The new Autumn menu has been rolling out in the Restaurant the past couple of weeks and has been very well received.
Lead Chefs Jonathon Pryor and Rob Harrison have been working closely with our gardeners Gav and Adrian to make the most of our kitchen garden this season as well as Cheesemaker Rosie Cupitt and winemaker Wally Cupitt. Curating a menu that focuses on bringing fresh and delicious autumn flavours to the plate that will pair perfectly with Cupitt’s Estate wine.
The new staff favourite is our Roast Jerusalem Artichoke and Local Mushroom Pasta, Garden herbs, burrata, pinenuts. But before making your way down the main menu, we suggest you start your culinary journey with Jervis Bay Mussels and Little Neck Clams, Smoked Tomatoes and Garden Basil, or try our house-made haloumi with Babaganoush, charred leaves and crispy coriander from our garden.
There are also a few new dishes on the Casual Dining Menu, late summer tomatoes find their way to the Pizza Menu; try the Italian Pork & Fennel Sausage, Smoked Tomatoes, Fermented Chilli, Fromage Blanc. So yum!
What to drink in Autumn?
The Cupitt Family and the Beverages Team love the job of pairing the menu with our drinks and have curated wine matching that compliments the Autumn Menu. Featuring new releases including 2021 Cupitt's Estate Gamay and classic pairings such as the 2018 Carolyn’s Cabernet with lamb shoulder.
Autumn is all about transition. We are transitioning our tasting lineup in the Cellar Door to reflect this “in-between” nature of the season.
From the Winery
There are many new releases and exciting wines to try. Autumn’s crisp, sunny days call for textural whites like our Viognier and Gwertramniner, bright reds like Pinot Noir, its cosier weather will entice warmer, spicier wines (try Tempranillo). Make a booking for a wine tasting today and stock up the home cellar for Autumn drinking.
From the Brewery
Our award-winning Smoked Porter is the perfect cooler weather beer. A firm favourite among the beer connoisseurs, and dark beer drinkers
The beer features a spectrum of smooth, complex malt flavours, balanced with the smoke. The smoke flavour is restrained and sweet and would age well for 1 to 2 years, in the right conditions.
A little more on smoked beers; In the early days of the Industrial Revolution, most beers would have had some degree of smokiness to them, as the technology for indirect heating in the malting process had not yet been developed. The most classic smoked beer style is the German rauchbier, which is a lager featuring smoked malt.
A more modern classic is the Smoked Porter by Alaskan brewing - which serves as an inspiration for our interpretation!
Updated Hours
We are excited to open our doors to you for Tuesday, Wednesday and Thursday dinners in the Vineyard Dining Room. You can enjoy our new Autumn Menu, accompanied by our Estate made wine and beer.
Enjoy what the Cupitt Team refer to as ‘The Golden Hour’ with a glass of wine, beer or cocktail and a Cupitt Fromagerie Cheese Plate (available for afternoon drinks on the deck between 5pm and 7pm).
