Sundays at Cutler

THIS SUNDAY

HAY-BAKED CHICKEN
WITH Black Truffle and Sugarloaf Cabbage

Over the years, Sunday lunch at Cutler has offered a moment to slow the pace and gather at the table, a familiar ritual before the week ahead. Each month, a shared dish anchors the afternoon and gives it shape.

This June, we’re preparing hay-baked Sommerlad chicken, black truffle & sugarloaf cabbage. Seasoned with salted truffle butter and stuffed with hay, the chicken is slowly roasted in the oven until deeply golden and fragrant. Served carved from the bone with truffle jus and grilled sugarloaf cabbage, it’s a dish designed to share.

To drink alongside, enjoy a glass of 2024 Latta Vino ‘Jurassique’ Chardonnay Ouillé from the Grampians, Victoria. Savoury and textural, with notes of citrus and gentle nuttiness, it pairs beautifully with the richness of the chicken and earthy depth of black truffle.

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