Cutler & Co.

55-57 Gertrude Street, Fitzroy
Our current vegetarian eight course menu selection - Seasonal Appetisers Marinated beetroot, artichoke crisp & aioli Peas & zucchini, sunflower   seeds, onion & bergamot Wood grilled leek, potato crisp, aioli & espelette Curried carrot soup, coconut & kaffir lime   Roasted cauliflower, gnocchi & taleggio, hazelnut, caper & raisin dressing Wild strawberries, buttermilk snow,sour cherry & shortbread Earl Grey ice cream, chocolate, Pedro Ximénez prunes & honey Photography by Richard Whitbread

Our current vegetarian eight course menu selection -

Seasonal Appetisers

Marinated beetroot, artichoke
crisp & aioli

Peas & zucchini, sunflower  
seeds, onion & bergamot

Wood grilled leek, potato
crisp, aioli & espelette

Curried carrot soup,
coconut & kaffir lime  

Roasted cauliflower, gnocchi & taleggio,
hazelnut, caper & raisin dressing

Wild strawberries, buttermilk snow,
sour cherry & shortbread

Earl Grey ice cream, chocolate,
Pedro Ximénez prunes & honey

Photography by Richard Whitbread

Caramelised figs, blackberries and yoghurt mousse Serves 6 Yoghurt mousse 75ml cream75gm sugar½ vanilla bean scraped5ml lemon juice450gm Sheep’s milk yoghurt      3 leaves of gelatin, gold strength, soaked In a saucepan heat the cream, sugar and vanilla. Add the gelatin, and allow to cool.  Once cool whisk in the lemon juice and sheep’s milk yoghurt, strain through a fine sieve and leave in the fridge to set. Caramelised figs 6 figsCaster sugar Halve figs and sprinkle with a little caster sugar, leave to sit for around 10 minutes for the sugar to draw out some of the syrup. Heat a non stick pan over a very high heat, add the figs cut side down, and caramelise very quickly.  This should take less than one minute. When they are caramelised, turn over and caramelise the other side. After around 30 seconds, remove figs from the pan, put on a plate lined with baking paper to cool before serving. For the blackberries: Halve 1 punnet of blackberries, dust with a little icing sugar and leave to sit for ½ an hour at room temperature to draw the liquid out of the berries. To serve, quenelle the mousse into bowls with a hot spoon. Place the fig halves next to the yoghurt mouse and arrange the blackberries over the plate. Drizzle with the syrup from the blackberries. Dish by Andrew McConnell, photography by Zoe Spawton

Caramelised figs, blackberries and yoghurt mousse

Serves 6

Yoghurt mousse

75ml cream
75gm sugar
½ vanilla bean scraped
5ml lemon juice
450gm Sheep’s milk yoghurt      
3 leaves of gelatin, gold strength, soaked

In a saucepan heat the cream, sugar and vanilla. Add the gelatin, and allow to cool.  Once cool whisk in the lemon juice and sheep’s milk yoghurt, strain through a fine sieve and leave in the fridge to set.

Caramelised figs

6 figs
Caster sugar

Halve figs and sprinkle with a little caster sugar, leave to sit for around 10 minutes for the sugar to draw out some of the syrup.

Heat a non stick pan over a very high heat, add the figs cut side down, and caramelise very quickly.  This should take less than one minute. When they are caramelised, turn over and caramelise the other side. After around 30 seconds, remove figs from the pan, put on a plate lined with baking paper to cool before serving.

For the blackberries:

Halve 1 punnet of blackberries, dust with a little icing sugar and leave to sit for ½ an hour at room temperature to draw the liquid out of the berries.

To serve, quenelle the mousse into bowls with a hot spoon. Place the fig halves next to the yoghurt mouse and arrange the blackberries over the plate. Drizzle with the syrup from the blackberries.


Dish by Andrew McConnell, photography by Zoe Spawton

The arrival of Spring on Gertrude street has lifted everyone’s mood here at Cutler.  The chefs get to see some sunshine before they enter the kitchen and the office staff no longer have to fight over what temperature to set the heater.  Our dining room is beautifully decorated with flowers by Katie Marx and there is such an amazing amount of fantastic produce coming in season.  To celebrate we have joined forces with Melbourne Food and Wine to bring Victoria to your table during their Spring Graze.  Every Friday lunchtime during September our Market Menu will offer the choicest Spring produce from our much loved local farmers. This special menu includes 3 courses for $60.

The arrival of Spring on Gertrude street has lifted everyone’s mood here at Cutler.  The chefs get to see some sunshine before they enter the kitchen and the office staff no longer have to fight over what temperature to set the heater.  Our dining room is beautifully decorated with flowers by Katie Marx and there is such an amazing amount of fantastic produce coming in season.  To celebrate we have joined forces with Melbourne Food and Wine to bring Victoria to your table during their Spring Graze.  Every Friday lunchtime during September our Market Menu will offer the choicest Spring produce from our much loved local farmers. This special menu includes 3 courses for $60.

We all knew it but now it’s official. MELBOURNE BEATS SYDNEY when it comes to the best food city, and what a great time we had finding out!  The 2012 Culinary Challenge was a huge success and raised vital funds for the Mental Health Research Institute.  The Palladium at Crown was lavish and the chefs from both teams put on a great (and sometimes hilarious) show.  MC Geoff Jansz began the evening cracking jokes about the similarities between him and Maradona, Ben Shewry arrived ‘fresh off the boat’ in his wetsuit with spanner crab for the Melbourne entree and Philippa Sibley and Katrina Kanetani came very close to having an on stage food fight.  The judges were impressive too, with Jacques Reymond as chief, Anthony Puharich from Vic’s Meat and James from Clamms Seafood (looking like a Bond villain in his sharp tuxedo and bright red socks).  Both Anthony and James donated the key ingredients for the entree and main course dishes, very generous considering there were 500 guests.  And yes, in case you were wondering, Philippa did manage to find enough rose geranium. 

golden-fields: For our more adult, and glamorous sibling. With love. Thank you team Golden Fields! We are so excited to have been placed 4th best restaurant in Australia and the best restaurant in Melbourne in the Gourmet Traveller Top 100 restaurants for 2013.  Well done to Golden Fields and Cumulus Inc. who also made the list.

golden-fields:

For our more adult, and glamorous sibling. With love.

Thank you team Golden Fields! We are so excited to have been placed 4th best restaurant in Australia and the best restaurant in Melbourne in the Gourmet Traveller Top 100 restaurants for 2013.  Well done to Golden Fields and Cumulus Inc. who also made the list.

It’s Baaaaack…roasted suckling pig is on the Cutler menu. Currently available when dining from our 8 course Menu Selection. This is a version of the dish that everyone has been asking us to bring back but with fresh inspiration and seasonal style.  

It’s Baaaaack…roasted suckling pig is on the Cutler menu. Currently available when dining from our 8 course Menu Selection. This is a version of the dish that everyone has been asking us to bring back but with fresh inspiration and seasonal style.  

THE CHALLENGE WAS SET… Where can I find enough rose geranium for 500 desserts? The question was asked by Philippa Sibley, dessert Queen. She’s participating in a culinary challenge next Friday 17.08 with Andrew to raise money for the Mental Health Research Institute and is desperately trying to source the rarer components of her dish. Andrew set Watson on the case… Literally, our head chef’s name is Chris Watson. Chris has promised to contact out forager who, like the Stig, must remain anonymous. But can even the Stig of foragers find enough rose geranium for 500 desserts? And more importantly who will win the challenge - Sydney or Melbourne?

THE CHALLENGE WAS SET… Where can I find enough rose geranium for 500 desserts?

The question was asked by Philippa Sibley, dessert Queen. She’s participating in a culinary challenge next Friday 17.08 with Andrew to raise money for the Mental Health Research Institute and is desperately trying to source the rarer components of her dish. Andrew set Watson on the case… Literally, our head chef’s name is Chris Watson. Chris has promised to contact out forager who, like the Stig, must remain anonymous. But can even the Stig of foragers find enough rose geranium for 500 desserts? And more importantly who will win the challenge - Sydney or Melbourne?