SPRING

S N A C K S

House-baked sourdough, cultured butter - 2 per person

Alto misto olives, garden herbs - 14 (V) (GF) (DF)

Appellation Oysters, mignonette - 6 each (V) (GF) (DF)

Crumbed Appellation Oysters, garden tobasco, Marie Rose - 6.5 each

Fried Zucchini flower stuffed with whipped ricotta - 9 (V)

S M A L L   P L A T E S

Spanish white anchovies, smoked tomato, garden herbs - 18

Ulladulla Yellowfin tuna crudo, tonnato dressing, capers - 32 (GF)

Vanella burrata, chardonnay and fennel jam, house-baked focaccia - 26 (GF) (V)

Garden beetroots, gorgonzola dolce, salted walnuts, leaves - 18 (GF) (V)

Charred spring asparagus, pecorino custard, salted breadcrumbs - 18 (V)

Grilled 'Yamba' prawns, 'Martins Ridge' Nduja butter, lemon - 32 (GF)

B I G G E R   P L A T E S

Hand-rolled Ricotta Gnocchi, rich Tomato Vodka Sauce, Sourdough Pangrattato, a hint of chilli - 32 (V)

Grilled Snapper, Roasted coloured Tomatoes, Seaweed Butter - 49 (GF)

Roasted Hawkesbury Sommerland chicken, fennel seed dressing, wilted greens - 56 (GF)

Seared Gundagai Lamb Rump with Creamy Polenta, Parsley-Anchovy Sauce- 42 (GF)

Charred 250g 'Jacks Creek' MB3 Sirloin, Mittagong Shitake Mushrooms, Red Wine Butter - 59 (GF)

Charred 600g 'Rangers Valley' Rib-Eye, prized for flavour and tenderness, with Tuscan kale, Spring Onions, Red Wine Butter - 148 (GF)

O N   T H E   S I D E

Baby Cos Salad with Parmesan, Salted Sourdough Breadcrumbs - 16 (V)

Double-fried potatoes with Garden Herb Mascarpone - 16 (GF) (V)

Steamed Broccolini with Roasted Almond Butter - 16 (GF) (V)

French Fries, Garden Rosemary Salt - 15 (V)

S W E E T   T H I N G S

Tiramisu - classic layers of espresso-soaked sponge, mascarpone - 18

Affogato with Guerilla Roasters espresso, Frangelico, hazelnut praline - 22

Strawberries with coconut whip, toasted macadamia, fresh strawberry - 18 (VG)

White chocolate and lemon tart with limoncello, ganache, pistachio praline - 22

Banoffee with coconut sugar parfait, hazelnut and cacao nib crumb, salted caramel, caramelised banana - 19

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

*Example menu. Menus may be subject to change due to produce availability.

3 course minimum $90pp applies in peak periods

Variable Credit Card surcharge applies | 10% Surcharge applies on Weekends | 15% Surcharge applies on Public Holidays

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GROUP DINING MENU - 3 Courses 90pp

ENTREE (SHARED PLATTERS)

House-baked Sourdough, Cultured butter

‘Alto’ garden herb marinated misto olives

Whipped ‘Vanella’ ricotta with preserved fennel jam 

Charred spring asparagus with pecorino custard, house salted bread crumbs 

White anchovies, smoked tomatoes, garden herbs

Local Yellowfin crudo with tonnato dressing, garden herbs, capers

MAIN (SHARED PLATTERS)

Roasted Spatchcock, fennel seed dressing, garden greens 

12 hour slow braised Lamb shoulder with garden parsley sauce 

SIDES

Garden leaves, fresh and pickled vegetables, Cupitt’s citrus dressing

Double-fried potatoes with rosemary salt

DESSERTS (ALTERNATE DROP)

Tiramisu Cupitt's style with Guerrilla Roasters espresso, Jervis Bay amaretto

*Example menu. Menus may be subject to change due to produce availability.

*The group menu is applicable from group of 10

*$90 per person

VEGAN GROUP DINING

ENTREE (SHARED PLATTERS)

‘Alto’ garden herb marinated misto olives

Crispy artichoke hearts, capers and garden herbs  

Fried zucchini flowers with almonds 

Grilled zucchini, smoked coloured tomatoes and garden herbs 

MAIN (SHARED PLATTERS)

Local shiitake mushroom ragu, locally made ‘Duro’ rigatoni and Pangrattato  

Char-grilled spring asparagus, creamy polenta and garden parsley sauce

SIDES

Garden leaves, fresh and pickled vegetables, ‘Cupitt’s citrus dressing

Double-fried potatoes with fennel salt  

Steamed brocolini with roasted almonds 

French fries with garden rosemary salt 

DESSERT

Strawberries with coconut whip, toasted macadamia, fresh strawberry

*Menus may be subject to change due to produce availability.

*The group menu is applicable from group of 10

*$85 per person

Variable Credit Card surchargeapplies | 10% Surcharge applies on Weekends | 15% Surcharge applies on Public Holidays