It is hard to believe it with such beautiful hot weather and perfect sea temperatures, but the season has changed. This can only mean one thing: our new autumn menu has arrived at Cupitt's Estate. A showcase of fresh, local produce planted months ago and harvested by our Gardener, Gav, has moved into the Kitchen to prep for your plate. 

We have sourced ingredients and speciality goods from our favourite producers. Each ingredient speaks for itself, prepared as only the best produce can be, refined but unpretentious and perfectly paired with Cupitt Estate Wines. 

The menu is a journey of two or three-course options to be enjoyed individually or shared. Our staff favourite is an entree of Kurobuta's full-blood Berkshire Capocollo and compressed black amber plum, stracciatella, fennel pollen, and elderflowers paired perfectly with the 2021 Nebbiolo.  

Steak lovers will find it hard to pass the Chargrilled 'O' Connor' 500g 'Club Steak', also known as a bone-in sirloin. Dry-aged for a minimum of 28 days, it is beautifully tender with a beautiful texture and beefy flavour thanks to a ribbon of fat on the side served with local mushrooms from Albion Park and Carolyn's Cabernet jus. We were delighted with the pairing of this delicious meat with the 2021 Malbec. 

Our restaurant dining menu is available daily for lunch and dinner on Tuesday - Saturday evenings.