Andrew McConnell can do no wrong. Melbourne’s culinary icon is responsible for some of Melbourne’s top dining institutions, and Cutler & Co. is no exception.
Housed in an old metal works factory, the modern Australian restaurant has been turning out outstanding seasonal fare, a comprehensive wine list and exceptional service since its inception in 2009. Since then, Cutler & Co. has evolved to include a custom-built aperitivo bar that is both complementary to the dining experience and a must-visit destination by itself. It has an extensive cocktail offering and a dedicated selection of wines from the cellar.
The venue reflects Andrew’s depth of fine dining experience in both Australia and overseas. He began his culinary career at some of the city’s most iconic restaurants, including Capers, The Latin and O’Connell’s, before moving onto new adventures in London, Hong Kong and Shanghai. He then returned to Melbourne to open his first venture, Diningroom 211, and its success was indicative of Andrew’s talent. He went on to open restaurants, Cumulus Inc. and Cumulus Up, Cutler & Co. and Marion, Builders Arms Hotel and Ricky & Pinky, Supernormal and Supernormal Canteen, as well as the boutique butcher, Meatsmith.
Andrew has enlisted long-time collaborator, Chris Watson, to take on the role of Head Chef. Previously of Luxembourg Bar and Bistro in St Kilda, Chris has taken on an approach to dining at Cutler & Co. that focuses on seasonal cuisine with both an a la carte menu as well as his chef’s degustation offering. The a la carte selection is constantly changing according to the freshest available produce, and the Sunday lunch menu is a relaxed and family-style affair with some elements that can be shared. Entrees like Moreton Bay Bugs with bagna cauda, sunflower seeds and cauliflower, or Dry-Aged Pigeon with peas, guanciale and farro, are followed by delicious main courses such as Grilled Hapuka, Sesame Whipped Eggplant and Asparagus, or premium dishes to share including the signature Roast Suckling Pig, a 1.1kg dry-aged O’Connor rib eye, or an entire Glazed Muscovy Duck.
Whatever you choose, you can be sure that there’s a top bottle of wine not too far away. Opt for the Sommelier’s Selection that incorporates a string of wines, beers, sakes and spirits in perfect succession with each dish and is curated by Cutler & Co.’s resident wine buffs, or alternatively, choose a drop from the extensive wine list that boasts exquisite vintages ready for the taking.
Cutler & Co.’s façade is thanks to architect, Iva Foschia, who has kept the industrial Fitzroy vibe very close to the core of the project, completing it with sophisticated bronze finishes, a grand French Cheminee fireplace and a bustling open kitchen. Whether it be a drink in the aperitivo bar or dinner in the main dining room, Cutler & Co. was designed as a spot for friends and family to share in good food, good wine and good company.
Chris has taken on an approach to dining at Cutler & Co. that focuses on seasonal cuisine with both an a la carte menu as well as his chef’s degustation offering.