Sundays at Cutler
The longstanding ritual of Sundays at Cutler continues this month, with families and friends joining together for a long lunch, lit up by the comfort and glow of our dining room fireplace.
Our lunches have always been a moment for connection and ease, where the hum of laughter and clinking glasses buzzes alongside the sounds of our kitchen at work.
As is tradition, there's always a centrepiece that sits at the heart of the table, and we're delighted to welcome a new dish every month. Always prepared with sharing in mind, each will be inspired by the season, making the most of what farmers and fishermen bring through our kitchen.
THROUGH JULY
Wood-grilled CORAL TROUT WITH pil pil SAUCE AND BAKED RICE
WOOD-GRILLED CORAL TROUT WITH PIP PIL SAUCE
AND BAKED RICE
For this delicate dish, the wood-grilled trout is accompanied by a rich and velvety pil pil sauce, alongside a bed of soft rice with a crisp top reminiscent of the Iberian Peninsula. Pil pil sauce hails from the Basque region of Spain and calls for bright, crisp and citrus-forward white wine to cut through the rich, garlicky sauce. And so, we'll be pouring the 2023 Gorrondona Txakoli Hondarrabi Zuri blend from the Basque Country. Txakoli is Spain's answer to Riesling with plenty of pulpy lime, saline minerality and chalky textures.
A lovely addition to the Sunday table and perfect for two to share.