Park Road has a storied history of being one of Brisbane’s best places to dine, but a new establishment is set to lead the areas next resurgence to prominence with one thing – cheese. Fromage (The Cow) is a new licensed fromagerie nestled on the busy boulevard, conceived and created by Tony Launay, Annika Launay and Briana Cicchelli. The trio decided to try something that hadn’t been done in Brisbane before – informed by a love of cheese and bolstered by extensive hospitality and marketing experience. The space, which has housed a few food outlets in its time, boasts a some heritage-listed features (such as a beautiful brick fireplace) and has been given an extensive spruce up with stainless steel fixtures, new bathrooms and some additional kitchen equipment. Fromage (The Cow) is divided into three sections – a main dining portion, a swanky bar area called The Orangery and a walk-in cheese room which acts as a retail outlet. A fromagerie cheese room stocks upwards of 90 cheese varietals – 15 of which are selected seasonally to appear on the dining menu in various forms. We’re talking goat, cow and sheep cheese, brie, camembert, blue, Australian, international – if you want it, there is a high chance Fromage (The Cow) has it and if they don’t they are more than happy to order it in for you. Finally, a coffee window is great for a quick java pit-stop and to grab a cheese toasty on the run.

Fromage (The Cow) offers breakfast, lunch and dinner, with cheese featuring in a good portion of available meals. Cheese is not necessarily the hero of every dish, but head chef Adam Starr has worked to imbue subtle flavours to add a distinct note to the overall taste. Let’s start with breakfast – your typical crushed avocado comes with roasted sesame dukkah and goat cheese mousse, while the roasted mushrooms are topped with basil pistou, baby greens and parmesan custard. To make your morning selection even harder, the menu features an open three-cheese omelette with red cheddar, provolone and goat cheese and the Monte Cristo breakfast sandwich is stuffed with thick-cut leg ham, fried egg and gruyere. Lunch and dinner offers up more cheesy goodness with creative dishes such as French onion soup in a cobb loaf with quail eggs and cheese gratin, twice-baked cheese soufflé with black garlic bread, grilled pork cutlets with fried brie and white bean and pancetta cassoulet, fondue and slow-cooked lamb shoulder grazing platters. The Fromage Signature Cheese Platter allows diners to choose from a selection of 15 cheeses to enjoy with quince, preserves, fruit, bread and grissini. Nothing pairs better with cheese than a good wine – Fromage (The Cow) has a great selection of red, white, bubbles and rose with a nice selection of beer, cider and cocktails to round out the offering. Also take note – The Orangery and main dining area offers cheese flights which pairs three white wines with three cheeses. Scrumptious!

Is there such a thing as too much cheese? Not to us! Find out more in the Stumble Guide.