Wild Food.Wild Wine: Winter at Cutler & Co.
Wild Food:Wild Wine celebrates the traditional techniques of cold-weather cooking while honouring the intrinsic natural flavours of untamed local produce.
Fondue sees aged Alpine cheese melted & infused with genepy before serving with crunchy crudités; dry aged Victorian venison is cooked on the bone over coals before serving with foraged weeds and mustard seeds, Western Port garfish is pickled and served “Rollmöpse” with hand picked sea succulents.
A relaxed affair, it's delivered with at-hand service and edifying beverage advice - from our own vermouth, made from reclaimed white wine and foraged leaves, to peated petit martinis, and wine from some of the oldest vines in Australia.
Available in the Cutler & Co. Bar for dinner Thursday to Sunday, and lunch on Sundays throughout winter (June, July and August).
Winter Bar Menu
Spencer Gulf king prawn tartine, nasturtium & horseradish 14
Raw sea bream, pickled bush lime, wood sorrel & fried rye 26
Fremantle octopus, white soy & citrus 25
Local truffles, brioche, cipollini, Comté & native thyme 24
-
Génépi & Alpine cheese fondue, winter crudités 70
-
Blacklip abalone meunière, lemon & kombu 130
-
Salad of wild weeds, pickled shallot, corella pear & elderflower 22
Manjimup W.A black truffle & parmesan risotto 39
Wild venison, fermented blackberry & dandelion 54
Whole flounder, vadouvan butter, native lime & sugarloaf cabbage 65
-
Lemon myrtle posset 14