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Regional Travel Opens Up & 50 Diners in the Restaurant

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The South Coast is coming out of Hibernation. We have felt so lucky to live in this beautiful place while the world is going through this unbelievable pandemic. 

We are grateful for the community who have been so supportive of us and other local businesses, but it is now time to share our beautiful home. We understand that this is a significant change, and we will all approach it in our way. Some people will be full steam ahead, and others more tentative. We feel that our iso-life has given time to reflect on what means the most to us, and human connection is what we have missed the most. 

full of joy that we can once again open our restaurant doors and facilitate this connection to you and your loved ones. Cupitt’s Estate is ultimately about connecting people, place and produce through friendly customer service, seasonal food and local drinks. We will continue to do this, keeping safety for everyone in the front of our minds. 

Our Restaurant opens its doors for 50 guests 

Cupitt’s has been operating a Cupitt’s Tasting Menu since we could open the doors for ten diners. We will continue to deliver this tasting menu as the guest numbers increase; please give advance notice of any dietary requirements. For the week commencing 1st June we will be trading as follows:

Wednesday – Lunch only and Thursday – Sunday – Lunch and dinner. 

We will have two sittings per service, and each reservation is allocated 90 minutes enjoying our ‘Cupitt’s Experience’ menu at $80 per person – which will be a generous selection of the best produce from the garden and Fromagerie. We will offer this to guests in various locations across our Estate, including the dining room, covered breezeway and deck. 

Reservations are available via phone or online. All customers are required to fill out a diner information survey to comply with our Covid-19 Management practices. 

Business as Unusual at Cupitt’s Estate 

We will continue to be guided by developments from the NSW Premier regarding other offerings at Cupitt’s. For now, our casual offerings are not available to be enjoyed on-site; however, we  are excited to announce we are also trialling our new Cupitt’s Takeaway Menu available on Friday and Saturday evenings from 5.30pm to 7.30pm. PRE-ORDER HERE

The Tour and Taste Experience and informal wine tasting are also unavailable. From 1st June we can commence seated wine tastings again, these will be bookable and details will be released soon. For the June Long Weekend, we are offering a Cheese and Wine Experience A bookable experience which can be enjoyed by a maximum 10  people.  The Cellar Door will be open for takeaway sales (no wine tasting).

We know everyone is keen to know when Sunday Sessions will resume. We too, have missed that weekly connection to the arts and community. However, while restrictions are capped at 50 people with no mingling or dancing, we cannot resume this institutional part of the Cupitt Experience at this time.   

What else is happening in Mollymook, Milton and Ulladulla?

Most hospitality businesses around or near us are also open in a limited or modified capacity. We’re happy to share their news:

Bannisters Hotels are open for accommodation bookings and in house dining for their guests only. 

Tallwood Eatery – Takeaway Menu available Thursday – Sunday from 5.30pm and Bakery selling sourdough, bagels, and pizza bases. From 1st June Tallwood will reopen for in house dining (set menu) and take away will finish. 

Small Town Milton – Open for Dinner Thursday – Saturday with $75 Prix Fixe Menu and lunch on Friday & Saturday with a la carte menu.

The Ruse – Open Wednesday – Saturday for in house dining, takeaway and home delivery 

Italian Guild – Degustation Menu for in house dining and take away menu Tuesday – Saturday 

Treehouse Cafe – Takeaway and limited dining open from 8am-1.30pm. Pre-order takeaway dinner packs on Monday and Tuesday. 

Milton Hotel – Open Friday and Saturday nights and Sunday lunch $60 set menu 

Most shops and galleries are also opening with limited hours, with careful social distancing policies and other systems. It is lovely to see a little life back in the region.  

 

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Cupitt’s Lawn is back & other updates from the Estate

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Hello from Cupitt’s Estate

We have had a significant shift since the 1 June allowing us to welcome 50 diners in our Restaurant per sitting and 50 guests enjoying our beer, wine and cheese as part of the Cellar Door offering. It felt so good to see some of our loyal customers returning and meet some new guests excited to experience Cupitt’s. 

Thank you to everyone who has joined us since we opened the doors mid-May. Your kind and supportive words and gratitude for the Experience have been heartwarming. 

We are immensely proud of how our team have handled themselves during the last few months. Everyone has been adapting day by day, week by week, in very challenging circumstances, and we are incredibly grateful to them for all they have achieved. 

Cellar Door is Back!

We’re delighted to announce that the Cellar Door once again open for wine tasting appointments. Due to capacity restrictions, we are offering wine appointments mid-week. Things are a little different to how we used to conduct tastings as we will be strictly adhering to all government guidelines, including best hygiene practises and social distancing. The most significant change is that bookings must be seated and we require your contact details. If you’d like to pre-book a wine tasting, please email us. Walk-ins are still very welcome. However, there may be a short wait if there is an appointment booked. 

Couple enjoying a visit to Cupitt’s Winery, Ulladulla

Cheese & Wine Experience  

We’ve been overwhelmed by the number of our fabulous customers who booked our new Cheese & Wine Experience in the last week. It has been very well received. The Experience is a self-guided wine flight and cheese board on the lawn. It allows you to secure a table for 90 minutes as we must continue to restrict visitors to 50 at a time. This Experience can be booked for up to 10 people. If there is no demand, you can stay at your table for longer a Food Menu is also available between 12pm -3.30pm 

Wine and Cheese flights on the lawn

 

Lawn Sessions

We know everyone is keen to return to the lawn for drinks and pizza. We will be offering 90-minute bookings for this on the weekend. To secure a table customers must book the Cheese and Wine Experience. We will also be accepting walk-ins for the casual menu and drinks. However, due to restrictions, we cannot guarantee a table, and there may be a waiting period before you can acquire a table. A food menu is available from the Pizza Bar to dine in or take away from 12pm – 3.30pm. All bookings will have the table for 90 minutes and reservations are dependent on weather.  Check out our FAQ page

Wine & Cheese Experience
Guests enjoying the Cupitt Wine & Cheese Experience

Cupitt’s at Home 

You can now purchase and enjoy the full range of Chef-prepared Meals from the Cellar Door Shop. We have added two new items, our beef Cheek lasagna and a Vegetarian Butternut Squash lasagna. Locals rejoice our meals can be delivered to your door every Friday – Buy online and select local delivery. 

Beef Cheek Lasagna
Beef Cheek Lasagna for Two

Cupitt’s Estate is evolving…

The Restaurant at Cupitt’s Estate is undergoing renovation in the coming months. The renovations include brand new kitchen, bar, toilets and car parking. We are closed for works from Monday 15 June – Friday 19 June. We apologise for the inconvenience. Over the coming months, there will be construction in progress, and we will work hard to minimise and disturbance to your Experience. Please be very cautious of construction areas and follow the signage regarding prohibited and pedestrian areas. 

 

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Cupitt’s Restaurant Renovations Commence

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The Restaurant at Cupitt’s Estate has been operating for over 13 years. The business has grown considerably in this period, but the kitchen and amenities have not. During this time of growth, there have been changes to accessibility codes, environmentally sensitive standards and how visitors experience our venue. We are pleased we can embark on this renovation to provide an enhanced dining experience for our visitors as well as offer our team better facilities and equipment. 

We are pleased to be working with Blue Chip Building Solutions on the construction of the new kitchen, bar and restrooms. Renovation works will commence on 15 June and take place over a four-month period. During this time we will be closed for demolition works on 15-19 June and remain open Wednesday – Sunday for normal trading hours. 

Food and Drink offerings 

Whilst renovations are underway our restaurant dining room will remain open with the menu being prepared in temporary kitchens that have been erected adjacent to the Restaurant. These kitchens contain all the same equipment as our current kitchen, and the current tasting menu will remain. 

We also have a pop-up style Pizza Bar on the lawn, which will operate on weekends. Visitors can enjoy alfresco dining, with outside tables set out on the lawn and table service provided. We do have some covered outdoor tables available in poor weather. 

We do hope you continue to enjoy our venue and assure you that the construction works have been carefully planned to minimise guest disruption. 

Project works

Renovations to the existing Restaurant building includes new amenities, kitchen, bar, pathways, parking and staff facilities. 

Operational Impacts 

Clearly marked signage and temporary fencing will be used around the Restaurant, however we encourage visitors to be alert in this area. On occasions, the main car park will be closed off and alternative parking areas will be delineated. 

Standard construction times will take place between 6.00 am – 6.00 pm Monday to Friday. Saturday works from 7.00 am – 12.00 pm. There are no works scheduled on Sundays. 

Further information

If you have any questions regarding this project, please contact Tom Cupitt 0468356281 or email tom@cupitt.com.au  

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Cupitt’s Estate Collaborates with Van Rensburg Galleries to Enhance Your Dining Experience

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When you dine in our restaurant you’ll be treated to more than just a memorable meal.

We’ve collaborated with Van Rensburg Galleries in Milton to showcase artworks from both local and international artists for you to admire and contemplate while you dine.

Van Rensburg Galleries is a commercial gallery showcasing works by award winning Australian and Internationally collected artists. After representing these artists in New York and Hong Kong for the last 7 years and curating satellite shows in Singapore, Miami, Los Angeles and Paris, they’ve set up another gallery space right here in Milton.

Founder Beulah van Rensburg has especially curated these pieces to compliment the feel of the estate, with three artists and distinct styles on display, there’s bound to be something for you to enjoy.

Sydney based artist Angus Martin relies on fragmented shapes to piece together cohesive forms. With a focus on the psychology behind colours, his work is bound to evoke emotion and pull you in.

Nat Anderson’s art practice is driven by the desire for life long learning and a connection to country. Her work captures the landscape as ancient and timeless, showcasing the expansive skies and ocean horizons of her home around Geelong.

Madrid based photographer Miguel Vallinas triggers questions of identity and what it means to be human. His work lines the wall of our Gallery Room, creating a vast impact that will have you curiously admiring each of his pieces individually and as a collection.

Experience the divine works of all three artists for yourself here at Cupitt’s Estate while you dine in our restaurant, book your table and experience our tasting menu crafted from the Kitchen Garden.

 

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Service NSW Chooses Cupitt’s Estate to Showcase Successful COVID Safe Practices

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We’re thrilled that Service NSW thought of us to showcase how businesses are being COVID safe!

We’re proud to have created an environment where your health and safety is not jeopardised while you enjoy beautiful food & wine, creating memories with your families and friends in these otherwise difficult times.

Hear from Libby Cupitt and watch the video we filmed in collaboration with Service NSW showcasing how our COVID Safe practices come to life here on site at Cupitt’s Estate.

Here’s a quick snapshot of our COVID Safe plan so you can stay informed and dine with confidence.

If you’re unsure about how COVID 19 regulations may affect a pre-existing reservation, please get in touch with our administration team to discuss what options are available for your group dining requests.

Physical Distancing

We are consistently updating our premises to abide by the changing NSW laws around venue capacities and physical distancing.

All guests must be seated and all tables are set up to abide by social distancing regulations.

Hand Sanitisation Stations         

You won’t enter a single room or area here at Cupitt’s Estate without having access to hand sanitiser.

We’re not saying you need to use them all, but you can absolutely move freely throughout our venue with confidence knowing that your personal hygiene is never in jeopardy.

No Self Serve Buffet Style Food

While we all love a buffet or self-service style meal, it’s just not safe to do so in these times. Table service across all areas of the business limits the amount of people walking freely through the venue and keeps cross contamination to a minimum.

Surface Cleaning

All common areas of dining are cleaned frequently with disinfectant, and we encourage all guests to use contact-free payment options to reduce physical handling of cash and credit cards.

Record Keeping

All restaurant diners personal details are kept on record for contact tracing should that be necessary, while casual dining tables are equipped with QR codes for simple and easy registration of your personal info so we can get in touch should we need to.

We appreciate all of our guests for supporting us with their patronage. Thank you for abiding by these regulations and continuing to keep Cupitt’s Estate a safe and enjoyable venue for everyone during this challenging period.

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Our Fiano Wins Gold & More of this year’s Cupitt’s Estate Halliday Highlights

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The results for the 2021 Halliday Wine Companion are being celebrated all over the country, and we’re immensely proud to be sharing some incredible results with you of our own.

We hope you enjoy reading these results and reviews, and perhaps are compelled to open a bottle of your own favourite Cupitt’s Estate wine to enjoy in celebration with us.

We’re thrilled to announce that our 2019 Fiano has been awarded a Gold (95) Halliday Rating!

This full-bodied wine has structure and character and tastes of tropical fruit, crystallised citrus, honey and spice with a very appealing long lingering finish.

Halliday Judge’s admirations include “Intelligently picked fully ripe, rather than on acidity. All the better for it. Poached apricot and vanilla pod notes are bound by a twine of herb from thyme to fennel, with a quilt of gentle phenolics folded across a skein of maritime acidity. Rich, texturally compelling and very fresh. An excellent Fiano.”

Our 2019 Fiano is selling fast and we have limited stock available so shop fast if you’re wanting to enjoy a bottle of this Gold-winning drop!

Our sold-out Provenance Chardonnay wears a Silver (94) rating complemented with these generous tasting notes from James Halliday’s Tasting Panel.

“A refined Chardonnay, boasting fidelity to the estate’s culture of flavour while melding it to finer boned acidity and mineral crunch: generous stone fruit scents, creamed cashew, nougat and toasted hazelnut. Powerful, yet fresh enough and effortless. The acidity dutiful.”

This year we celebrate a large string of Silver awards after receiving a total of 8 this year across different varieties and regions. We’re excited to share with you some highlights from the Halliday judges tasting notes –

The Pointer Tumbarumba Chardonnay 2018 | Silver 93 Rating

“Whole-bunches were wild-fermented after pressing to classy French barrique where further maturation took place. I like this. Bolshy, without the citric and flinty notes reminiscent of the contemporary chardonnay template. Truffled. Earthy and grounded. Terracotta scents. Oatmeal and curd. Peach and apricot. This is well nourished by the wood and lees handling, pushing the envelope toward fully flared. Tucking it in. Just. In the name of flavour!”

Nebbiolo 2018 | Silver 91 Rating

“… This is an honest representation of a great grape variety. Light ruby. Orange rind, wood smoke, bing cherry and forest floor notes all wind their way around a spindle of gentle, but palpable, tannins. Just enough to rein it all in.”

Carolyn’s Hilltops Cabernet 2017 | Silver 92 Rating

“… This is a highly savoury and eminently drinkable coolish climatic expression of cab: mint, dried herb, currant red and black, shimmied across the palate by a thread of tapenade-tannins, gentle and just fresh enough.”

The Pointer Tumbarumba Pinot Noir 2018 | Silver 91 Rating

“A rusty light ruby hue. Root beer, fecund strawberry, truffle and wet autumnal leaves with a core of sweetness, belying its light weight feel. This is a pinot for the here and now. Immediate gratification.”

Hilltops Tempranillo 2019 | Silver 92 Rating

“The extraction gentle and with that, the tannin regime apt. Dark cherry, damson plum and pulpy mocha tannins, gentle enough to encourage vigorous drinking; palpable enough to confer a winning savouriness.”

Orange Pinot Gris 2019 | Silver 91 Rating

“While this winery is tucked behind the charming South Coast town of Milton, the fruit is sourced inter-regionally from the South Coast, the Alpine foothills of Tumbarumba, Canberra-ish and further afield in Orange, as with this gris. Baking spice, apple pie and Asian pear define the flavour spectrum. The texture is nicely phenolic”

Alphonse Sauvignon 2019 | Silver 91 Rating

“This strives for the light over the dark. Aspirational in the best sense: nettle, asparagus, greengage, lemon zest and most things herbal over tropical. OK, a whiff of guava. Oak, a textural adjunct. All the better for it. This should cuvee should be very good in the future. Texture, the calling card.”

Don’t forget you can shop all of our available wines online here – or come and visit our Cellar Door (Wed-Sun 11am – 5pm)

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Corn & Zucchini Fritters Recipe

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This week’s Tasting Menu featured beautiful corn & zucchini fritters with chermoula labneh. If you can’t make it in to try our Tasting Menu for yourself, why not whip up these easy corn & zucchini fritters for yourself!

Perfect to serve with whatever you’ve got in the cupboard, fresh avocados, tomato, poached eggs, sweet chilli sauce, coriander – whatever your heart desires!

Ingredients

1 Large Zucchini

Half a Can Corn Kernels

1 Egg

70 grams Chickpea flour

0.5 tsp fine table Salt

1 tsp Lemon Zest

0.5 tsp Salt & Pepper

1 tblsp Canola Oil

80 mL Full cream milk

Method

  1. Grate the Zucchini and salt with the fine salt
  2. Leave to sit for 5 mins to draw out moisture. Pat out excess water from the zucchini using paper towel.
  3. While zucchini is salting make a batter with the milk, chickpea flour and eggs.
  4. Zest the lemon and add to the batter.
  5. Add the squeezed out zucchini and the drained corn kernels.
  6. Adjust seasoning with salt & pepper
  7. Heat oil in a non stick pan. Add spoonfuls of mix into the hot oil in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.

Our Tasting Menu is reinvented each week based on the fresh produce we harvest from our own Kitchen Garden.

Book your table in the restaurant to experience a journey of Cupitt’s Estate on your plate for yourself!

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How To Grow Your Own Potatoes

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There’s no greater feeling than eating something you’ve grown yourself – and there arguably isn’t a more versatile or well-loved vegetable on the planet than potatoes!

Are your potatoes sprouting little green ‘eyes’ (the ones that almost look like roots?) Well, have we got great news for you! Those little cute green shoots are the start of new potatoes, all you have to do is pop them in the earth and show them a bit of TLC and in a few months your potatoes will multiply.

This week at Cupitt’s Estate we planted a bunch of Spuntas, they’ll be ready to harvest in a few months to create something delicious on our Tasting Menu.

Here are our Head Gardener Adrian’s tips on how to grow your own potatoes – the process is so easy – why not give it a go yourself?!

What You Need To Know

The green shoots (referred to as ‘eyes’) on your potatoes is what will grow as new potatoes once planted

The more eyes on your potato, the more new potatoes will grow – Getting rid of any small eyes will allow for the bigger ones to grow larger

Use well drained, healthy soil

Plant 20cm below the ground then mound up 10cm as the green shoots grow

Soak potatoes with water when first planted, start watering when green leaves emerge. Keep a consistent regime.

Feed well with compost and blood & bone

We find that with the variety we plant (Spuntas), along with our climate we usually see green shoots sprouting after about a month.

It generally takes 3-4 months before harvesting. For large potatoes harvest when leaves and shoots are dead. For small potatoes harvest after flowering

Harvest & eat your potatoes!

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Reconnect with Nature this Weekend – Try one of these Coastal Bushwalks!

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With Pigeon House Mountain closed after the bushfires, we’re all feeling the temporary loss of one of our favourite hikes. We’ve also been on the receiving end of some big storms lately – it almost feels like we’ve been cooped up inside for weeks!

With so many locals and visitors keen to make the most of the beautiful weather forecast for this weekend, we thought we’d share a list of other incredible hikes and walks available in our region.

There are many recommendations that suit any time schedule, ability or age – we hope you’re feeling inspired to get outside and enjoy the beauty of our landscape. We’ll see you out there!

Murramarang Aboriginal Area

All walks are currently open in this beautiful area. This walking track is a 2.2km loop track that passes middens and other sites of great Aboriginal cultural and historic significance. Parking is available at Sand Mines carpark, a short walk from the beginning of the walk.

This is one of the Cupitt’s Estate team’s local favourites!

Pretty Beach to Snake Bay Walking Track

You can start this walk from the Merry Beach car park area, around the snapper point headland walking track, but you can only go as far as singing stones beach and back, a small little beach that is essentially the middle point between pretty beach and snake bay.

You can also start the walk from the Pretty Beach car parking area. There is a small parking fee you will need to pay in the parking area, so please be sure to advise visitors to take cash to pay for the parking fee. The walking track is an adventurous coastal day walk along rock platforms, isolated beaches and through coastal forest. It can only be walked at low tide and in calm weather. Check the tide, swell, or wave size, and weather conditions before you set out,  as surf conditions can change quickly.

South Pacific Heathland Reserve

The South Pacific Heathland Reserve is a 14-hectare flora and fauna reserve on the headland between Rennies Beach and Racecourse Beach at the southern end of Ulladulla. It is a special place because of its rich community of rare plants, animals, and birds, including the glossy black cockatoo, and spectacular coastal views. Spot whales from the viewing platforms during their migration season.

Mollymook to Narrawallee Inlet Entrance and return

Heading down along bannister head road, there will be a few small parking bays to the right-hand side of the road overlooking Narrawallee beach. Park your car in one of these areas and stay on the right-hand side of the road. The track will be a short walk down from the parking areas on bannister head road to a track marked down onto the southern end of Narrawallee beach through the nature reserve. If you would like to make it a longer walk, you can follow Narrawallee Beach all the way to the northern end inlet entrance located just off the north end of Narrawallee beach. You can return vis the beach or on the road. Allow up to 1.5-2 hours for the whole walk.

There are so many other amazing walks to do in the Shoalhaven Region – we just can’t fit them all! To explore all of these you can check out the Shoalhaven Tourism’s ‘Play’ section of their website.

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Gav’s 3 Top Tips for Veggie Patch Planning

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Spring has arrived and it’s the perfect time to put those veggie patch dreams into actions.

We caught up with Gardener Gav to chat about what you need to know when planning your veggie patch this spring to get the most out of your hard work and have you cooking what you grow in no time!

Plant Your Favourite Veggies

If you don’t want to eat what you’ve planted, you’ll end up with produce that goes to waste or you don’t enjoy!

The number 1 rule to consider when planning what to plant is grow what you enjoy eating.

2 of Each is Enough

Same general rule of thumb as above, if you plant too many – you’ll end up with wastage of your hard earned fresh produce.

Gav suggests planting 2 of each plant you want to grow, if you find that’s not enough in future then go ahead and plant more but to start off with – 2 is enough!

Know Your Pests

Consider what pests are prone to attack your veggies – do your research and prepare to protect them before they become a threat.

For instance, if you know the local wildlife is going to enjoy your tomatoes, have some netting set up to protect them in advance.

Just some simple googling will go a long way in protecting your patch in the long term!

 

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