55-57 Gertrude St
Fitzroy VIC 3065
28 November 2010
Cuisine: Contemporary

17.0/20 (The Age 2011)
Head Chef:
Andrew McConnell
| Amuse-Bouche: | Clair de lune oyster |
| Fromage blanc | |
| Pumpkin seeds | |
| Starters to share: | Beef cheek terrine, horseradish & parsley |
| Spiced cauliflower salad | |
| Marinated beetroots, walnut & fresh curd | |
| Adelaide tomatoes, Cabecou & olive | |
| Bridge Farm asparagus polonaise | |
| Choice of main: | Pan roast John Dory, smoked leek & romesco |
| Potato gnocchi, Taleggio, fennel & pea salad | |
| Wood grilled Pure Suffolk Lamb, pressed shoulder, eggplant & yoghurt | |
| Braise of white rabbit & broad beans, roast loin & mustard | |
| Choice of dessert: | Normandy Camembert, persimmon chutney |
| Cookies and cream | |
| Apple trifle, caramel custard, cider granita |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 6.5 | 6.0 | 5.0 | 7.0 | 9.0 | 7.0 |
Group Shot
Cutler & Co.
Menu
House Bread
Amuse-Bouche: Fromage blanc, Pumpkin seeds
Amuse-Bouche: Clair de lune oyster
Spiced cauliflower salad
Beef cheek terrine, horseradish & parsley
Marinated beetroots, walnut & fresh curd
Adelaide tomatoes, Cabecou & olive
Bridge Farm asparagus polonaise
Pan roast John Dory, smoked leek & romesco
Wood grilled Pure Suffolk Lamb, pressed shoulder, eggplant & yoghurt
Cookies and cream
Normandy Camembert, persimmon chutney
Apple trifle, caramel custard, cider granita