Cutler & Co. in Fitzroy, Victoria | Australian restaurant

Cutler & Co.

Locality: Fitzroy, Victoria

Phone: +61 3 9419 4888

Address: 55-57 Gertrude Street, Fitzroy 3065 Fitzroy, VIC, Australia

Website: http://www.cutlerandco.com.au

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• Australian restaurant
• Restaurant

25.01.2022 Reservations are now open. And we can't wait. From the 12th of November, our dining room will be open Thursday - Saturday evenings and all day on Sunday. ... Book via the RESERVE button in our profile, or via our website. We look forward to welcoming you again very soon.

25.01.2022 Coq au vin is a labour of love in the kitchen, involving layers of preparation, control and a watchful eye. We'vemarinated this week’s main course in Vin Jaune, a rare beauty from the Jura. MENU Baker Bleu seeded ficelle & house cultured butter Buffalo milk burrata, green & white asparagus, basil seed vinaigrette... Coq au Vin Jaune* served with Preserved morel& chestnut mushrooms, spring peas, wild garlic & mint Baby Dutch carrots, buckwheat honey & walnuts Cos heart salad leaves, lemon thyme dressing Burnt Basque cheesecake & blueberries *Vegetarian Menu Roman braised globe artichokes, chicory & broad beans Globe artichokes braised slowly inVin Jaune, green chicory from@ramarrofarm and plenty of lemon zest. See more

19.01.2022 Our menu for the weekend featured Coq au Vin Jaune at the centerpiece. For vegetarians, Roman braised globe artichokes. Link in profile to order for this weekend.

18.01.2022 This week's menu hasus feeling a little sentimental and craving a drawn out dinner on the deck with old friends.For now, we hope that this week's menu bringsa little bit of joy and positivity for those that gather around your table. Menu: Baker Bleu sourdough & house cultured butter Skull Island tiger prawns,fermented chilli & soured cream 'cocktail sauce'*... Baby gem &herb salad Marinated Otway pork chop, citrus, coriander & red onion salsa* White beetroot, butter bean, lime & black pepper salad Smoked Yukon gold potatoes& caper mayonnaise Berry & Amaro pudding, whipped vanilla cream *Vegetarian Menu Buffalo mozzarella, fermented chilli & white nectarine & Shawarma spiced, wood-grilled cauliflower

18.01.2022 On Monday 25, we will be open for dinner from 6pm. Reservations are available, through the link in our bio.

16.01.2022 While our doors at Cutler & Co. will remain closed a bit longer, we will continue to offer our At Home menu each week, available for pre-order and pickup at Cutler & Co. at cutlerandco.com.au/athome/at-home-menu MENU Baker Bleu sourdough, chickpea miso butter -... Jonella Farm asparagus baked with soft curd cheese, cherry bell radish, tomato, sorrel & hazelnuts - Roast O’Connor porterhouse, smoked beef fat & garlic scapes* - Wine merchant sauce Potato & horseradish gratin Local leaves, honey & lemon thyme dressing - Floating Islands Poached meringue, pistachio praline, jersey milk & vanilla cream * Vegetarian Grilled sugarloaf cabbage, burnt eggplant & broadleaf rocket

15.01.2022 We’re so looking forward to being back again soon! We’ll be taking the next couple of days to make plans around our safe reopen and the best way to find out when bookings are released is to subscribe to our mailing list via our website. Thanks again for all the positive vibes and support.

15.01.2022 This week, Head Chef Colin Mainds is drawing on a particular memory of the best Cioppino he'd tasted during his last trip to see a friend in San Francisco's bay area - our interpretation is more about the seafood we're absolutely loving right now. Order via link in profile. Menu... Baker Bleu focaccia, burnt eggplant & sesame Prosciutto, soft curd cheese, fennel, radicchio & Gold Nugget mandarin* Colin's Cioppino - Slow cooked Corner Inlet rock flathead & squid, clams, prawns, tomato, chickpea & soft herbs* Served with Vegetable salad of broad beans, asparagus & nasturtium Kipfler potatoes, sage & young onion butter Crisphead lettuce, parsley & mint verde Gippsland Jersey cream, vanilla mascarpone & lemon trifle *Vegetarian Menu Salt-baked purple kohlrabi, soft curd cheese, fennel & pistachio & Fregola pilacca - Sardinian semolina pasta, red capsicum, chilli & cavolo nero

13.01.2022 Table for two? This Valentine’s Day, join at lunch and dinner as we celebrate love, in all it’s many forms, with a special menu. For menus, more information and reservations - for parties of two to twelve - please visit the link in our bio.

13.01.2022 With the anticipation for more good news, we have a renewed sense of hope and creativity. This week’s main course ofclassic duck a l'orange is remixed, with an elegant glaze of juicy Cara Cara orangesand tamarind. MENU Caramelised milk bun, crème fraîche Portarlington mussels, pickled young fennel, shallot & coriander seed*... Slow cooked Muscovy duck legs, tamarind & Cara Cara orange glaze* Forbidden black rice, Otway shiitake mushroom Shaved hispi cabbage, mint & lime vinegar Spring vegetable salad, asparagus, baby cos, broad beans,snap peas, sake & white soy dressing Soft set custard, buttermilk whey caramel, blueberry & passionfruit *Vegetarian Menu Baby golden beetroot, pickled young fennel, shallot & coriander seed & Baby parsnips cooked over wood, glazed in molasses & orange

11.01.2022 Our menu for home this week is one to savour and appreciate whenever the mood or weather calls for it, perhapsfire up the grill for charred aromas and good times. MENU Baker Bleu sourdough boule & chickpea miso butter Stracciatella, burnt leek, confit lemon & sorrel O’Connor beef scotch fillet, summer savory & Kampot pepper sauce*... Served with Pressed Royal Blue potatoes Cavolo nero, Pedro Ximénez vinegar & Pecorino Romano Iceberg lettuce, pickled alliums &almonds Poached Beurre Boscpear, hazelnut & cherry blossom posset *Vegetarian Menu Baby savoycabbage cooked in buttermilk whey, green apple, fennel seed & sage This week's vegetarian main course has beenbrined in St David buttermilk and steamed to achieve a fantastic texture and flavour.

10.01.2022 Our dining room reopens tomorrow evening, and we’re so looking forward to welcoming you for a drink in the bar, a milestone celebration or just a long-overdue catch-up.

10.01.2022 At Home menu spread for this weekend, with Cioppino as the centerpiece. Order now for Saturday & Sunday pick up via link in profile.

08.01.2022 We are delighted to welcome you to a virtual evening in the kitchenwith Chef, Andrew McConnell. Join Andrew for a special behind-the-scenes class onFriday30th October at 7:00pm,where he'll guide you through his trusted techniques and approach when preparing a relaxed spring menu at home. Purchase the cooking class, and you’ll receive everything you need (including a bottle ofYarra Valley Syrah)to cook a meal for two at home, delivered to your door via @Providooron the ...day of the class - all you have to do is meet Andrew live on Instagram. For more details, and to purchase, clink the link in our profile.

06.01.2022 Best of season tomatoes from @ramarrofarm, on our kitchen bench and the menu.

04.01.2022 NV Egly-Ouriet Grand Cru 'Tradition' Brut Champagne, currently available by the glass. This is a celebration of superb quality grower Champagne - powerful yet elegant, intense yet pure, and just endlessly pleasurable. Worthy of all the superlatives it attracts. Currently pouring by the glass for a very, very good time, but certainly not a long time.