CuttaCutta means “cave where the stars sleep” in the Javoin language of the Australian lands. This is a deeply personal, and hence heartfelt, restaurant in which Ballis served as restaurateur, concept chef, and ideologue. The menu contains a collective image of everything that is sometimes missing: pure comfort food flavors, correct minimalism, high product quality.
Bites and small plates are the know-how of the CuttaCutta menu for those who want to try everything at once. Start with boats of crisp romaine lettuce, smothered in tonnato sauce, topped with grated Parmesan or crab salad, arranged in wide strips: avocado, mango, crab, stracciatella, tomatoes, lettuce.
The interior was created by Irina Glik’s “Geometry” architectural bureau. The architectural concept is based on the symbiosis of the elements fire and air. The Australian spirit reigns here in everything: in the atmosphere, interior, cuisine, traditions.
