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
JAMÓN IBÉRICO tartlet & chestnut 14
WHITEBAIT sandwich 19
ABALONE & SHIITAKE skewer, burnt butter vinaigrette 16
CUTLER DONUTS, crème fraîche, chives & Yarra Valley salmon roe 36
Giaveri white sturgeon caviar 30g 240
Seasonal seafood
Half dozen Merimbula ROCK OYSTERS, mignonette & hot sauce 42TUNA CRUDO, yuzu vinaigrette 28
Cured SHARK BAY SCALLOPS, mandarin & green chilli 26
ENTRÉES
MOZZARELLA di bufala, puntarelle & pistachio 32
SMOKED EEL, salt baked beetroot, red pear & horseradish 36
VENISON tartare, radicchio rosa, elderberry & hazelnuts 35
Wood grilled CORNER INLET CALAMARI, celtuce & sauce bourride 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
Dry aged AYLESBURY DUCK CROWN, poached quince & liquorice
120
Roast SUCKLING PIG, cipollini onions & cime di rapa
170
Prime CHEESEBURGER
35
MAIN COURSES
COMTÉ TART, pine mushrooms, pickled walnut & tarragon 48
KING GEORGE WHITING, kombu butter & sorrel 58
LODDON VALLEY LAMB RACK & NECK, sheep milk yoghurt & cumin 65
EYE FILLET Rossini, truffled spinach, foie gras parfait & Madeira sauce 90
ACCOMPANIMENTS
Leaf salad, house dressing 14
Baked pipe rigate, vodka sauce 18
Butter beans, mustard & dill 16
French fries 12
DESSERT
CHOCOLATE GÂTEAU 24
CRÈME FRAÎCHE ice cream, mandarin & lemon baba 20
MERINGUE, spiced pineapple & passionfruit 22
APPLE TARTE TATIN, vanilla ice cream, to share 38
CHEESE SELECTION
Brillat Savarin Banksia Appenzeller 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 & Five Tales Farm, as well as
calamari from Corner Inlet.
Homemade FOCACCIA
TUNA CRUDO, yuzu vinaigrette
MOZZARELLA di bufala, puntarelle & pistachio
Wood grilled CORNER INLET CALAMARI, celtuce & sauce bourride
MAIN COURSE
Dry aged AYLESBURY DUCK CROWN, poached quince &
liquorice
Leaf salad, house dressing
Butter beans, mustard & dill
MERINGUE, spiced pineapple & passionfruit
160