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 23
WHITEBAIT sandwich 19
CUTLER DONUTS, crème fraîche, chives & Yarra Valley salmon roe 36
Giaveri white sturgeon caviar 30g 240
Seasonal seafood
Half dozen Merimbula ROCK OYSTERS, mignonette & hot sauce 42TUNA CRUDO, white soy & orange oil 28
ABALONE & SHIITAKE skewer, burnt butter vinaigrette 16
ENTRÉES
MOZZARELLA di bufala, heritage tomatoes, purple basil & olive 32
Skull Island TIGER PRAWN, yuzu kosho, avocado, nectarine & witlof 36
Cold poached VEAL, bagna cauda, cucumber & parmesan 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
Roast SUCKLING PIG, cipollini onions & cime di rapa
170
Prime CHEESEBURGER
35
MAIN COURSES
COMTÉ TART, pine mushrooms, pickled walnut & herb salad 48
KING GEORGE WHITING, kombu butter & sorrel 58
LODDON VALLEY LAMB RACK & NECK, sheep milk yoghurt, horseradish & cumin 65
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 & dill 16
French fries 12
DESSERT
CHOCOLATE GÂTEAU 24
FIG LEAF ICE CREAM, blueberry & lemon baba 20
MERINGUE, spiced pineapple, passionfruit & crème fraîche 22
BLOOD PLUM GALETTE, vanilla ice cream, to share 38
CHEESE SELECTION
Brillat Savarin Banksia Appenzelle Bluestone THREE 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 & Five Tales Farm, as well as
calamari from Corner Inlet.
Homemade FOCACCIA
CAVIAR, crème épaisse & gougère
MOZZARELLA di bufala, heritage tomatoes, flat leaf rocket & olive
Wood grilled CORNER INLET CALAMARI, green romesco, pistachio & wild cress
MAIN COURSE
Dry aged MUSCOVY DUCK, maple, coriander,
fennel & pickled blackberry
Leaf salad, house dressing
Butter beans, mustard & dill
MERINGUE, spiced pineapple, passionfruit & crème fraîche
160