Sundays at Cutler

THroughout AUGUST

beef wellington, pomme purée and parisian carrots

For years, Sunday lunch at Cutler has been a ritual of slowing down and coming together. A long lunch shared with friends and family, anchored each month by a seasonal dish prepared by our chefs.

Throughout August, we're serving Beef Wellington.

Beef fillet is wrapped first in a fine mushroom duxelles, then a layer of prosciutto and finally in delicate pastry. The Wellington is roasted until richly bronzed – served with silken pomme purée, shaved black truffles, glazed Parisian carrots and jus.

To drink alongside, the 2019 Syrahmi ‘Angus' Shiraz is savoury and structured. The natural acidity of the whole-bunch fermentation cuts straight through the richness of the dish.

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