Cutler & Co.

“…Cutler & Co. offers exemplary fine dining, melding the perfectionist and
the personable to exhilarating effect.”

— The Sunday Age


  • Zaiyu Hasegawa at Cutler & Co. Tuesday 4th April

    On Tuesday 4th April Cutler & Co. will see Tokyo-born Chef Zaiyu Hasegawa of Jimbocho Den take over the helm of our kitchen.

    Hasegawa is known for his brilliant fusion of traditional Japanese technique paired with his quirky imagination.

    The six course menu is created by Hasegawa who will be supported by the Cutler & Co. kitchen team to best showcase his Japanese menu in our Australian kitchen. Cutler & Co.’s Head Sommelier Liam O’Brien will be working with the team at Den to create a premium beverage match for each course. Our beverage team will ensure that a premium non-alcoholic match will be available for those who abstain from alcohol. 

    The cuisine at two Michelin-starred Den, Hasegawa’s personal vision of Kaiseki ryori (Japanese fine dining) has created a culinary buzz around Tokyo, and we at Cutler & Co. are so excited to feature Hasegawa’s cuisine, named the ‘One to Watch in 2017’ by The World’s 50 Best Restaurants. 

    Please note this event is now sold out. To be added to our waitlist contact Cutler & Co. 03 9419 4888

  • Introducing Our New Degustation

    We are thrilled to welcome a brand new selection of dishes to our degustation menu.

    "Our current menu really does justice to the incredible Australian produce that we have available." says Head Chef Allan Eccles. "We are especially excited about marron from Manjimup in W.A. which is sent to us live, and stays so until just before serving."

    We poach the marron for just a minute, peel and skewer the tail, and plunge the head into a hot Japanese konro grill over binchotan charcoal. The marron is served alongside grilled baby cos with fermented cabbage mayonnaise and dusted with dried sea lettuce. Guests are encouraged to pull the tail from the shell and enjoy the natural juices from within.

    We have also sourced some superb pigeons from the Macedon Ranges. We dry age them ourselves, and serve with star anise poached quinces, pickled red grapes, and lightly sautéed chicory greens.

    See our full degustation menu on our website here.

    Cutler & Co. degustation, $150 per person
    Wine match: classic $75 or premium $115
    For bookings visit our website here, or phone 03 9419 4888