Our Menus

Presenting a contemporary Australian menu, dishes are informed by the season, and reflect the skilful restraint and classic techniques of an experienced team. Our Chef’s Seasonal Menu showcases the quality of local farms, pristine seafood and rare-breed heritage meats, offering guests the opportunity to explore a variety of dishes over four courses.

Should the mood call for celebration and relaxed decadence, our additional centrepiece main courses to share provide a sense of occasion and conviviality, while highlights from our Bar Menu can also be incorporated into your experience in the Dining Room.

Inspire your own menu by choosing a progression of dishes that resonate with you, or give over all decision making to our Chef by opting for our degustation-style, Chef’s Seasonal Menu. The choice is entirely yours.

Exclusively available on Saturdays, our Tasting Menu is presented over five courses and is inspired by the flavours and produce our chefs are most excited by.

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  • CHEF'S SEASONAL SELECTION MENU

    The Seasonal Chef's Selection Menu celebrates the season’s most exciting ingredients and is offered exclusively in our Dining Room on Thursday - Friday and Sunday evenings.

    First Course

    Skull Island tiger prawn, grilled gem hearts & fermented chilli

    Entrée

    Stuffed bullhorn peppers, goat’s cheese, heirloom tomatoes & squash blossom

    Pan-roasted Abrolhos Island scallops, apple & kombu beurre blanc

    Traditional wagyu beef tartare, radicchio & rye

    Main

    King George whiting, herb velouté & pickled courgette

    Corn-fed Aylesbury duck breast, heritage beetroot, chicory & blood plum

    Otway shiitake mushroom pithivier, salt-baked celeriac & fine herb

    Served with farm leaves, verjus & white balsamic

    Additions & Supplements

    Sardinian suckling pig, lemon verbena & ruby chard
    Served with seeded mustard, pork jus & pickled cucumber
    Supplement 90 for 2

    Signature Cutler & Co. dry-aged O'Connor rib-eye, Gippsland
    Cooked over coals, served with traditional condiments, shaved cabbage salad & béarnaise sauce
    Supplement 90 for 2

    Blue moon potato galette, smoked pepper dressing 12

    Green beans, Sicilian capers & lime 12

    Dessert

    Strawberries, lemon leaf cream & basil granita

    Dark chocolate tart, liquorice & fromage blanc

    Seasonal cheese selection

    Four course menu 150

  • SATURDAY EVENING TASTING MENU

    Exclusive to Saturday evenings, our tasting menu is an opportunity to experience the best of the season produce and most inspired and celebrated dishes from our chefs.

    First course

    Skull Island tiger prawn, grilled gem hearts & fermented chilli

    Second course

    Stuffed bullhorn peppers, goat’s cheese, heirloom tomatoes & squash blossom

    Third course

    King George whiting, herb velouté & pickled courgette

    Main

    Corn-fed Aylesbury duck breast, heritage beetroot, chicory & blood plum
    Served with farm leaves, verjus & white balsamic

    Dessert

    Chocolate délice

    Five course tasting menu 180

  • SUNDAY LUNCH MENU

    Sundays are meant to be restful, unhurried, inspired. The idea to dine and drink without abandon at the week's end is not a new one, but it does allow us to do things a little differently.

    The format is simple and flexible - snacks are served, appetisers are shared, and guests choose their own main and dessert. The lunch menu is served exclusively throughout the venue each Sunday afternoon.

    Entrées & appetisers to share

    Baker Bleu country wheel & cultured butter

    Heirloom cucumber, radish & seaweed cream

    -

    Fried Gordal olives

    Black Russian tomatoes, Ortiz anchovy, basil & pimentos

    Wagyu beef tartare, guindillas & rye

    Main Course

    To share
    Raven’s Creek roast pork rib, apple mustard, ruby chard & cipollini onions

    Or your choice of
    King George whiting, herb velouté & pickled courgette

    Cavatelli a la limone, yellow squash & Parmigiano Reggiano

    Served with
    House salad, verjus dressing

    Blue moon potato gratin

    A choice of dessert

    Berries, lemon leaf cream & basil granita

    Valrhona Caramélia chocolate mousse

    Sunday lunch menu 95

    Sunday wine selection 55

    2023 Nature of the Beast Nebbiolo rosé, King Valley Vic

    2022 Scout Chardonnay, Central Otago NZ

    2023 Wines of Merritt ‘Wilyabrup’ Chenin Blanc, Margaret River WA

    2020 Arfion ‘Kenzie’ Savagnin, Yarra Valley Vic

    2018 Pichot Vouvray Moelleux ‘Marigny’ Chenin Blanc, Loire Valley Fra

    NV Pfeiffer Classic Tawny, Rutherglen Vic

  • BAR MENU

    In addition to our Chef's Seasonal Menu which is also available in the Bar, this ever-changing a la carte menu includes everything you'll feel like eating with a drink in hand - blooming artichokes, zucchini flowers, our signature burger, hand made pasta and moreish savoury donuts with sour cream and caviar.

    Merimbula, Sydney rock oyster 6
    Shucked to order, served natural with Champagne & shallot mignonette


    Le Grand Aioli 26
    Seasonal vegetables & Flinders mussels


    Fruits de Mer 45pp
    Sydney rock oysters
    Skull Island tiger prawn
    Raw yellowfin tuna
    Abrolhos Island scallop
    Flinders mussels
    Accompanied with Champagne mignonette and lime & black pepper mayonnaise


    Warm donuts, sour cream, chives & salmon roe 32

    30g Giaveri, white sturgeon caviar 240

    Pan-roasted halloumi, leatherwood honey & marjoram 22

    Stuffed bullhorn peppers, goat’s cheese, heirloom tomatoes & squash blossom 28


    Pipe rigate, spicy vodka sauce 32

    Whole flounder, pil-pil & Sicilian capers 52

    Cutler & Co. Burger 30

    Sardinian suckling pig, lemon verbena & ruby chard 190
    Served with seeded mustard, pork jus & pickled cucumber

    Dry-aged 600g O'Connor club steak, Gippsland 130
    Cooked over coals, served with traditional condiments, shaved cabbage salad & béarnaise sauce


    Passion fruit sorbet & vanilla 9

    Strawberries, lemon leaf cream & basil granita 21

    Dark chocolate tart, liquorice & fromage blanc 21

    Seasonal Cheese Selection 28

Please note that groups of 7 or more are required to dine on a degustation style Chef’s Seasonal Selection menu.
A credit card transaction fee of 1.4% applies.
This menu is a sample only. There may be changes at the time of your reservation.