It’s the retro dining trend oozing warmth this winter.

And it’s making a comeback in Perth.

Fondue, not the chocolate kind, is being celebrated at Small Print wine bar in Brookfield Place following increased demand for the melted cheesy goodness.

Small Print venue manager Marco Mencaroni said every winter he is seeing more people seeking comforting, share-style dining experiences, rather than individual meals.

“Fondue creates conversation around the table and encourages people to slow down and enjoy the moment together, which is something people really appreciate during winter,” he said.

“Winter is all about warmth and comfort, and fondue delivers both.”

Mr Mencaroni said a good fondue should have a balanced flavour.

“You want quality cheeses that bring nuttiness, richness and a slight sharpness without becoming too heavy,” he said.

“The texture should be smooth and silky, with just enough white wine and garlic to lift the flavours rather than overpower them. We use a blend of Gruyère AOP Emmentaler AOP and mountain cheese, which gives a really balanced result.”

The Swiss dish should also be paired with crusty bread — a classic choice — but potatoes, cured meats, cornichons and pickled vegetables all work beautifully, according to Mr Mencaroni.

As for drinks, a crisp white wine or a medium-bodied red are excellent pairings, depending on your preference.

This winter Small Print is celebrating cheese with its Fromage Affair — a cosy winter experience right in the heart of Perth.

The bar’s popular Trio Swiss Fondue is on the menu served with house-made bread and selected wines.