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
Half dozen SYDNEY ROCK OYSTERS 42
ANCHOVY & sage fritters 14
CAVIAR tart 18
ABALONE katsu sando 16
Fresh & pickled CRUDITÉS, seaweed 19
Culatello ‘PROSCIUTTO’, persimmon 22
Pickled FREMANTLE OCTOPUS 20
Seasonal seafood served over ice
60pp
Skull Island tiger prawns, Portarlington mussels, snapper crudo & Abrolhos Island scallop
ENTRÉES
AUTUMN VEGETABLES, salt bake celeriac, young leeks, puntarelle & walnut 30
TUNA on toast, crème fraîche, marinated bullhorn peppers & horseradish 32
Wild VENISON, grilled radicchio, blackberries & juniper 32
Wood grilled CORNER INLET CALAMARI, green romesco, pistachio, aioli & 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
WILD MUSHROOM & RICOTTA agnolotti, saltbush 46
KING GEORGE WHITING, kombu butter, sorrel 55
ROAST CHICKEN, brussels sprouts, smoked pork, chestnut & bread sauce 48
EYE FILLET Rossini, truffled spinach, foie gras parfait & Madeira sauce 90
ACCOMPANIMENTS
Cucumber salad, mustard, crème fraîche 16
Leaf salad, house dressing 14
Dutch cream potatoes, parsley butter 16
Braised borlotti beans & cavolo nero 16
French fries 12
DESSERT
Chocolate GÂTEAU 24
FIG LEAF GRANITA, blueberries & yoghurt sorbet 18
SABLÉ BRETON tart, raspberry & crème diplomate 21
QUEEN GARNET PLUM brioche suprême, vanilla ice cream 24
CHEESE SELECTION
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 &
calamari from Corner Inlet.
Homemade FOCACCIA
CAVIAR tart
AUTUMN VEGETABLES, salt bake celeriac, young leeks, puntarelle & walnut
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
Braised cabbage, pancetta & parsley
SABLÉ BRETON tart, raspberry & crème diplomate
160
A 10% surcharge applies on Sundays
A credit card transaction fee of 1.3% applies.
These menus are samples only.