Cupitt’s Kitchen

Our award-winning restaurant features seasonal menus focusing on local produce including herbs and vegetables from our own garden, beef from our own cattle when in season, and other produce sourced locally.

It is our view, that nothing lifts a good plate of food as much as
well matched wine alongside it. We offer wine pairing suggestions on the menu for this reason; to enhance the dining experience.

Please note, only one bill per table and please advise our staff regarding allergies or dietary needs prior to ordering from our menu.

Cupitt’s Kitchen Marinated Olives 9
Dukkah with House Baked Sourdough and Extra Virgin Olive Oil 8

Entrées
Chickpea and Corn Chip, Carrot, Pepitas and Coriander Mojo’s 17
2017 Cupitt Sauvignon Blanc
Malt Whisky Cured Atlantic Salmon , Beetroots and Fennel Fronds 22
2017 Cupitt ‘Alphonse’ Sauvignon (Fumé Blanc)
Baked Flathead Fillets, Buckwheat, Pickled Vegetables, Dill, Curry Sauce 22
2017 Cupitt Viognier 
Pork Jowel Cromesquis, Cider, Onion Puree, Sorrel and Apple 18
2017 Cupitt Riesling
Braised Lamb Shank Cappelletti, Lambs Lettuce, Port Sauce 21
2016 Cupitt Pinot Noir

Mains
Oak Smoked Potato Columns, Celeriac Puree, Artichoke Hearts, Sassafras Walnuts 38
2017 Cupitt Pinot Gris
Pan Fried Dory Fillets, Fennel, Puy Lentils, Verjus and Lemon Verbena Nage 38
2017 Cupitt Viognier
Grilled Local Snapper Fillet, Quinoa, Butternut Squash, Eden Mussels, Paprika Dressing 42
2017 Cupitt Riesling
Free Range Chicken Breast, Jerusalem Artichoke, Kassler and Yellow Wine Sauce 40
2017 Cupitt Barbera
Ranger’s Valley Beef Cheek, Olive Oil Mash and Estate Grown Horseradish 42
2016 Cupitt Dusty Dog Shiraz

Sides
Salad Leaves from our Garden with Vinaigrette 12
Charred Broccolini and Hazelnuts 14
Kipfler Potatoes, Cupitt Fromagerie Cultured Butter and Mint 14

Desserts

Glazed Coconut Pudding, Almond Praline, Young Coconut, Lemon Balm and Tamarind Sorbet  16
‘16 Epitome Late Harvest Riesling

Kaffir Lime Tart, Italian Meringue, Coconut Tuile,                          Buttermilk Icecream   18
2017 Cupitt Botrytis Viognier 

Bread and Butter Pudding, Earl Grey Ice Cream  16
2017 Cupitt Botrytis Viognier

Caramel Chocolate Parfait, Popcorn Feuilletine, Pear Sorbet  18
Stanton & Killeen Rutherglen ‘Classic’ Topaque

Cupitt Fromagerie Cheese Selection

Cupitt’s Fromagerie is an Artisanal Cheese Making Facility, Specialising in European Style Cheeses made with Locally Sourced Goat’s Milk from Maple Ridge Dairy in Falls Creek and Cow’s Milk from Narrawilly Dairy in Milton. Cheeses are also available for purchase from our cellar door.

Your selection served with house-baked sourdough and accompaniments.
Single Selection 12
Additional Cheeses (each) 10
Seasonal Cheese Selection with Wine Pairing Suggestions:

Tomme de ChevréOur Flagship Cheese, aged for 15 months, a firm dense cheese with nutty and complex flavours. 2016 Cupitt Dusty Dog Shiraz

Volcano Ashed rind Chevré with a sweet chalky centre and creamy texture. 2017 Cupitt Sauvignon Blanc

Flor Azul – Cow’s milk. A mild version of Gorgonzola Dolce. Rustic blue cheese with savoury/salty palate and hints of sweet straw.  2015 Cupitt Fortified Pinot Gris

Taleggio – Cow’s Milk. Based on a Cheese from Northern Italy. Soft Creamy Paste with an Orange Coloured Rind.  2017 Cupitt ‘Alphonse’ Sauvignon (Fumé Blanc)

SEE THE DRINKS LIST


Children’s Menu

Available under 12 years –  $14
Spaghetti Bolognese
Chicken pieces with chips and salad
Fish and chips

Kids Dessert: Vanilla Ice Cream, Chocolate Sauce, Honeycomb – $9

(Please note, only one bill per table and please advise our staff
regarding allergies or dietary needs prior to ordering from our menu)

10% Public Holiday surcharge does apply.


OUTDOOR DINING

VIEW THE OUTDOOR MENU HERE

If you are looking for a light lunch or a casual drink, then our outdoor Budawang Bar is perfect for you.  Simply relax on the sunny deck or stretch out on the lawns, and take in the view while you enjoy a Cupitt Craft Brewer’s beer, Cupitt wine or one of our signature Garden to Glass Cocktails.

Cornish scones, Ploughman’s platters, and Cupitt’s Fromagerie cheese boards are available. On the weekends (and mid-week Jan school holidays) we also fire up the wood-fired pizza oven and have a few more hot dishes available to choose from.

Live music every Sunday of the year makes the Budawang Bar the perfect spot for a catch up with friends and extend the weekend.  We like to keep it casual, so bookings are not required.  However, please contact us if you are getting a larger group together as bookings are available only for groups over 10 people and a deposit is required for our casual area/menu. Seating for this is on the lawn area outside.

A Wood-Fired Pizza Menu also operates on most Saturdays* and every Sunday. * Unless we are closed for a private function- please call us to check

Please note there is strictly no BYO Food or Beverage permitted at Cupitt’s. We do have an exception for celebration cakes; we charge a cakeage fee. We may, however, be able to make one for you, just chat to us about the options.


GROUP DINING

We love nothing more than family and friends can coming together in a relaxed atmosphere to enjoy great food, beer and wine along with each other’s company. We welcome group dining and offer shared and function dining options for groups larger 10 adults. Contact us today so that we can help you organise your special lunch or dinner. View our Group Dining Information here.


SUNSET DRINKS

Pre-dinner drinks or a relaxing evening watching the sunset over the vineyards from your table on the deck, Cupitt’s Budawang Bar is the perfect sundowner venue.

Cupitt’s Kitchen has achieved many awards including winner of the 2016 NSW Savour Awards for Excellence in the ‘Restaurant in a Winery’ category and ‘People Produce Place Tourism Restaurant’. The Restaurant has been awarded a Chef’s Hat in the SMH Good Food Guide 2015.

opening hours

LUNCH: Wed 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 7888Find our location here.

ADD A BEHIND THE SCENES TOUR HERE

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Russell Chinn

Russell Chinn has been the chef at Cupitt’s Kitchen since 2010. Classically trained in French cooking, Russell has worked at top UK restaurants, including The Waterside Inn (3 Michelin Stars) under Michel Roux, and The Greenhouse. He describes his style as ‘elegantly rustic’, focusing on fresh, local and seasonal produce to create full flavours with French/English influence.

see the menu

“Great food. Wonderful view”

We went for dinner which is not the best time as you can’t see the wonderful view over the vines, river and valley. The staff were warm and professional. Their wine was not marked up outrageously and very fine! It is cheap for the quality of the food and service – two course for two people, plus wine cost us less than a few drinks for three people at a bar in Sydney the night before. I had one of the best steaks – tender and tasty, though I was not in love with the ‘smoky’ mash the rest of the night outweighed that small quibble.

The room decor is a bit old fashioned but it is a place for lunch and the view makes the decor irrelevant. Very strongly recommended.

Robyn C – May 2017 more reviews

“Great food. Wonderful view”

We went for dinner which is not the best time as you can't see the wonderful view over the vines, river and valley. The staff...

Robyn C – May 2017 more reviews

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Cupitt’s  Kitchen by Dimmi

Please note Cupitt’s does not offer a
Courtesy bus service.

We recommend Milton Ulladulla Taxi Service
and also Mollymook Charter Bus.

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