Sundays at Cutler

THroughout october and november

salmon en croûte with
sorrel sauce

For years, Sunday lunch at Cutler has been a ritual of slowing down and coming together. A long lunch shared with friends and family, anchored each month by a seasonal dish prepared by our chefs.

Throughout October and November, we're serving salmon en croûte with sorrel sauce.

A fillet of New Zealand Ōra King salmon is topped with a layer of velvety scallop mousse and wrapped in a chard leaf. The whole parcel is encased in a buttery puff pastry and baked until golden brown, before being served with a vibrant sorrel sauce.⁠

Drawn from vines planted in 1981, Bannockburn's ‘Winery Block' Chardonnay pairs beautifully with the salmon en croûte. Ripe stone fruit and subtle oak complement the golden pastry, while flinty citrus and a long saline finish echo the vibrant sorrel sauce.

130

Serves two people