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 42Shark Bay SCALLOPS, white soy, orange oil 28
WHITEBAIT sandwich 19
ENTRÉES
Local ASPARAGUS, Long Paddock cow’s curd & preserved lemon 30
RAW TUNA, gordal olive, pickled celery & purslane 32
Wild VENISON, grilled radicchio, blackberry & 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, truff led spinach, 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
MERINGUE, spiced pineapple, passionfruit & crème fraîche 22
RUFFLED MILK PIE, rhubarb, pistachio & yoghurt sorbet 38
CHEESE SELECTION
Brillat Savarin Banksia Kris Lloyd Tom-Tomme 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 & 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
MERINGUE, spiced pineapple, passionfruit & crème fraîche
160