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

ANCHOVY & sage fritters 14

CAVIAR tart 19

ABALONE katsu sando 18

Fresh & pickled CRUDITÉS, seaweed 18

WAGYU BRESAOLA, caraway & horseradish 12

Seasonal seafood

Half dozen SYDNEY ROCK OYSTERS, mignonette & hot sauce     42

Wood grilled FREMANTLE OCTOPUS, guindillas & fennel pollen     21

Poached Skull Island PRAWN, spicy tomato     13

ENTRÉES

Local ASPARAGUS, Lond Paddock cow's curd & preserved lemon 30

TUNA on toast, marinated bullhorn peppers & horseradish 32

Wild VENISON, grilled radicchio, quince & juniper 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

Prime CHEESEBURGER 35

MAIN COURSES

MUSHROOM & TRUFFLE GALETTE, bitter leaves 48

KING GEORGE WHITING, kombu butter & leeks 55

ROAST CHICKEN, Brussels sprouts, smoked pork & parsnip 48

EYE FILLET Rossini, pommes allumettes, foie gras parfait & Madeira sauce 90

ACCOMPANIMENTS

Cucumber salad, mustard, crème fraîche 15
Leaf salad, house dressing 14
Potato & parmesan gratin 16
Cime di rapa, chilli & garlic 16
French fries 12

DESSERT

CHOCOLATE GÂTEAU 24
MONT BLANC, brandy ice cream, coffee & sour cherries 21
CITRUS MERINGUE, crème fraîche & wild fennel 22
APPLE TARTE TATIN & vanilla ice cream 38

     
  CHEESE SELECTION
  
Brillat Savarin
  
Jùscht

Adarré Reserve

Bluestone

3 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 & Ramarro Farm, as well as
calamari from Corner Inlet.

Homemade FOCACCIA
CAVIAR tart

Local ASPARAGUS, Lond Paddock cow's curd & preserved lemon

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

MAIN COURSE

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

Leaf salad, house dressing
Cime di rapa, chilli & garlic

CITRUS MERINGUE, crème fraîche & wild fennel

160