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

Fresh & pickled CRUDITÉS, seaweed 19

Culatello ‘PROSCIUTTO’ & melon 21

CUTLER DONUTS, crème fraîche, chives & Yarra Valley salmon roe 36

Giaveri, white sturgeon caviar 30g 240

Seasonal seafood

Half dozen SYDNEY ROCK OYSTERS, mignonette & hot sauce     42

BONITO, white soy & orange oil     28

ABALONE katsu sando     19

ENTRÉES

Local ASPARAGUS, Long Paddock cow’s curd & preserved lemon 30

RAW TUNA, gordal olive, minutina & pickled celery 32

Wild VENISON, grilled radicchio, quince & juniper 35

Wood-grilled CORNER INLET CALAMARI, green romesco, pistachio & 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

MAIN COURSES

COMTÉ GALETTE, morel mushrooms & bitter leaves 48

KING GEORGE WHITING, kombu butter & sorrel 55

ROAST CHICKEN, almond, broad beans & Avgolemono 48

EYE FILLET Rossini, pommes allumettes, foie gras parfait & Madeira sauce 90

ACCOMPANIMENTS

Leaf salad, house dressing 14
Baked Pipe Rigate, vodka sauce 18
Braised peas, anchovy & chilli 16
French fries 12

DESSERT

CHOCOLATE GÂTEAU 24
RASPBERRIES & CREAM, mascarpone sabayon, candied almonds 20
CITRUS MERINGUE, crème fraîche & wild fennel 22
RUFFLED MILK PIE, rhubarb, pistachio & yoghurt sorbet 38

     
  CHEESE SELECTION
  
Brillat Savarin
  
Gruyère d’Alpage

Kris Lloyd Tom-Tomme

Bluestone

THREE CHEESES 48

SEASONAL MENU

A selection of our favourite dishes that showcases the best produce available.
Today, we are serving vegetables from Day’s Walk Farm & Jonella Farm, as well as
calamari from Corner Inlet.

Homemade FOCACCIA
CAVIAR, crème épaisse & gougere

Local ASPARAGUS, Long Paddock cow’s curd & preserved lemon
Wood grilled CORNER INLET CALAMARI, green romesco, pistachio & wild cress

MAIN COURSE

EYE FILLET Rossini, truffled spinach,
foie gras parfait & Madeira sauce

Leaf salad, house dressing
Braised peas, anchovy & chilli

CITRUS MERINGUE, crème fraîche & wild fennel

160