A ticket granting the holder access to 25 unique cocktails at 25 Bars in Melbourne.
Cocktails inspired by the seasonal rhythm and technique of the Cutler & Co. kitchen
Hosted by the Cutler & Co. Head Bartenders, the afternoon will include four cocktails and snacks from the Cutler & Co. kitchen.
Dine with the chef defining the taste of New York right now.
Estela at Cutler & Co. is presented in partnership with the 2020 Melbourne Food & Wine Festival’s Global Dining Series.
On the final Sunday of each month Cutler & Co. celebrates our favourite wine producers. On Sunday 23rd February we will celebrate Adelaide Hills winery, Riposte
Join us on Friday 14th February for a memorable dinner to be enjoyed with partners, friends and family. A six course chef's selection menu has been created just for the evening.
On the final Sunday of each month Cutler & Co. celebrates our favourite wine producers. On Sunday 26th January we will celebrate Adelaide Hills winery, Vinteloper
Always one of our favourite evenings of the year, New Year’s Eve at Cutler & Co. is a celebration of the year that was, and the promise of new beginnings.
On Sunday 29th December we will celebrate Margaret River winery, Xanadu. Xanadu's first vines were planted in 1977, making the winery one of the pioneers of the Margaret River wine region.
Introducing Cutler & Co. at Christmas; an opportunity to celebrate the end of the year over a dining experience that strikes a unique balance between elegance and simplicity.
In celebration of Melbourne’s Spring Racing Carnival, Cutler & Co. will open for a special dinner service on Monday 4th November, the evening prior to the Melbourne Cup Day public holiday.
Join us in the Cutler & Co. Bar for Champagne julep cocktails and our signature fruits de mer, or simply start your evening in the dining room with a classic combination of Champagne and oysters.
On Father's Day we welcome jazz vocalist Josh Kyle in the Cutler & Co. Bar from 2:30pm. Linger after lunch with an amaro, or arrive for an early pre-dinner Negroni and abalone katsu sandwich, and settle in to hear Josh's unfailingly beautiful tone.
Described by Jazz Australia as ‘the most exciting male jazz singer Australia has produced since Vince Jones’, Kyle’s voice has been a pivotal force in Australian jazz since returning from the UK in 2009. Joined by one of Australia's greatest guitar players James Sherlock, they will explore the Great American Songbook drawing inspiration from jazz greats Frank Sinatra, Mel Torme, and Ella Fitzgerald.
Reservations are recommended. Phone on (03) 9419 4888.
On Sunday 1st September we tip our hat to dads, honorary dads, uncles, brothers and sons in the best way we know how. Join us for a feast with family or friends, order a Winter Old Fashioned at the Bar, and even take in some live jazz.
For lovers of dry aged local beef, may we suggest pre-ordering an O'Connor 1.1kg rib eye for your table? This grass-fed rib eye steak is cooked over fire with the bone in and cap on for the best flavour and texture. Served with a shaved fennel and cabbage salad and house made mustard.
Like every Sunday at Cutler & Co, we will offer an all day menu from midday to late, so if you're inclined to dine at 4pm then please be our guest. There’re are no rules here.
Reservations are recommended. Book online or phone on (03) 9419 4888.
On the final Sunday of each month Cutler & Co celebrates our favourite wine producers.
Billy Button Wines will be our focus on Sunday 25th August. Based in the Alpine Valley region of Victoria and named after a local wildflower, Billy Button produces small batches of alternative varieties from local growers. Head winemaker Jo Marsh explores varieties that are rarely seen in the Australian landscape. Her gentle touch in the winery makes for beautifully balanced wines that show great texture and vibrancy.
Enjoy these wines by the glass, or enjoy three glasses paired with Cutler & Co.’s Sunday Menu at $50 per person.
Reservations are recommended. Book online or phone on (03) 9419 4888.
This year’s White Night will see the introduction of Supper Series; an invitation to festival goers to enjoy a late night menu prior to handing themselves over to White Night's charms.
Inspired by late night dining in the grand cafes of Europe, Supper Club at the Cutler & Co. Bar will offer a simple but exceptional supper between 9pm and 11pm across both Friday and Saturday night of the festival. For $65 per person, guests can enjoy a set menu of hand rolled truffle pasta and a dessert of chocolate delicé, along with a glass of sommelier matched wine. Meet you in the Bar.
Reservations are recommended. Phone on (03) 9419 4888.
We think Australian game is certainly worth celebrating and we feel such a sense of occasion when it comes to preparing it. There is an almost insatiable grandeur about an evening that sees it take centre stage at the dinner table.
The ferociously bold flavours of Gippsland venison, the delicious intensity of wild fowl and the lean tenderness of our native kangaroo. We are so impressed by the quality, that we've dedicated an entire night to it.
Introducing our Winter Game Dinner:
An evening of wild flavours and wines that are best enjoyed alongside them.
MENU
Pink fir dauphine & cured duck
Icicle radish, Meyer lemon
Cold cut quail & apple
2017 Stift Gœttweig Grüner Veltliner 'Messwein', Kremstal
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Kangaroo tartare, Ramarro farm rhubarb, rye & pepperberry
2016 Gueissard Bandol rosé, Provence
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Pressed terrine of pheasant, guinea fowl & pigeon
Pallarossa, radicchio & red grape
2017 Lyra Pinot Noir, Macedon Ranges
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Venison, white salsify & spiced chou farci
2013 Bouscassé Madiran, South West
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Slow roast quince, steamed brioche, chestnut curd & white chocolate
2016 Royal Tokaji Late Harvest Furmint, Tokaj
$180 per person
Menu & paired wines
Reservations are essential and are welcome any time from 6:00pm.
Contact the team on 03 9419 4888 to book or reserve a table online.
BOOK ONLINE HERE
For the month of July, we celebrate our Starward ‘Cutler & Co. Project’ whisky in the Bar.
Enjoy our Birthday Dram neat, over ice, or with a few drops of water.
The whisky is also the star of our ‘Bread & Butter’ cocktail, which is inspired by our Dining Room bread & butter service (Baker Bleu sourdough & house-churned miso butter).
To accompany this special whisky, Head Chef Colin Mainds has composed a dish that features ‘Le Tonneau’, a Swiss cow’s milk hard cheese that quite fittingly translates to ‘The Barrel.’ The nutty cheese is served with candied cumquats and crackers that are house-made using the same malted barley that Starward use in their distillery.
Starward ‘Cutler & Co. Project’ dram - $16
‘Bread & Butter’ Manhattan - $26
Le Tonneau, candied cumquat & crackers - $22
A limited number of Starward ‘Cutler & Co. Project’ whisky is available to purchase by the bottle (700ml) directly through Cutler & Co. - $150 per bottle
Contact the team on 03 9419 4888 to purchase.
