Our Menus
In early spring, we return to an à la carte menu at Cutler.
The season brings an abundance of produce and is the perfect time to take stock and evolve. Our new 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 10
Half dozen SYDNEY ROCK OYSTERS 42
ANCHOVY & sage fritters 14
CAVIAR tart 18
Crispy WHITEBAIT sandwich 17
RADISHES & seaweed 14
Culatello ‘PROSCIUTTO’ 21
Pickled FREMANTLE OCTOPUS 16
Seasonal seafood served over ice
60pp
Skull Island tiger prawn, baby abalone, WA vongole & Abrolhos Island scallop
ENTRÉES
SPRING VEGETABLES, Jonella Farm, asparagus, broad bean & almond sauce 28
TUNA on toast, crème fraîche, smoked cherry tomatoes & horseradish 32
CORNER INLET CALAMARI, green romesco, pistachio, aioli & wild cress 34
Grilled BRISBANE VALLEY QUAIL, wild garlic, mustard fruits & lentils 38
Cutler Classics
1.2 kg DRY AGED RIB EYE served with condiments, shaved cabbage & fennel salad (on the menu from day one) 240
Spiced & roasted DUCK CROWN for two, basted in SMOKED MAPLE, witlof, pickled walnut & orange 120
Prime CHEESEBURGER 35
MAIN COURSES
Otway SHIITAKE MUSHROOM PITHIVIER, salt-baked kohlrabi & frisée 48
KING GEORGE WHITING, kombu butter, sorrel 55
LODDON VALLEY LAMB RACK, sweetbread & smoked pancetta skewer, mint sauce 62
EYE FILLET Rossini 85
ACCOMPANIMENTS
Cucumber salad, mustard, crème fraîche 16
Leaf salad, house dressing 14
Romano beans, lemon, capers & dill 16
Tomato, ‘nduja & pipe rigate gratin 18
French fries 12
DESSERT
APPLE CONFIT, burnt butter ice cream ‘2007’ 24
Chocolate GÂTEAU 24
PASSIONFRUIT sorbet & vanilla ice cream coupe 18
SABLÉ BRETON tart, raspberry & crème diplomat 21
CHEESE SELECTION
SEASONAL MENU
A selection of our favourite dishes that showcases the best produce available. Today we are serving spring vegetables from Day’s Walk Farm, calamari from Corner Inlet, dry-aged duck from Mt Macedon and leaves and vegetables from Ramarro Farm
Homemade FOCACCIA
CAVIAR tart
SPRING VEGETABLES, globe artichoke, asparagus, broad bean, almond sauce & fresh zaatar leaf
CORNER INLET CALAMARI, green romesco, pistachio, aioli & wild cress
MAIN COURSE
Spiced & roasted DUCK CROWN for two, basted in SMOKED MAPLE,
witlof, pickled walnut & orange
Leaf salad, house dressing
Romano beans, lemon, capers & dill
SABLÉ BRETON tart, raspberry & crème diplomat
160
A credit card transaction fee of 1.4% applies.
These menus are samples only.