As a disclaimer to this post, the photos really don’t do it any justice. If you love food that is aesthetically pleasing and technical, this is the place to be, each plate was like a piece of art.
The front of house is amazing. Embarrassingly, we were over 40 minutes late to our last-minute, only-happened-because-someone-pulled-out and I’m-from-Sydney plea over the phone. Running to the glass doors, a glamorous looking Nanny McPhee like character slid across the floor and opened the door to allow us in. She wore crescent moon glasses on her nose, hair tied in a bun and wore a floor length black trench coat. Without evening mentioning my name, she knew who I was and guided (while she elegantly glided) across to our table.
Cured kingfish, smoked onion, seaweed vinegar, beetroot & rye
We kick start with a trio of entrees. First is a beautiful plate encasing a delicate piece of kingfish and all sorts, it was like inspecting and picking apart a garden with some beetroot here, onion there, crispy rye sticks there…. but it was delicious! Simple, with enormous amounts of flavour, textures which lead to interesting table conversations of trying to figure it all out.
Mandarin duck – crisp leg, smoked fillet, foie gras cigar
Next on the menu is the mandarin duck deconstructed, and my favourite dish for the night. The meat is smoked and pulled off the bone, so there is a continous linger of smoke amongst the table and hints of orange and citrus. Some of the components on the plate, we still did not figure what they were…
Carrot cooked three ways salad, walnut cream & skanklish
Carrot cooked three ways seems to be quite bland on paper, but funnily enough the hardest ingredients to be flavour inventive with are the ordinary staples. There were raw, cooked by sous vide and picked carrot arranged like a little garden on the plate. Mixed in are walnuts and skanklish, which is a type of cheese, fresh and crumbled, so the flavour was mild and subtle.
Roast suckling pig, mustard fruits, braised greens & pearl barley
Our main is a little less artistic, but flavour didn’t disappoint. A slice of roast suckling pig that perfectly cooked. What more can you ask for?
Cutler & Co is a beautiful high-end restaurant but keeps its the quirkiness of Melbourne. Definitely coming back here to indulge in the degustation (and no kidding about the maitre d’ who we still think has superpowers).
Cutler & Co Dining Room & Bar
55-57 Gertrude St