Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

09
Cutler & Co
Modern Australian
  • 55-57 Gertrude St,
    Fitzroy,
    Melbourne, VIC
  • (03) 9419 4888,
    cutlerandco.com.au/
  • Lunch Sun noon-3pm

    Dinner Tue-Sun 6pm-11pm 

Cutler & Co
-37.805465,144.975899

This is how Melbourne likes to party: a quick sashay through a dining room packed with up-for-it-punters, and then great bread and even better wine hit the unclothed tables in no time flat, followed shortly by rock oysters, briny and bright, and tiny fingers of toast topped with fillets of Ortiz anchovy. From there it's a choice of more small and delicate things (spanner crab sweet and wholesome in a golden chicken broth; flounder framed by browned butter sauce and pickled cucumbers), or going big: a kilo of dry-aged Angus rib-eye grilled on the bone, for instance, or a quarter of a suckling pig, roasted and served with spiced cauliflower, baby cos and a sour-cream dressing. Some compositions border on busy, thrown into contrast, perhaps, by the spare elegance of the plates at Marion, the new sister wine bar next door, but the larger Cutler package - especially the service - trumps it with big-night-out sparkle nonetheless.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $24-$34
    
    M $36-$48
    
    D $16-$18
    
    Dégustation $130
    
  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Andrew McConnell & Allan Eccles

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