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.
A credit card transaction fee of 1.4% applies.
This menu is a sample only. There may be changes at the time of your reservation.
appetisers
Homemade FOCCACCIA 8
Half dozen SYDNEY ROCK OYSTERS 42
ANCHOVY and sage fritters 14
CAVIAR tart 18
Crispy WHITEBAIT sandwich 16
RADISHES & cultured butter 14
Culatello 'PROSCIUTTO', melon 21
Steamed GOOLWA PIPPIES, dry sherry 21
ENTRÉES
SPRING VEGETABLES, globe artichoke, asparagus, broad bean, almond sauce, fresh zatar leaf 26
TUNA on toast 32
BOTTLE SQUID, green salsa, aioli & wild cress 34
Grilled BRISBANE VALLEY QUAIL, chicory, mustard fruit and lentils 38
SPECIAL
Seasonal seafood served over ice
60pp
Cutler Classics
1.2kg 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 CHEESBURGER 35