A THANK YOU TO TOMOS PARRY AND BRAT

In March, we welcomed Tomos Parry from London's Brat and Mountain to Cutler for Melbourne Food & Wine Festival 2025.

Tomos, the Welsh chef known for his passion for the cuisines of the Balearic Islands and Basque Country, has become a leader in the fire-driven food scene we love so much in London.

There's no doubt he caused a stir when he opened Brat in Shoreditch in 2018 and then Mountain last year; “every new Tomos Parry restaurant creates a gasping hubbub that you cannot manufacture or pay for” wrote The Guardian's Grace Dent. ” And with Brat and Mountain both now sitting on the World's 50 Best Longlist—at 65 and 94, respectively—it’s clear the acclaim keeps rolling in.

He brought this buzz to Gertrude Street and it was quite the moment for us. The restaurant was alive with the laughter of guests, the clink of glasses, and the kind energy that comes with sharing great food in great company.

We share a similar outlook when it comes to cooking and sourcing ingredients, with a mutual love for food and hospitality. As Tomas said, he was “excited to create a menu that really celebrated the stunning autumn produce in Melbourne, cooking over fire as we do at Brat and Mountain.”

The menu was a true reflection of the season, featuring highlights like wood-fired anchovy bread, grilled beef sweetbreads, and a burnt cheesecake with black and green figs. To complete the experience, a carefully selected list of Iberian wines and sherries was available to sip on throughout the evening.

‘‘To work with Tomos and his team is to work with the truest of professionals - from the way he handled the grill, to his technique for cooking sweetbreads and his enthusiasm for seasonal produce, it was a pure joy” - JP Twomey

A huge thank you to Tomos and his team — see you in London!

Menu
27 & 28 March

Fresh cheese with prawn
Wood-fired anchovy bread
Grilled crab salad

Wood-roasted pumpkin with leeks, chestnut & cream

Grilled beef sweetbread with beetroot & walnut salad
Coral trout, kokoxta, seaweed pil-pil & clams
Wood-fired rice

Burnt cheesecake with black & green figs

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