Andrew McConnell's Fitzroy flagship, two hats and a Roast Duck for Two. Book a fortnight out for a Melbourne celebration.
The Reservation Problem at Cutler & Co.
It started as a metal works. McConnell kept the bones, dropped in a long bar and a quieter dining room, and opened in 2009. The address became shorthand for grown-up Melbourne dining. Now styled simply Cutler, it still trades as Cutler & Co. to most of the city.
Cutler & Co. sits at 55-57 Gertrude Street in Fitzroy, the city's first suburb. Andrew McConnell runs it under his Trader House group, and it carries two chef's hats in the Good Food Guide, a status it has held for more than a decade. The cooking is modern Australian, à la carte rather than a locked tasting, which is exactly why the room is easier to book than a degustation counter and still tight on a Saturday.
How to Book Cutler & Co.
Two channels do the job. The booking system on cutlerandco.com.au, and the phone on (03) 9419 4888. The restaurant serves dinner Wednesday to Saturday from 5:30pm and a long Sunday lunch from midday. Friday dinner, Saturday dinner, and Sunday lunch are the slots that clear first, usually one to two weeks ahead. Email [email protected] for larger groups or a specific table.
The à la carte format works in your favour. The room turns more than once a night and releases space the moment a plan changes, so a calendar that reads full at noon can open by evening. Midweek, Wednesday and Thursday, you can often walk a booking in within a few days.
Reconfirm if your plans firm up late. A quick call holds the table and lets the floor seat you where you want to sit.
What You Eat
McConnell cooks to the season, but three plates are the constants regulars order on sight: the Crispy Pig's Head, the Roast Duck for Two, and the Vanilla Soufflé to close. The duck is the table-share order and the reason to bring someone. The wine list is among the deepest in Melbourne, glass to grand cru, and the floor staff steer it well. Ask for a match rather than reading the whole book.
The Smart Play
Book a Wednesday or Thursday dinner, or take the Sunday lunch, which is the most relaxed way into the room. If the calendar shows nothing, the front bar takes walk-ins for a drink and a short menu while you wait on a cancellation. If Cutler stays full, Melbourne has peers worth a parallel try. Brae out in the Otway hinterland for the destination lunch, and Chae for one of the hardest small tables in the country.
Not for diners chasing a long fixed tasting menu. Cutler & Co. is à la carte by design, built for ordering and sharing rather than a chef-led procession. If you want a locked degustation, look to Brae or Minamishima instead.
View Cutler & Co. on Restaurants for Kings →
Related Reading
- Our full profile: Cutler & Co. in Melbourne.
- The wider city: Melbourne dining guide and the hardest restaurant reservations in Melbourne.
- Sibling guides: how to book Brae and how to book Chae.
- Strategy: how to get impossible restaurant reservations and the concierge route to booking.
- Platforms: OpenTable vs Resy for restaurant booking.
- Occasions in Melbourne: best for impressing clients and best for a birthday dinner.
- Nearby tables: Brae and Chae.
Frequently Asked Questions
How hard is it to book Cutler & Co.?
Harder than most Melbourne rooms, easier than a tasting-menu counter. Cutler & Co. takes bookings on its own site at cutlerandco.com.au and by phone on (03) 9419 4888. Friday and Saturday dinner and the relaxed Sunday lunch are the tight slots; they clear one to two weeks out. Wednesday and Thursday you can often land a table inside a few days.
How far in advance should I book Cutler & Co.?
Two weeks for a weekend dinner or Sunday lunch, less midweek. The room is à la carte rather than a fixed seating, so it turns tables and releases space more freely than a degustation venue. If you want a specific date or a larger group, book early and call the restaurant directly rather than relying on the online calendar alone.
How much does dinner at Cutler & Co. cost?
Budget around 150 Australian dollars a head for dinner before wine, more if you work through the à la carte and share the Roast Duck for Two. Sunday lunch is gentler on the bill. The wine list is one of Melbourne's deepest, so the final number depends heavily on what you drink. Snacks, an entrée, a main, and a dessert is the honest baseline.
Does Cutler & Co. take walk-ins?
Sometimes, at the bar. The dining room runs on reservations, but the front bar takes walk-ins for a drink and a short menu, and it is the smart fallback if the calendar shows nothing. For a full dinner in the main room, book ahead. Midweek walk-ups have better odds than a Friday night.
What should I order at Cutler & Co.?
The three regulars order without looking: the Crispy Pig's Head, the Roast Duck for Two, and the Vanilla Soufflé to finish. Andrew McConnell's kitchen changes the menu with the season, but those signatures hold. Ask the floor for a wine match by the glass; the list is deep and the staff know it cold.