Cutler & Co, Fitzroy MELB

It's been almost a month since we dined here but more importantly, it's a mini achievement for myself knowing that I am able to move on gracefully despite the bumps along the journey. WL's short temper often gets him into trouble but during challenging moments, I am surprised at how well he managed to turn the situation around.

Service is very personalized here and our waitress was most attentive. Do note that this place can get very busy which may make it difficult to flag down a staff member but regardless, your request would be attended to soonest possible ;)

I love good house bread and this was no exception. A thin, crisp crust encloses this fluffy, porous piece of bread that has a strangely mesmerising yeasty aroma. Oh and kudos to the creamy quenelles of butter. Both of us loved the miso flavoured version:)

Bonito crudo, orange and dashi dressing, cultured cream and witlof - a light start to the meal.

Roast suckling pig, Japanese turnips, shittake and mustard leaf - sauce had been reduced to a thick, delicious consistency which goes well with the soft pork flesh. Overall flavours married well and excellent execution of textural elements.

Smoked maple glazed duck served two ways. I am a huge fan of duck dishes and this version from Cutler and Co ticked all the right boxes for me. Meat was cooked medium rare, skin was crisp and the sauce was had a brilliant sweet, savoury taste to it, making it all the more enticing. A favourite dish of the night :)

Poached quince and liquorice, confit leg, bitter leaves and walnut dressing - utilizing the detache-able bits of the duck, this dish was again packed with a myriad of textures and savoury/ fruity flavours to tantalise our taste buds. Every single ingredient had been well prepared and a dish that I cannot fault.

After taking my time to savour the duck, I was too full to have dessert. Rarely do I miss desserts but ending the meal on a good note was not a bad choice either. Complimentary petite fours in the form of chocolate truffles and jellies were presented to us, a final attempt at sweetening up the night for us.