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 12

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, heritage tomatoes, flat leaf rocket & caper 32

Skull Island TIGER PRAWN, yuzu kosho, avocado, nectarine & witlof 36

Cold poached VEAL, bagna cauda, white cucumber, parmesan & 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, tropea onion & 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
FIG LEAF ICE CREAM, yellow peach, blueberry & lemon baba 20
MERINGUE, spiced pineapple, passionfruit & crème fraîche 22
TIRAMISU to share 38

     
  CHEESE SELECTION
  
Brillat Savarin
  
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 & Ramarro Farm, as well as
calamari from Corner Inlet.

Homemade FOCACCIA
CAVIAR, creme epaisse & gougère

MOZZARELLA di bufala, heritage tomatoes, f lat leaf rocket & caper
Wood grilled CORNER INLET CALAMARI, green romesco, pistachio & wild cress

MAIN COURSE

EYE FILLET rossini, truffled spinach,
foie gras parfait & Maderia sauce

Leaf salad, house dressing
Braised peas, anchovy & chilli

MERINGUE, spiced pineapple, passionfruit & crème fraîche

160