Sundays at Cutler
Sundays at Cutler are a longstanding ritual with families and friends joining together for a long lunch, lit up by the sunshine flowing through our floor-to-ceiling windows.
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 june
DUCK PITHIVIER WITH PRUNE VINEGAR AND BITTER LEAVES
duck pithivier with prune vinegar and bitter leaves
For our June Sunday lunch, our chefs prepared a flaky duck pithivier. For this, Aylesbury duck breast is layered with a parsley mousse, wrapped in a delicate herb crêpe and encased in golden puff pastry. It was served alongside a prune purée seasoned with sherry vinegar and Ramarro Farm bitter leaves. Alongside the dish, we were pouring the 2020 Caroline Morey 'Santenay' Pinot Noir from Burgundy, France — with delicate red fruit and gentle spice, it was lovely alongside the duck.