DINING ROOM MENU
SNACKS
House-baked sourdough, cultured butter - 4 per person
Green Sicilian olives, garden herbs - 14 (V) (GF) (DF)
Appellation oysters, mignonette (A) - 7 each (GF) (DF)
Golden crumbed Appellation oyster, house-made tabasco, Marie Rose (A) - 7
Lightly fried, ricotta and goats cheese filled zuchinni flower - 8
ENTREES
Kingfish crudo, garden fennel, blood orange, local samphire (A) - 34
Charred asparagus, almond cream, crispy chickpeas - 22 (V) (GF)
Charred WA octopus, smoky romesco, crispy confit potato, lemon (A) - 28 (GF)
Grilled Hervey Bay scallops, nori butter, pickled cucumber, lemon (A) - 37 (GF)
Smoked duck, eggplant puree, sour cherry tomato salsa, crispy curry leaves - 26 (GF)
MAINS
Roast pumpkin, marinated feta, braised lentils, pickled shallots, pepita crunch - 38 (V)
Grilled Barramundi, white onion puree, charred leek, burnt lemon vinaigrette (A) - 49 (GF)
Ricotta gnudi, brown butter, spinach, thyme, Grana Padano - 38 (V)
Crispy skin pork belly, parsnip puree, red wine braised cabbage, pickled mustard seeds - 43
Long Valley eye fillet, Paris mash, red pepper puree, Dusty Dog Shiraz jus - 67
SIDES
Baby cos salad with parmesan, breadcrumbs - 16 (VO)
Double-fried potatoes, rosemary salt - 16 (GF) (V)
Fried cauliflower, marinated goats feta, golden raisins, lemon, smoked almonds - 16 (GF) (V)
SWEET THINGS
Tiramisu - classic layers of espresso-soaked sponge, mascarpone - 18
Affogato with Guerilla Roasters espresso, Frangelico, hazelnut praline - 22
Dark chocolate crémeux with garden passionfruit and coconut rough - 18
Orange spice zepploe, whipped ricotta, toasted pistachios with an orange syrup - 22
Caramelised pear tart, bergamot scented mousse with roasted hazelnut - 22
D’Argental double brie, Maffra cloth matured cheddar, apple, fennel and chardonnay jam, lavosh - 24
Espresso Martini - vodka One, Kahlua, Guerilla Roasters espresso, vanilla - 23
Seafood origin: (A) Australian / (I) imported
KID'S MENU
Cupitt's fried chicken, chips, salad - 18 (DF)
Tempura battered fish ‘n’ chips, salad - 18 (DF)
Cheese and tomato pizza - 22 (GF, DF or request)
Vanilla bean sundae, chocolate ganache, honeycomb - 10
MENU NOTES
3 course minimum $90pp applies on public holidays and select celebration days (ie. Mother's Day)
10% Surcharge applies on Weekends | 15% Surcharge applies on Public Holidays
*Example menu. Menus may be subject to change due to produce availability.
THURSDAY NIGHTS - ROSIE'S FRENCH TABLE
There's a new reason to visit Cupitt's on a Thursday and that because we're now opening for a very special dinner offering.
From 3 September, we’re opening the Dining Room every Thursday night for Rosie’s French Table. It is a new menu inspired by Rosie Cupitt’s love of France, created together with Executive Chef Ryan Smith.
GROUP DINING MENU - 3 Courses 90pp
ENTREE (SHARED PLATTERS)
Ulladulla Yellowfin tuna crudo, tonnato dressing, capers
Charred asparagus, almond cream, crispy chickpeas
MAIN (SHARED PLATTERS)
Slow-roasted lamb shoulder, rainbow chard, golden jus
Pan-fried barramundi, white onion puree, charred leek, burnt lemon vinaigrette
SIDES
Crispy potatoes with rosemary salt
Garden leaves, fresh and pickled vegetables, Cupitt's citrus dressing
DESSERT (ALTERNATE DROP)
Chef's choice
*Menus may be subject to change due to produce availability.
*The group menu is applicable for 10 guests and more
10% Surcharge applies on Weekends | 15% Surcharge applies on Public Holidays
