Our Menu

Our menu reflects how we like to cook, dine and eat right now. It is spontaneous, thoughtful and modern cooking, while at the same time referencing and highlighting not only the best of the season but also some of our most lauded classic dishes.

appetisers

Homemade FOCACCIA 10

Fresh & pickled CRUDITÉS, seaweed 19

Culatello ‘PROSCIUTTO’ & melon 21

CUTLER DONUTS, crème fraîche, chives & Yarra Valley salmon roe 36

Giaveri white sturgeon caviar 30g 240

Seasonal seafood

Half dozen SYDNEY ROCK OYSTERS, mignonette & hot sauce     42

RAW TUNA, white soy & orange oil     28

WHITEBAIT sandwich     19

ENTRÉES

MOZZARELLA DI BUFALA, asparagus, flat leaf rocket, caper & raisin dressing 30

Skull Island TIGER PRAWN, yuzu kosho, avocado, celtuce & witlof 32

Roast ROSE VEAL, bagna cauda, white cucumber, parmesean & horseradish 35

Wood-grilled CORNER INLET CALAMARI, green romesco, pistachio & wild cress 34

Cutler Classics

Grilled 1.2 kg DRY AGED RIB EYE served with condiments,
shaved cabbage & fennel salad (on the menu from day one)     240

Spiced ROAST DUCK CROWN basted in maple, rainbow chard & pickled cherries     120

Prime CHEESEBURGER     35

MAIN COURSES

COMTÉ GALETTE, white pearl mushroom & herb salad 48

KING GEORGE WHITING, kombu butter & sorrel 55

ROAST CHICKEN, baby leeks, red radish, almond & avgolemono 48

EYE FILLET Rossini, truffled spinach, foie gras parfait & Madeira sauce 90

ACCOMPANIMENTS

Leaf salad, house dressing 14
Baked Pipe Rigate, vodka sauce 18
Braised peas, anchovy & chilli 16
French fries 12

DESSERT

CHOCOLATE GÂTEAU 24
STRAWBERRIES & CREAM, mascarpone sabayon, candied almonds 20
MERINGUE, spiced pineapple, passionfruit & crème fraîche 22
RUFFLED MILK PIE, rhubarb, pistachio & yoghurt sorbet to share 38

     
  CHEESE SELECTION
  
Délice des Crémiers
  
Banksia

Kris Lloyd Tom-Tomme

Bluestone

THREE CHEESES 48

SEASONAL MENU

A selection of our favourite dishes that showcases the best produce available.
Today, we are serving vegetables from Day’s Walk Farm & Jonella Farm, as well as
calamari from Corner Inlet.

Homemade FOCACCIA
CAVIAR, crème épaisse & gougere

MOZZARELLA DI BUFALA, asparagus, flat leaf rocket, caper & raisin
Wood grilled CORNER INLET CALAMARI, green romesco, pistachio & wild cress

MAIN COURSE

Spiced ROAST DUCK CROWN basted in maple,
rainbow chard & pickled cherries

Leaf salad, house dressing
Braised peas, anchovy & chilli

MERINGUE, spiced pineapple, passionfruit & crème fraîche

160