cheese

Customers and friends answered the call, The Thornbury Fromagerie sold off the restaurant cheese stock and flipped their attention to building an online store. In hindsight the first lockdown wasn’t that tough. Everyone was willing to do their part to ‘flatten the curve’ and thousands of us baked bread and zoomed our friends. The weather was cooler, many of us avoided the daily commute and discovered that leggings were acceptable work attire, and we drank a lot of wine and ate a lot of cheese. The online orders were steady as small indulgences buoyed our lockdown spirits.

Lesson 3: Don’t get your hopes up

Seven weeks later the Thornbury Fromagerie opened its doors, albeit to smaller numbers, strict conditions and a whole lot of sanitising, handwashing and recording of contact details. The mood was high, leather bound menus were replaced with laminated, wipe clean versions. We laughed off bizarre rules that said a table of six was ok but eight too risky, we drank quickly in our two hour limits and desperately clung to our pre-covid social habits. Then the case numbers crept up and the bookings got cancelled and each daily news cycle brought more fear. After five short weeks The Thornbury Fromagerie was closed again.

Lesson 4: Remember why you started

Lockdown 2.0 was tough. Each day brought more cases, more deaths and the pandemic got very serious, very quickly. Just as the rest of Australia started to regain their freedom, Victoria and particularly Melbourne entered one of the world’s harshest lockdowns. Hotel quarantine failures, rhetoric on rule breakers and a long miserable winter slowly broke our spirits. Then the messages and gifts came. Creating the perfect iso-birthday celebration became a point of pride and supporting local business more important than ever. Nearly every new order at The Thornbury Fromagerie had a message of support and customers even dropped off flowers.

Lesson 5: Plan ahead, take a punt and invest

On the other side of the world, New York’s restaurants and bars spilled onto the streets and a summer of outdoor dining gave The Thornbury Fromagerie hope for the future. With a sympathetic landlord, hours of hardwork and the help of friends with the all important bunnings trade card, a very ordinary suburban backyard began to transform. Taking a risk to invest in outdoor dining well before government initiatives and grant funding put The Thornbury Fromagerie ahead of the curve and le Jardinet (little garden) outdoor dining was born.

Lesson 6: Be patient, be kind

The tables and chairs were set, festoon lights twinkled and the spring flowers bloomed while The Thornbury Fromagerie waited for good news. After over 100 days of doom and gloom a glimmer of hope emerged as daily cases decreased and talk started of reopening. For every bit of positive progress a new failing led the news cycle and tensions were high. It no longer felt like we were all in this together.

Lesson 7: Get your game face on

In the blink of an eye it all changed. On Monday 26 October, with the year nearly done, we finally got the green light. Lockdown was lifted and businesses had 30 hours to get ready for reopening. It’s been a roller coaster ride but never underestimate the adrenalin rush each new booking brings. Melbournians we can’t wait to see you again.

By Olivia Ientile (one of the gratefully busy owners of The Thornbury Fromagerie)