Cutler and Co’s contemporary Australian menu is seasonal, gathering their produce from local farms and securing pristine seafood and rare-breed heritage meats for your indulgence. Diners have the choice of opting for the a la carte menu, the five-course degustation or a Sunday lunch menu.
We elected the Sunday lunch option as we resonated with the idea of an unhurried dining experience, allowing us to fully appreciate the food and atmosphere. Starting off with ox tongue and chimichurri, followed by striploin that simply melted in our mouths and ended with a triple chocolate tart, the precision and combination of flavours that almost felt scientific is one to be reckoned with and celebrated. Cutler and Co serve works of art and will not disappoint your palette.
