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 12
BREAKFAST RADISHES & almond skordalia 13
RAW BEEF & ANCHOVY toast 14
MARTINS BAY (NZ) WHITEBAIT sandwich 19
CUTLER DONUTS, crème fraîche, chives & Yarra Valley salmon roe 36
Giaveri white sturgeon caviar 30g 240
Seasonal seafood
Half dozen ROCK OYSTERS, mignonette & hot sauce 42SPANGLED EMPEROR CRUDO, tangelo vinaigrette 28 28
YAMBA PIPIS, wild garlic & crème fraîche 25
ENTRÉES
MOZZARELLA di bufala, globe artichoke & pistachio 29
SHELLFISH CIOPPINO, grilled prawn, scallop & crab 39
GREEN ASPARAGUS, noix de jambon, gem lettuce & tarragon 34
Wood-grilled CORNER INLET CALAMARI, green harissa & fennel 38
Cutler Classics
Wood-grilled 1 kg DRY-AGED RIB EYE served with condiments,
shaved cabbage & fennel salad (on the menu from day one)
240
Roast SUCKLING PIG, cipollini onions & cime di rapa
140
Dry-aged AYLESBURY DUCK CROWN, poached quince & liquorice
120
Prime CHEESEBURGER
35
MAIN COURSES
COMTÉ TART, morel mushrooms, pickled walnut & tarragon 48
CORAL TROUT, black salsify, sorrel & kombu butter 58
LODDON VALLEY LAMB RACK & NECK, sheep milk yoghurt & cumin 65
EYE FILLET Rossini, truffled spinach, foie gras parfait & Madeira sauce 90
ACCOMPANIMENTS
Butter lettuce & house dressing 14
Yellow beans, mustard & dill 16
Grilled sprouting broccoli & sage 16
French fries 12
DESSERT
CHOCOLATE GÂTEAU 24
RHUBARB SHERBET, caramelised white chocolate & buckwheat 16
FLOATING ISLAND, almonds & salted caramel 20
APPLE TARTE TATIN, vanilla ice cream, to share 38
CHEESE SELECTION
Brillat-Savarin Banksia Appenzelle Inverloch Blue THREE CHEESES 48We remain committed to sourcing produce that is reared, grown, caught and crafted with the highest regard for welfare and sustainability.
We serve only Australian seafood except where stated and champion small-scale farmers and growers, allowing our menu to reflect the finest seasonal produce.
SEASONAL 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
TUNA CRUDO, yuzu vinaigrette
MOZZARELLA di bufala, globe artichoke & pistachio
Wood-grilled CORNER INLET CALAMARI, green harissa & fennel
MAIN COURSE
EYE FILLET Rossini, truffled spinach,
foie gras parfait & Madeira sauce
Butter lettuce & house dressing
Grilled sprouting broccoli & sage
FLOATING ISLAND, almonds & salted caramel
160