In May, we're hosting winemaker, Sandra de Pury, together with her brother and farmer, David de Pury, for a remarkable celebration of Yeringberg wines and the lamb raised alongside the vineyards of their property.

This Mother's Day on May 12th, we offer a leisurely four-course menu from midday until late. The menu's hero is our signature hay-baked chicken au vin jaune, an aromatic Jura classic.

Head Chef Juan Lantadilla and his team have created an ensemble of special additions to our bar and tasting menus. They're prepared as pre-tennis snacks or to encourage long evenings in the cool of our dining room. 

Make a reservation for a relaxed, seasonal Sunday lunch this month. Embrace winter produce with our weekly-changing 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.

On Tuesday 31st October, Matt Moran will join us in the kitchen to prepare a four-course menu inspired by the food of his celebrated restaurant, Aria. 

To mark the Melbourne Cocktail Festival, we introduce Tomatillo Gibson.

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

A holiday to an exceptional wine region.

Winter provides the perfect time to enjoy fondue in our Bar.

A simple, rich and warming dessert.

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.

Josh Niland is changing the way we think about fish. His first book offers an insight into his ideology as he invites the world to join him in reimagining our approach to seafood.

Because turning 10 deserves a stiff drink.