Our Menu
Our menu reflects how we like to cook, dine and eat right now. It is spontaneous, thoughtful and modern cooking, while at the same time referencing and highlighting not only the best of the season but also some of our most lauded classic dishes.
appetisers
Homemade FOCACCIA 10
Half dozen SYDNEY ROCK OYSTERS 42
ANCHOVY & sage fritters 14
CAVIAR tart 18
ABALONE katsu sando 18
Fresh & pickled CRUDITÉS, seaweed 18
Culatello ‘PROSCIUTTO’, persimmon 22
Pickled FREMANTLE OCTOPUS 20
Seasonal seafood served over ice
60pp
Skull Island tiger prawns, Fremantle octopus, snapper crudo & Abrolhos Island scallop
ENTRÉES
WINTER VEGETABLES, beetroot, celeriac, red radish & walnut 30
TUNA on toast, crème fraîche, marinated bullhorn peppers & horseradish 32
Wild VENISON, grilled radicchio, quince & juniper 32
Wood-grilled CORNER INLET CALAMARI, green romesco, pistachio, aioli & wild cress 34
Cutler Classics
Grilled 1.2 kg DRY AGED RIB EYE served with condiments,
shaved cabbage & fennel salad (on the menu from day one) 240
Prime CHEESEBURGER 35
Duck CASSOULET to share 120
MAIN COURSES
WILD MUSHROOM GALETTE, Comté & bitter leaves 48
KING GEORGE WHITING, kombu butter & sorrel 55
ROAST CHICKEN, Brussels sprouts, smoked pork & chestnut 48
EYE FILLET Rossini, truffled spinach, foie gras parfait & Madeira sauce 90
ACCOMPANIMENTS
Cucumber salad, mustard, crème fraîche 16
Leaf salad, house dressing 14
Potato & parmesan gratin 16
Cime di rapa, chilli & garlic 16
French fries 12
DESSERT
CHOCOLATE GÂTEAU 24
MELON SORBET, Sauternes granita, crème fraîche 18
SABLÉ BRETON tart, raspberry & crème diplomate 21
APPLE TARTE TATIN & vanilla ice cream 38
CHEESE SELECTION
Le’del de Cleron Juscht Adarre Reserve Bluestone 3 CHEESES 48SEASONAL MENU
A selection of our favourite dishes that showcases the best produce available.
Today, we are serving vegetables from Day’s Walk Farm & Ramarro Farm, as well as
calamari from Corner Inlet.
Homemade FOCACCIA
CAVIAR tart
WINTER VEGETABLES, beetroot, celeriac, red radish & walnut
Wood grilled CORNER INLET CALAMARI, green romesco, pistachio, aioli & wild cress
MAIN COURSE
EYE FILLET Rossini, truffled spinach,
foie gras parfait & Madeira sauce
Leaf salad, house dressing
Cime di rapa, chilli & garlic
SABLÉ BRETON tart, raspberry & crème diplomate
160
A 10% surcharge applies on Sundays
A credit card transaction fee of 1.3% applies.
These menus are samples only.