WINTER

S T A R T E R S

Marinated Alto olives - 14 (V) (GF) (DF)

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

Crumbed Appellation Oysters, garden tobasco, marie rose - 6.5 each

Pino’s wagyu bresaola, slow-cooked quinces and radicchio - 28 (GF) (DF)

E N T R E E S

Crispy buffalo mozzarella in carrozza, marinara sauce and ricotta salata - 24

2023 Ruby’s Rose, Hilltops NSW

Martins Ridge capocollo, ‘maiale tonnato’, soft garden herbs and mizuna - 26 (DF) (GF)

2023 ‘Pointer Chardonnay’, Tumbarumba NSW

Red wine braised ‘Fremantle’ octopus with fennel, fregola, cannellini beans - 26 (DF)

2023 Pinot Gris, Orange NSW

Jervis Bay Blue mussels, Martins Ridge nduja lemon butter - 26 (GF)

2024 Gerwurtztraminer Tumbarumba NSW

M A I N S

Rich ‘Mittagong’ Mushroom ragu, ’Duro’ rigatoni pasta & pangratto - 34 (V)

2022 Nebbiolo, Hilltops NSW

Chargrilled Swordfish, braised garden greens, confit garlic and lemon - 42 (GF) (DF)

2022 Sauvignon Blanc, Orange NSW

Butternut Pumpkin Alfredo, ricotta gnocchi, fried sage & sourdough crumbs - 38

2022 Sauvignon Blanc, Tumbarumba, NSW

Parmesan crumbed pork cutlet, with bitter greens and brown butter caper sauce - 36

2023 ‘The Pointer Chardonnay’, Tumbarumba NSW

500g Little Joe’s grass-fed sirloin steak, red wine butter, charred greens (designed to share) - 119 (GF)

(for two, includes a choice of two sides)

2022 ‘Carolyn’s’ Cabernet Sauvignon, Hilltops, NSW

S I D E S

Salad leaves with fresh and pickled garden vegetables - 16 (V) (GF) (DF)

Steamed Floretto with pistachio and lemon butter - 16

French fries, garden rosemary salt - 15 (V) (GF) (DF)

D E S S E R T S

Mandarin tart, white chocolate ganache, caramelised local mandarin - 18

2023 Cupitt’s Estate Botrytis Viognier, Hilltops, NSW

Ricotta ‘zeppole’ style doughnuts, raspberry, milk chocolate whip, pistachio - 18

2024 Gerwurtztraminer, Tumbarumba, NSW

Salted dark chocolate cremeaux, sour cherry, hazelnut and cacao nib crumb- 18

2024 Gerwurtztraminer, Tumbarumba, NSW

Cupitt’s Tiramisu, local Guerilla Roasters coffee, Jervis Bay distilling amaretto - 18

Morris Muscat, Rutherglen, VIC

Classic Affogato, vanilla bean ice cream, espresso, hazelnut praline, Frangelico - 22

KID'S MENU

Cupitt's fried chicken, chips, salad - 18 (DF)

Tempura battered Fish ‘n’ chips, salad - 18 (DF)

Cheese & 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 $90.00pp applies in peak periods

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

PASTA E VINO - 2 Courses 55pp - (changes fortnightly)

Available Thursday for lunch and dinner

Entree

Fried globe & jerusalem artichokes, 'Meredith' goats cheese & shaved radish  

Main,

'Yamba' Tiger prawns & confit fennel, locally made 'Duro' conchiglie pasta, garden herb gremolata

DESSERT - 18

Cupitt's Tiramisu

*Menu changes fortnightly

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

*Please check with our reservations team in regard to dietary requirements as this menu may not be suitable for all guests

Book a Table Here

GROUP DINING MENU - 3 Courses 90pp

(Saturday to Monday)

ENTREE (SHARED PLATTERS)

South Coast Yellowfin Tuna crudo, crushed tomatoes, red peppers & parsley

Martins' Ridge Capocollo 'Maiale Tonnato' soft garden herbs & mizuna

MAIN (SHARED PLATTERS)

Char grilled Swordfish, braised garden greens in confit garlic & lemon

12 hour slow braised 'Junee' Lamb shoulder, tuscan kale & jus

SIDES

French fries with garden rosemary salt

Steamed Floretto with pistachio & lemon butter

Salad leaves with fresh & pickles vegetables

DESSERTS (ALTERNATE DROP)

Mandarin tart, white chocolate ganache & caramelised local mandarin

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

LA TAVOLA - 3 courses 79pp

(Available for groups of 4+ Sundays from the 18th of May)

ANTIPASTI

Bread & Extra Virgin olive oil

Marinated Alto Olives 

Whipped ‘Paesanella’ ricotta, garden citrus & herbs

‘Prosciutto Crudo’ pickled peppers & olive oil grissini

Smoked & Pickled Jervis Bay mussels pickled fennel & capers

Artichoke Heart Dip

PRIMO

Slow braised duck ragu & ricotta gnocchi, salted bread crumbs & pecorino

Rigatoni al Ragù di Guancia

Salad of pickled and fresh garden vegetables & leaves

DOLCE

Cupitt’s Tiramisu

*Menu subject to change due to the availbility of produce

*Please check with our reservations team in regard to dietary requirements as this menu may not be suitable for all guests

VEGAN GROUP DINING

ENTREE (SHARED PLATTERS)

Fried globe & Jerusalem artichokes, salted walnuts & shaved garden radish

MAIN (SHARED PLATTERS)

Rich 'Mittagong' mushroom ragu, locally made 'Duro' rigatoni pasta & pangratto

SIDES

French fries, garden rosemary salt

Steamed Floretto with Extra virgin olive oil & toasted pistachios

Salad with fresh and pickled garden greens

DESSERT

Salted dark chocolate cremeaux, sour cherry, hazelnut and cacao nib crumb

*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