Bistro Papillon was one of the first Sydney restaurants to bring diners raclette, a semi-hard cow's milk cheese melted and served over potatoes and pickles.
This winter, the diner is bringing the oozy fromage back as part of a $55 two-course menu. It'll be available the first and third Monday of each month, scraped straight from the wheel onto an assortment of cured meats and potatoes. As well as this gooey greatness, diners will have a choice of traditional French entrees such as escargot, tarte flambée and chicken pâté.
There are two dinner sittings each night, one from 6pm and the other from 8pm.