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Looking back, Cutler &amp; Co should be my first hat restaurant in Australia. At that age, I knew nothing about Fine Dining. Later, I learned that this flagship restaurant of the Andrew McConnell Group has a history of more than ten years. It is located in Gertrude St, a treasure street in Fitzroy, and has always been firmly in the two hats.

The last time I came was before my birthday in 2016. The restaurant was renovated in 2017, and the entrance was made into a spacious bar. The interior of the restaurant in the back was also upgraded a lot, but the menu was changed to a more relaxed and casual dining option of Chef&rsquo;s Selection with 3 and 5 courses, making the restaurant the only restaurant in Melbourne&rsquo;s two hats Modern Australian that does not do Degustation.

🔺 As usual, choose full menu, bread was served before the meal, and soft homemade butter was served, which tasted great. The appetizers were honeydew melon with ham, which was sweet with a little saltiness of ham, and oysters from Shoalhaven, New South Wales and Port Douglas, South Australia, which were very fresh.

🔸The first appetizer was confit tuna, served with mussels, a little saltwort and begonia, with a very fresh and layered taste.
🔸The next dish was a pure vegetarian dish, seasonal asparagus burrata cheese, magnolia and lemon, with a very light taste, more like a salad, which occupied a seat in the total of five dishes, a bit of a I don&#39;t want to go

🔹The third course is the main course, grilled sea bass, with spring beans, Swiss chard leaves, and absinthe sauce, which is a standard main course in a western restaurant
🔹Then there is Queensland M6+ Wagyu, with a small piece of anchovy, zucchini flowers and nasturtium leaves next to it, and the green sauce is made of parsley. The beef tastes good, but I think it&#39;s not too much to make M9+ at this price

🔻The appetizer dessert is papaya sorbet, with watermelon cubes and strawberry jam on top, which tastes like summer
🔻The formal dessert is Jersey Ice cream and strawberry sorbet made by Milk, surrounded by strawberries, jelly made of honey and basil, sprinkled with some meringues and almond-flavored butter cookies, the taste is good, but the ingredients lack creativity

After five years of revisiting, the restaurant&#39;s environment and service are still the highlights, suitable for dating, and the wine list is also very popular with me. It&#39;s a pity that the Degustation Menu was abandoned. The taste is okay, but the creativity is basically no different from that of ordinary Western restaurants. It is probably a trade-off in restaurant operations. If there are more people dining, I still recommend A La Carte, at least you can eat more.

Always excellent service, amazing food and beautiful ambiance. Love this place

De Clieu Cafe

Last night I tried out the new Melbourne restaurant IDES, whose chef is the former sous chef of Attica. Artichokes, seaweed, pine mushrooms and dairy products from Mama Farm. The second course of eel was great, but the dessert was not so satisfying. Earthy&#39;s dishes with the cool grey walls should be a restaurant trend, but I think it&#39;s too light and lacks meat for a meat lover.

No.5 of Fine Dining  in Melbourne

Nice small bar, there are many varieties of wine, the vegetarian salad inside is quite good, there are delicious cakes and snacks, the red wine is the kind of mid-range lower, the overall entrance is good.

De Clieu Cafe

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