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’ & melon 21
CUTLER DONUTS, crème fraîche, chives & Yarra Valley salmon roe 36
Giaveri white sturgeon caviar 30g 240
Seasonal seafood
Half dozen ROYAL MIYAGI Pacific oysters 48Half dozen HASTINGS RIVER Sydney Rock oysters 42
RAW TUNA, white soy & orange oil 28
WHITEBAIT sandwich 19
ENTRÉES
MOZZARELLA di bufala, asparagus, flat leaf rocket, caper & raisin 32
Skull Island TIGER PRAWN, yuzu kosho, avocado, celtuce & witlof 33
Cold poached VEAL, bagna cauda, white 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, rainbow chard & pickled cherries
120
Prime CHEESEBURGER
35
MAIN COURSES
COMTÉ GALETTE, white pearl mushroom & herb salad 48
KING GEORGE WHITING, kombu butter & sorrel 55
ROAST CHICKEN, baby leeks, red 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
Braised peas, anchovy & chilli 16
French fries 12
DESSERT
CHOCOLATE GÂTEAU 24
FIG LEAF ICE CREAM & blackberry sorbet 20
MERINGUE, spiced pineapple, passionfruit & crème fraîche 22
RUFFLED MILK PIE, rhubarb, pistachio & yoghurt sorbet to share 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
MOZZARELLA di bufala, asparagus, flat leaf rocket, caper & raisin
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
Braised peas, anchovy & chilli
MERINGUE, spiced pineapple, passionfruit & crème fraîche
160