Wednesday, 21 April 2010
Cutler and Co @ Fitzroy
First of all, I would like to apologise on the poor quality of the pictures you will see.. the lighting in Cutler and Co was extremely poor (romantic, but bad for a food blogger)...
Also the Boy threathened to walk out on me if I used the flash on my camera... so apologies
Upon arrival, my immediate first impression was that I had walked into a crowded busy popular bar joint... it took 5-10 minutes before we were noticed (and we were the only ones standing waiting to be seated at their restaurant)... and it wasn't until another group had walked in, and got served that we were taken to our table...
Our waiter was a strict no-nonsense guy (kind of like a strict butler), and didn't seem too friendly... immediately we were presented with a basket of sourdough or white buns... we chose sourdough (hard and cold)
We ordered the degustation menu $130 per person
Because I had made a request to not have any beef or any meat from a cow, I was served an extra stick of Anchovy pastry.
Eating it reminded me of a good Malaysian ikan bilis (anchovy) snack that is usually served during the Chinese New Year season...
Clearly, we were in for a night with an Asian twist
Next up were oysters, served on its own with lemon wedges
I don't know which oysters we were served as it was much to noisy to hear above the din what each of the waiters/waittress had to say about each dish...
Octopus tentacles with cheese and chorizo
The Boy had his Anchovy Pastry with a sliced of Aged beef.. and he said it was really delicious
Cured Kingfish, horseradish snow and dill oil
(this for me was a highlight... it was really light and fresh)
Pressed quail terrine, foie gras cigar, orange & pistachio
Heirloom tomato salad, marinated vegetables, fromage blanc, tarragon
WA marron, fennel & Serrano ham
In place of the beef, I was served the signature dish of Cutler and Co...
Roast Suckling pig, parsley root, turnip and plum (AND THIS, is why Cutler and Co is a 2 chef's hat winner!)
The Boy's Wood Grilled Rangers Valley short rib served with, non other than an XO sauce... and horseradish
For dessert, we were first served with a platter of freezed dried fruits, sheep's milk yoghurt, poached fig, coconut shavings and rosemary jelly (Which was the highlight for me --> the rosemary jelly)
Violet ice cream, chocolate ganache, sour cherry
Instead of petit fours.. they give you two biscuits when you ask for the bill
Again, my pictures do the food no justice here...
For other pictures (in better daytime quality) do visit Madam Kwong's Kitchen or the Cutler and Co website itself =)
Will we come back again? Maybe not. In terms of 2 chef's hatness, I'm not too sure why it got that rating...
In terms of food creativity, I'd give Andrew McConnell a 9/10.
In terms of food taste and quality, I'd rate him an 8/10.
In my humble opinion, Lake House quality surpasses that of Cutler and Co.
Oh and one other thing, if you're thinking of dropping by for a nice romantic dinner and hearing your loved one talk and laugh, you can forget about it here at C&Co.
Overall Food Rating: 8.5/10
Restaurant ambiance: 7.5/10 (Noise was horrible, and service was quite dissapointing)
Value for money: 7.5/10
55-57 Gertrude Street
How to get there:
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