Dine at Cupitt’s Restaurant

Cupitt’s Kitchen is the highlight of any visit to Cupitt’s Estate and the South Coast. The dining space is open and bright with floor-to-ceiling windows that allow guests to drink in the breathtaking views of the estate, Burrill Lake and the Budawang mountain ranges.

We’ve been consistently awarded since opening in 2007, this is because we offer a warm and relaxing dining experience with seasonal local and estate-grown produce.  At Cupitt’s food is celebrated for its conviviality and the joyfulness of sharing seasonal produce. Our cooking is heartfelt, wholesome, produce-driven, and cooked by a team of people who are passionate about what they do and who feel truly privileged to work with beautiful ingredients.

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.

For groups of ten or more, we offer a group dining menu, learn more here

Weekend Set Pricing – 3 Course: $80 per adult or 2 Course: $65 per adult


House Baked Sourdough and Pepe Saya Cultured Butter 2
Cupitt’s Kitchen Marinated Olives 9
Haddock and Dill Gruyere Arancini, Curry Mayo (2 Pieces) 8
Cupitt’s Cow’s Milk Halloumi with Beetroot Relish 13



Cupitt’s Feta with Pepperberry Zaatar, Charred Apple and Zucchini Salad 18
2018 Cupitt Mia Bella Arneis
Shellfish Minestrone, Charcoal Pasta and Sorrel 21
2018 Cupitt Mia Bella Arneis 
Olive Oil Poached Ocean Trout, Grapefruit, Raddish 20
2018 Cupitt Marsanne Viognier 
Chicken Cotechino and Sage Ballotine, Capsicum Relish, Bitter Leaves 22
Cupitt Brut Cuvee
Braised Pork Neck Pastilla, Fermented Sugar Loaf, Apple Ketchup 19
Cupitt Craft Brewers Milton Pilsner 



Tahini Cumin Roast Eggplant, Tomato Chilli Jam, Jerusalem Artichoke and Kale Crisps 32
2018 Cupitt Mia Bella Arneis
Grilled Snapper Fillet with Smoked Eden Mussel Barigoule and Lentils 40
2018 Cupitt Sauvignon Blanc
Pan Fried Kingfish, Snow Peas and Leeks, Saffron Nage 38
2018 Cupitt Marsanne Viognier
Roasted Grimaud Duck Breast, Beetroot, Blood Orange, Mulled Wine Sauce 37
2018 Cupitt Tempranillo
Chargrilled Black Angus Scotch Fillet, Parsnip and Jerusalem Artichoke Puree 44
2017 Cupitt Dusty Dog Shiraz


Mixed Salad Leaves with House Dressing 12
Charred Garden Vegetables with Nettle Butter 12
Kipfler Potatoes, Pink Salt, Butter, Spring Onions 12
French Fries, Smoked Aioli 10



Carrot Cake, Sweet Crème Fraîche, Mandarin Sorbet, Pistachio Praline 16
2014 Patricia Noble Reisling 
Gingerbread Donuts, Rum Ice Cream, Golden Raisin, Medjool Dates 16
Pedro Ximenez 
Cupitt Fromage Frais, Kaluha and Coffee Sponge, Crisp Meringue 17
2015 Cupitt ‘Le Gourmand’ Fortified Pinot Gris
Maverick Martini 18
Maverick Espresso, Vodka and Kahlua
Affogato 18
Vanilla Ice Cream, Maverick Espresso, Frangelico Liqueur
Cupitt Fromagerie Cheese Selection 28
Sample four cheeses with sourdough, crackers, accompaniments
2015 Cupitt ‘Le Gourmand’ Fortified Pinot Gris


Restaurant 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.


Find out more here

opening hours

LUNCH: Mon to Sun from 12pm (last booking arrival 2pm)

DINNER: Fri and Sat from 6pm (last booking arrival 8.30pm)

Weekend Set Pricing – 3 Course: $80 per adult or 2 Course: $65 per adult.

Please phone for availability as we regularly host private functions and may have a limited offering. Phone (02) 4455 7888. Find our location here.


or Book an Exclusive Experience HERE

make a booking

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.

Sustainability in the Kitchen

The restaurant follows the farm-to-table philosophy.  We engaged experts in the permaculture and organic farming to design, maintain and grow our garden.

We believe that by producing as much as we can on site that we reduce our environmental footprint of the food supply chain. Cupitts produces beef, cheese, fruits, vegetables, herbs on site.

Our Chefs work with our gardeners to plan the menu giving time to plant the crops needed for the upcoming menu.

Read more about our sustainability practices here

“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

Make a Booking


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

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