Sundays at Cutler
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.
Our lunches have always been a moment for connection and ease, where the hum of laughter and clinking glasses buzzes alongside the sounds of our kitchen at work.
As is tradition, there's always a centrepiece dish that sits at the heart of the table. And in turning the calendar on a New Year, we're delighted to welcome a new dish every month. Always prepared with sharing in mind, each will be inspired by the season, making the most of what farmers and fishermen bring through our kitchen.
This month
KING SALMON EN CROÛTE WITH SORREL SAUCE
king salmon en croÛte with sorrel sauce
As the weather cools and the seasons change, we're turning to dishes that comfort. For our Sunday Lunch throughout April, our chefs are preparing just that with an intricate dish of King Salmon en Croûte with sorrel sauce.
For this, fillets of Ōra King salmon from New Zealand are topped with a layer of velvety prawn mousse, then wrapped in a chard leaf and a herb crêpe. The whole parcel is encased in a buttery puff pastry and baked until golden brown, before being served with a vibrant sorrel sauce.
A lovely addition to the Sunday table and perfect for two to share.