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
BLACK TRUFFLE gougere 13
JAMÓN IBÉRICO tartlet & chestnut 14
WHITEBAIT sandwich 19
CUTLER DONUTS, crème fraîche, chives & Yarra Valley salmon roe 36
Giaveri white sturgeon caviar 30g 240
Seasonal seafood
Half dozen Pambula ROCK OYSTERS, mignonette & hot sauce 42TUNA CRUDO, yuzu vinaigrette 28
Cured SHARK BAY SCALLOPS, mandarin & green chilli 26
ENTRÉES
MOZZARELLA di bufala, puntarelle & pistachio 29
SHELLFISH CIOPPINO, grilled prawn, pippies & spanner crab 39
VENISON tartare, radicchio rosa, elderberry & hazelnuts 35
Wood grilled CORNER INLET CALAMARI, celtuce & sauce bourride 34
Cutler Classics
Grilled 1 kg DRY AGED RIB EYE served with condiments,
shaved cabbage & fennel salad (on the menu from day one)
240
Dry aged AYLESBURY DUCK CROWN, poached quince & liquorice
120
Roast SUCKLING PIG, cipollini onions & cime di rapa
140
Prime CHEESEBURGER
35
MAIN COURSES
COMTÉ TART, pine mushrooms, pickled walnut & tarragon 48
CORAL TROUT, kombu butter & celeriac 60
LODDON VALLEY LAMB RACK & NECK, sheep milk yoghurt & cumin 65
EYE FILLET Rossini, truffled spinach, foie gras parfait & Madeira sauce 90
ACCOMPANIMENTS
Leaf salad, house dressing 14
Grilled sprouting broccoli, sage & anchovies 16
Butter beans, mustard & dill 16
French fries 12
DESSERT
CHOCOLATE GÂTEAU 24
MANDARIN sorbet, olive oil cake & honeycomb 16
FLOATING ISLAND, almonds & salted caramel 20
APPLE TARTE TATIN, vanilla ice cream, to share 38
CHEESE SELECTION
Brillat Savarin Banksia Appenzeller 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 &
Ramarro Farm, as well as calamari from Corner Inlet.
Homemade FOCACCIA
TUNA CRUDO, yuzu vinaigrette
MOZZARELLA di bufala, puntarelle & pistachio
Wood grilled CORNER INLET CALAMARI, celtuce & sauce bourride
MAIN COURSE
Dry aged AYLESBURY DUCK CROWN, poached quince &
liquorice
Leaf salad, house dressing
Butter beans, mustard & dill
FLOATING ISLAND, almonds & salted caramel
160