Prepare your taste buds for an unforgettable culinary adventure as Cupitt's Estate proudly announces the arrival of the highly anticipated Truffle Season! This 11 August, we're teaming up with Exeter Truffles in the Southern Highlands to bring you an exquisite 3-course Truffle Dinner featuring captivating 'Meet the Producer' talks from none other than Truffle Farmer Peter Woodward and Slow Food South Coast Leader and Cupitt Founder Rosie Cupitt and Winemaker Wally Cupitt.

Peter Woodward, the farmer behind the elusive and aromatic truffles, expressed his excitement: "I'm looking forward to sharing my long, varied journey cultivating and producing this mysterious, elusive, aromatic, and tasty underground fungus that we call truffles."

Wally Cupitt, our talented winemaker, can't wait to join in on the fun of pairing truffle-infused food with our wines. "We're all about crafting cool climate wines," Wally shared, "and we have exciting matches between our cool climate wines and the earthy goodness of truffles."

Here's a sneak peek of what awaits you at the event:

• A truffle-infused three-course dinner showcasing the finest Exeter Truffles.
• Expertly selected wines, thoughtfully paired with each course, elevate your dining experience (complimentary for Wine Club Members and one partner/guest).
• Meet-the-producer sessions with esteemed truffle farmer Peter Woodward and resident winemaker Wally Cupitt, offering unique insights into the fascinating world of truffles and winemaking.

For more information and book tickets, visit our booking system

Event Details: Date: 11 August Time: 6pm

Venue:Cupitt's Estate, Ulladulla

Price:$130 Dinner

Paired Wines (4):$60 optional extra (complimentary for Wine Club Members)

Limited spaces are available, so secure your place today

Truffle dinner menu

Amuse,

Choux pastry, truffle & parmesan reggiano custard

Bread Course,

Truffled cultured butter, Crème fraîche bun

Entree,

Ricotta gnocchi, slow-cooked scallop, shaved truffle

Main,

Roasted Spatchcock, potato & celeriac dauphinoise, pencil leek, perigueux sauce

Cheese course,

‘Cheese toastie’ Brioche, Tilba vintage cheddar & truffle

Dessert,

Truffle scented ice cream, white chocolate, malt, pretzel