A note from Andrew:
To all of the great supporters and friends of Cutler & Co, I’d like to share some exciting news with you.
This Februray, I’ll be closing Cutler & Co. in preparation for a large-scale renovation that will see the entire restaurant go under works.
I’ve always thought restaurant years are like dog years, especially in this town, so after looking at this space for 8 years, I see new potential to evolve and am thrilled to move into the next phase of Cutler & Co.
Off the back of working with Iva Foschia (IF Architecture) on Marion, I simply felt it was the right time to carry that momentum and dialogue through to Cutler & Co. We’ve reimagined the restaurant as an intimate space filled with life and warmth. You will now enter from Gertrude Street and discover a new bar, combining the style of a Champagne bar with the welcome feel of your local. A destination in it’s own right - a stand-alone venue that caters for the quick drink, a platter of fruits de mer, or an abalone tonkatsu sandwich.
Venture beyond the bar and you’ll find a more intimate dining room. Warm-toned leather, greens and greys reminiscent of the botanical and smokey hues. Banquette seating and dining nooks will create a sense of privacy while maintaining an aspect ideal for taking in the ambience of the restaurant. From there, full-height frosted glass doors will screen an enticing private dining space complete with open fireplace.
My good friend and collaborator Chris Watson will oversee the evolution of the menu at Cutler & Co. We’ve worked together for over a decade and he has such an intuitive understanding of great food. I’m excited to be working with Chris again back on Gertrude Street.
We'll be opening mid March and I am very much looking forward to welcoming everyone back to experience the next phase of Cutler & Co.
On the final Sunday lunch of every month, Cutler & Co. feature one of our favourite local wine producers. In March our relaxed lunch menu can be enjoyed alongside the wines of Sutton Grange, located on the southern edge of the Bendigo region.
The vineyard, situated at the foothills of Mt Alexander, enjoys a unique climate and its terroir is dominated by granitic soils. Sutton Grange is cultivated using organic and biodynamic methods, and the wines are traditionally handcrafted by winemaker Melanie Chester.
Our Sunday Lunch menu begins with a selection of appetisers and entrées designed to share followed by a choice of main course, ending with a selction of dessert or cheese, priced at $75 per person. A set of four glasses of Sutton Grange wines is available for an additional $50.
To book, please contact Cutler & Co. on (03) 9419 4888 or firstname.lastname@example.org
On Tuesday 4th April Cutler & Co. will see Tokyo-born Chef Zaiyu Hasegawa of Jimbocho Den take over the helm of our kitchen.
Hasegawa is known for his brilliant fusion of traditional Japanese technique paired with his quirky imagination.
The six course menu is created by Hasegawa who will be supported by the Cutler & Co. kitchen team to best showcase his Japanese menu in our Australian kitchen. Cutler & Co.’s Head Sommelier Liam O’Brien will be working with the team at Den to create a premium beverage match for each course. Our beverage team will ensure that a premium non-alcoholic match will be available for those who abstain from alcohol.
The cuisine at two Michelin-starred Den, Hasegawa’s personal vision of Kaiseki ryori (Japanese fine dining) has created a culinary buzz around Tokyo, and we at Cutler & Co. are so excited to feature Hasegawa’s cuisine, named the ‘One to Watch in 2017’ by The World’s 50 Best Restaurants.
Please note this event is now sold out. To be added to our waitlist contact Cutler & Co. 03 9419 4888