The buzz of December brings with it the gatherings we look forward to all year. Friends dropping by, family filling the table, and time spent cooking the dishes closest to our hearts.

We're over the moon that Apollo Inn was included in the 2025 Tatler Best 100 Bars of Asia Pacific.

On Tuesday, 7 October, we welcomed chef, friend and teacher, The Agrarian Kitchen's Rodney Dunn, into our kitchen.

On October 27th, Georgia Limacher was awarded the Katie McCormack Young Service Talent Award at the 2025 Good Food Guide Awards.

This October, we took part in OzHarvest’s CEO CookOff to help raise funds to fight food insecurity.

We love dumplings in all their shapes and sizes, so for the first two months of spring, we’re celebrating with a dedicated dumpling menu.

When Jim Meehan's name was first mentioned at Apollo Inn, a ripple of excitement reverberated through the team.

On Tuesday, 26 August, we welcomed a friend, chef and author, Annie Smithers, from her celebrated Trentham restaurant, du Fermier, for an exceptional evening.

It's a special time of year when the Melbourne International Film Festival arrives on the city's screens. The chance to escape to another time and place via the magic of cinema is a welcome reprieve from August's crisp evenings. 

On Sunday, 3 August, we welcomed sommelier Pierrick Gorrichon, a friend of our Head Chef Allan and a familiar face to many, for lunch. Hailing from France and having worked as a sommelier for over ten years, Pierrick has an exceptional passion for wine.

On Sunday 27 July, we welcomed the team from the legendary Chotto for an evening of snacks, spirits and sake that was strictly delicious.

We hosted our annual celebration of the humble snag in June. For twelve years, we've been celebrating the many classic sausage dishes from around the world.

On Sunday 18th May, we teamed up with our good friend Nick Stanton from Coolangatta’s Bar Evelyn to throw a pizza party on the terrace at Bar Miette.

Supernormal Brisbane has been named one Condé Nast Traveller’s Best New Restaurants in the World on their Hot List 2025.

Hot Cross Buns are one of our favourite seasonal treats. The warming spices, the soft interior, and the sticky, burnished top. Eaten fresh or toasted, they mark the Easter season in the most delicious way.

In March, we welcomed Tomos Parry from London's Brat and Mountain to Cutler for Melbourne Food & Wine Festival 2025.

Marching Forward: Reflections on our International Women’s Day Brunch

Meatsmith’s Summer Series - a celebration of vibrant flavours and global cuisines that define the spirit of summer.

Morning Market has taken an exciting step in their kitchen’s evolution, with their very own Viennoiserie where they craft croissants and pastries for the two locations.