If you think of fondue as cubes of bread and melted cheese, you're in for a nice surprise. We've taken the art of fondue to the next level.

Our repertoire began with all the traditional recipes and expanded to suit a variety of tastes. Essentially, there are four different families of fondue ... and we do them all well.

Of course, you'll find the traditional Swiss (a blend of emmenthal, gruyère, white wine & garlic) on our menu, but you can also sample some creative variations with the additions of wild mushrooms, pink peppercorns, pesto, cider & dijon.

The Chinese starts with a huge pot of vegetables and spices, simmered for hours and hours and the result is only the beginning. The magic is that every time you put another piece of meat, fish, tofu or vegetable into the broth, you add to it.

The Bourguignonne is piping hot canola oil which comes to your table at about 375°. This high temperature sears a huge variety of wild game instantly and slightly caramelizes seafood.

Out of the fondue realm, but equally delicious is Raclette, a different Swiss cheese. Aged and slightly stronger in flavour than either emmenthal or gruyère, it bursts with aroma when it is melted on its own or served with new potatoes and perhaps a little cured beef or the magret de canard.

And to finish up, what the Swiss do best. Yes, chocolate and all sorts of fresh fruit to smother with it.

If you can't decide, our table d'hôte selections provide a dinner plan with a sampling of it all. You can also peruse the full menu.