Contact
Email: info@cupitt.com.au
Phone: (02) 4455 7888
Address: 58 Washburton Road, Ulladulla NSW 2539
58 Washburton Road, Ulladulla NSW 2539
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opening hours
Monday to Sunday, 10am – 5pm
No bookings are required.
Wine tasting and light refreshments. Extended hours during school holidays.
If you have a large group please contact us below to discuss your options on (02) 4455 7888.
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opening hours
Sat and Sun Weekend Set Pricing 3 Course: $80 per adult or 2 Course: $65 per adult
LUNCH: Mon to Sun from 12pm (last booking arrival 2pm)
DINNER: Fri and Sat from 6pm (last booking arrival 8.30pm)
Please phone for availability as we regularly host private functions and may have a limited offering. Phone (02) 4455 7888. Find our location here.
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Please check our range of wines and make your request via this form and someone will be in touch to arrange payment.
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At Cupitt’s near Ulladulla, on the South Coast of NSW, there’s always something happening and we are glad to be able to bring you the latest news here:
Eden Mussels, Lemongrass, Verjus17 January 2012 – posted in: Recipes
At Cupitt’s Kitchen, Head Chef Russell Chinn serves up some delicious dishes founded on classic French cooking with a twist, such dish featuring Local Eden Mussels.
Ingredients (serves 4):
2 tablespoons vegetable oil
3 eschalots, peeled, finely sliced
2 lemongrass stems, white part only, finely chopped
2 cups verjuice*
2 cups white wine 1 cup mirin
1kg mussels, scrubbed, bearded
1½ cups crème fraîche
4 green onions, trimmed, finely sliced ½ bunch flat-leaf parsley, leaves picked, chopped chargrilled sourdough baguette slices, to serve
Method
Heat oil in a medium saucepan over a medium heat. Cook eschalot, stirring, for 2 minutes or until softened. Add lemongrass and cook, stirring, for 1 minute or until combined. Add verjuice, wine and mirin, and bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Transfer lemongrass stock to a heatproof jug and set aside to cool. Cover with plastic wrap and place in refrigerator for 24 hours to develop flavours. Pour 1¼ cups of lemongrass stock into a large, deep saucepan and bring to boil over a medium heat. Add mussels and cover with a tight-fitting lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open. Drain mussels in a colander set over a heatproof bowl. Reserve the cooking liquid. Place half of reserved cooking liquid and 1½ cups of remaining lemongrass stock in a saucepan.
Bring to a simmer over a medium heat. Add crème fraîche and green onion, and stir until well combined. Season to taste. Divide mussels among serving bowls and spoon over sauce. Sprinkle with parsley and serve with baguette slices.
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Sunday Session with Pat Coyle -16th December
Pat Coyle is a 22 year old songwriter from Melbourne
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Christmas Parties
Have you booked your end of year celebration yet? Our beautiful vineyard, venue and lawn provides a variety of options for your are exclusively yours for your Christmas party
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Sunday Session with Pat Coyle -16th December
Pat Coyle is a 22 year old songwriter from Melbourne
read more
At Cupitt’s near Ulladulla, on the South Coast of NSW, there’s always something happening and we are glad to be able to bring you the latest news here:
