Forget the miniature Eiffel Tower, Park Road has a new icon. Just look for the turquoise cow. Behind it gleams Brisbane’s first licensed fromagerie.
With 90 to 100 cheeses on offer, Fromage the Cow is a cheese lover’s Mecca. Besides the fromagerie, it also operates as a cafe (opening for breakfast), restaurant and wine bar. There are cakes and pastries, as well as four different kinds of cheese toasties daily, which you can grab to go. “We wanted a multifaceted offering that was in play all day,” says co-owner Briana Cicchelli.
Cicchelli owns the restaurant with her sister Annika and brother-in-law Tony Launay. All three have hospitality experience, the concept for Fromage the Cow stemming from a common love of cheese and wine.
Adam Starr heads up the kitchen, which dishes out substantial mains and heady share plates such as the cheese fondue and slow-cooked lamb with taleggio polenta. There are also “cheese flights”, pairing three cheeses with wines. “Every item on the menu contains cheese, but it’s very balanced,” says Cicchelli.
Fromage the Cow’s concept has already proved so popular that bookings are essential most nights. Starting next month is a series of special dinners, serving such treats as “full tubs of molten cheese with all the sides” and pasta tossed in wheels of parmesan. Masterclasses will also commence soon. For those who can’t get enough, tiered full-cheese cakes are available to order.
The fit-out of the heritage-listed building took less than three months to complete and has a modern, lively feel. Turquoise banquette seating lines the cheese-room side of the restaurant, and colourful watercolour cows adorn the walls. A bar area, The Orangery, offers wine, craft beers, cocktails and, of course, a cheesy tapas menu.
Fromage the Cow
14 Park Road, Milton QLD 4064
(07) 3157 8367
Mon & Tue 7am–4pm
Wed to Sat 7am–10pm