Cupitts Winery, Brewery & Kitchen

58 Washbur ton Road, Ulladulla

Winery, brewery and restaurant in Ulladulla

The NSW South Coast may attract visitors for its coastal beauty, but Cupitt’s is a culinary destination of its own. Encompassing a winery, microbrewery, fromagerie, restaurant and accommodation, it is a mecca for good quality produce, made by a family that loves nothing more than creating incredible ingredients.

The family forward business began with Rosie and Griff Cupitt, who went out on a limb in 2003 and bought the 193-acre property with the intention of farming cattle. While this dream did become a reality, Cupitt’s has grown into something much more exciting. Combining Rosie’s training in horticulture and viticulture with Griff’s agricultural knowledge and their love of food and wine, the pair planted the vines that would become Cupitt’s Winery.

Today, the property offers a complete experience for visitors. The Cellar Door, built in a 19th-century stone creamery, hosts winery tours and tastings of the range of award-winning wines. Rosie has passed the winemaking baton to her sons, Wally and Tom who have built on their experience from seasons in France, producing character-filled complex wines using minimal intervention. However, wine isn’t the only drink made on site. Wally and Tom have also established Cupitt Craft Brewers on the property – a 300-litre microbrewery producing unpasteurised, unfiltered and preservative-free beers.

With the boys handling drinks, Rosie decided to create the perfect accompaniment: cheese. A cheesemaking facility was built, and the team now produces artisanal styles from local goat’s milk and cow’s milk. Once you’ve had a snack and aperitif, you’ll be ready for a meal, and Cupitt’s Kitchen will satisfy in spectacular fashion. Rosie is the leader of Slow Food Shoalhaven, and the restaurant reflects her approach to seasonal, local food. Vegetables and herbs from the winery’s kitchen garden and the property’s Black Angus beef are all highlights of the restaurant’s meals.

Sharing the load in the restaurant is Head Chef, Russell Chinn. Together, Rosie and Russell have created an outstanding menu inspired by French and English regional cuisine. Russell’s resumé includes stints in London with Gary Rhodes at The Greenhouse, Philip Britten at the Capital Hotel and Michel Roux at The Waterside Inn in Bray – his expertise and finesse lend a fine-dining edge to the produce.

Russell’s food, in his words, is ‘elegantly rustic’. Dishes are refined and filled with only the best local, seasonal produce that he is able to get his hands on. Mains shaped by local meats such as Jack’s Creek Beef or seafood like locally sourced Snapper fill the tables at Cupitt’s and are paired perfectly with salads.

Rosie and Russell may take their food and wine seriously, but the atmosphere remains relaxed, making Cupitt’s a popular venue for wood-fired pizzas and some live music on Sundays and also other functions such as weddings and family get-togethers.

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