Extract from 'Flavours of Urban Melbourne'
Cutler & Co. dining room is located in an old metal works factory on Gertrude Street, Fitzroy, an historic, eclectic and vibrant street full of some of Melbourne’s best restaurants and boutique shops. Opened in 2009 by Executive Chef Andrew McConnell, the restaurant reflects his depth of fine dining experience both in Australia and Internationally culminating in a unique balance between elegance and simplicity with a strong focus on organic, local produce.
The contemporary re-design combines high ceilings, raw walls and off beat architectural elements in a modern restaurant landscape, resulting in a dining room that is perfect for an intimate dining experience yet also has the flexibility to cater for exclusive events.
Andrew McConnell says Melbourne is exciting, vibrant and progressive and that the diversity of the people who have chosen to live here enrich the way of life. He also believes that Melbourne’s proximity to fantastic wine and rural regions is an important factor in the success of the restaurant industry. Cutler & Co. embodies the culinary flavours and flair of a fine dining restaurant with service that is informed but not formal, perceptive and relaxed. The guest experience is tailored, with a suggestion of unusual aperitifs, splitting dishes to enable sharing, or a unique wine offering, thanks to award winning sommelier, Liam O’Brien.
Andrew and his head chef, Chris Watson delight in creating clever, unique and seasonal dishes. The restaurant has a close relationship with its suppliers, striving to source interesting local produce of the highest quality. Pork is supplied from Western Plains Pork, cheese from Holy Goat, asparagus from Bridge Farm, heirloom carrots, radishes, and alpine strawberries from the Yarra Valley Gourmet Greenhouse, heirloom tomatoes, turnips, flowers, wild herbs and rhubarb from Glenora Heritage Produce, and Wagyu beef from Sher which is based in Ballan.
Prior to opening Cutler & Co. in 2009, Andrew opened Cumulus Inc. in Flinders Lane in 2008, and restaurant Three, One, Two in Carlton. During this time he was honoured as Chef of the Year by The Age 2007 Good Food Guide. Andrew’s first independent venture was Dining Room 211. Awarded two hats in The Age Good Food Guide in every year of its operation; it was here that he first drew media and industry attention when he shared the 2002 ‘Young Chef of the Year’ prize with his brother Matthew. Cutler & Co. has already received several high accolades in its short history, being awarded Restaurant of the Year from both Australian Gourmet Traveller and The Age Good Food Guide. The wine list was also recently awarded three glasses in the 2012 Fine Wine Partners Australia’s wine list of the year awards.
The dining room is open for dinner seven nights a week and lunch on Fridays and Sundays. An a la carte menu and an impressive degustation menu is available offering signature dishes such as Roasted suckling pig, hay baked carrots and mustard, Raw Hervey Bay scallop, oyster broth & abalone and Chocolate ice cream sandwich, vanilla parfait & salted caramel. Sunday lunch is a more relaxed style of dining with a weekly changing menu of only the finest most seasonal produce.
With refined yet welcoming service and an impressive attention to detail, this stunning venue is a Melbourne must.
A beautifully presented coffee table book, 'Flavours of Urban Melbourne' ($70, Smudge Publishing) is a must-have guide for those visiting the city, and the perfect gift for locals who want to be in the know.
In 'Flavours of Urban Melbourne' you'll find a selection of delicious recipes with stunning photography. Our AGFG Recipes section includes a few samples which include the following: