At the Winter Lodge
Cheese fondue menu
Executive Chef: Martin Halls
Fondue is deeply rooted in Switzerland’s Alpine heritage, where mountain communities relied on
preserved ingredients such as aged cheese, bread and wine during the long winter months. The earliest
known recipe for modern cheese fondue dates back to 1699, while the dish takes its name from the
French word fondre, meaning “to melt”. Over the centuries, fondue has evolved from a practical,
nourishing meal into one of Switzerland’s most celebrated culinary traditions. More than just a meal,
fondue has long been associated with gathering around the table to share food, conversation and good
company. Today, this timeless dining experience continues to bring people together, reflecting the
warmth, hospitality and traditions at the heart of Swiss culture.
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CHARCUTERIE BOARD SELECTION
15
MIXED SALAD WITH VINAIGRETTE DRESSING
10
ROASTED BUTTERNUT SQUASH SALAD
10
CHEESE FONDUE
£60 per two persons
CREAMY MELTED GRUYÈRE, EMMENTAL CHEESE & DRY WHITE WINE
Crusty bread, new potatoes, gherkins, tomatoes, pickled onions
EXTRA SIDES PER PERSON
Fillet of beef
12
Grilled Bratwurst sausages
5
Roast pumpkin
3
Prawns
8
Pretzels
5
champagne
lanson, le reserve, extra brut (125ml/bottle)
21/130
white wine
cave de Ribeauvillé, Pinot blanc, Alsace, France (bottle)
50
Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements.
Prices include VAT at the current standard rate. A service charge of 15% will be added to your final bill.
