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

Fresh & pickled CRUDITÉS, seaweed 19

Culatello ‘PROSCIUTTO’ & Murrnong farm figs 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

SEA BREAM CRUDO, white soy & orange oil     28

WHITEBAIT sandwich     19

ENTRÉES

MOZZARELLA di bufala, heritage tomatoes, flat leaf rocket & olive 32

Skull Island TIGER PRAWN, yuzu kosho, avocado, nectarine & witlof 36

Cold poached VEAL, bagna cauda, cucumber, parmesan & horseradish 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

Spiced ROAST DUCK CROWN basted in maple, tropea onion & pickled cherries     120

Prime CHEESEBURGER     35

MAIN COURSES

RICOTTA GNUDI, pumpkin, raddichio & pine nut 48

KING GEORGE WHITING, kombu butter & sorrel 55

ROAST CHICKEN, leeks, radish, almond & avgolemono 48

EYE FILLET Rossini, truffled spinach, foie gras parfait & Madeira sauce 90

ACCOMPANIMENTS

Leaf salad, house dressing 14
Baked Pipe Rigate, vodka sauce 18
Butter beans, mustard & tarragon 16
French fries 12

DESSERT

CHOCOLATE GÂTEAU 24
FIG LEAF ICE CREAM, blueberry, peach & lemon baba 20
MERINGUE, spiced pineapple, passionfruit & crème fraîche 22
APRICOT GALETTE, vanilla ice cream, to share 38

     
  CHEESE SELECTION
  
Brillat Savarin
  
Banksia

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 & Five Tales Farm, as well as
calamari from Corner Inlet.

Homemade FOCACCIA
CAVIAR, creme epaisse & gougère

MOZZARELLA di bufala, heritage tomatoes, flat leaf rocket & olive
Wood grilled CORNER INLET CALAMARI, green romesco, pistachio & wild cress

MAIN COURSE

EYE FILLET rossini, truffled spinach,
foie gras parfait & Maderia sauce

Leaf salad, house dressing
Butter beans, mustard & tarragon

MERINGUE, spiced pineapple, passionfruit & crème fraîche

160