Sundays at Cutler are a longstanding ritual with families and friends joining together for a long lunch, lit up by the sunshine flowing through our floor-to-ceiling windows. 

The last day of the year is always one of high spirits, a dash of decadence and of course, memorable food and wine.

We welcome Tomos Parry of London's Brat and Mountain to Cutler for Melbourne Food & Wine Festival 2025. 

A return to à la carte dining for spring.

Inspired by the indulgence of all things 'après-ski', this hero of the Swiss Alps was the ideal feast to indulge in the warmth of our dining room and bar this winter.

Through May, we teamed up with local distiller, Four Pillars, to celebrate the return of the Martini Collective.

A special dinner in celebration of Yeringberg wines and the lamb raised alongside the vineyards of winemaker, Sandra de Pury, and her brother and farmer, David de Pury.

Head Chef Juan Lantadilla and his team created an ensemble of special additions to our bar and tasting menus.

In December, we participated in DineSmart. For over 20 years, DineSmart’s fundraising initiatives have helped grassroots groups facilitate training and employment opportunities for disadvantaged and vulnerable people.

Matt Moran joined us in the kitchen to prepare a four-course menu inspired by the food of his celebrated restaurant, Aria. 

To mark the 2023 Melbourne Cocktail Festival, we introduced the Tomatillo Gibson.

On August 1st, we welcomed Giovanni Angeli, the winemaker of Massolino, to Cutler & Co.

A holiday to an exceptional wine region.

We welcomed Brigitte Hafner to our kitchen for Melbourne Food & Wine Festival. It was a vibrant evening of delicious food.

This year, Cutler & Co. along with all Trader House restaurants donated $53,523.70 to DineSmart.

On Wednesday 4th May, the charismatic Olivier Krug joined us at Cutler & Co. for a special, one-off evening to experience a collection of Champagnes rarely enjoyed together.

On 30th March we had the absolute pleasure of hosting Isaac McHale and Paul Quin from London's The Clove Club at Cutler & Co., as part of the Melbourne Food & Wine Festival.

"Quince cooked with care brings a wonderful texture and subtle acid to the dish without being overly sweet."

A few things have changed in the last 10 years.
A summary from our friend Michael Harden.

In partnership with Visit Victoria, spend a day with Chef Andrew McConnell as he visits his favourite places in Melbourne.