Cupitt's Dining Room
Highlights
- Fresh, seasonal dishes crafted from local and garden-grown ingredients
- Warm, cosy atmosphere with a fireplace for a relaxed dining experience
- Flexible menu with individually priced items to suit your personal taste
Overview
Cupitt's Dining Room is a South Coast winery restaurant located in Ulladulla, in the Shoalhaven region of NSW.
Led by Executive Chef Ryan Smith, the menu is seasonal and produce driven, celebrating ingredients from the on-site kitchen garden and local growers across the South Coast. Each dish is designed to pair with their estate made wines and small batch beers, offering a true food and wine experience in one location.
Set on a working winery estate just minutes from Mollymook and Milton, the Dining Room offers views across rolling green hills and grazing cattle. In winter, guests settle in by the fireplace. In warmer months, long lunches stretch into the afternoon with a relaxed coastal feel.
The menu is individually priced, allowing guests to choose their own pace, from a shared entrée and glass of wine to a full three course lunch. It is ideal for couples, groups and visitors exploring the Shoalhaven food and wine region.
If your preferred reservation time is unavailable, guests are welcome to join the waitlist or enjoy a more casual experience in their Wine Garden.
Accessibility
Access and Inclusion Statement
Actively welcomes people with access needs.
Adhere to The Food Authority requirements for allergy management in food preparation
Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
Ask all visitors if there are any specific needs to be met
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
Caters for people with high support needs who travel with a support person
Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
Have a wheelchair accessible toilet / shower and change room
Have accessible seating areas in theatrette
Have an accessible public toilet which is unlocked
Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator
Have step free access to restaurant, lounge and bar
Have step free access to the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Have wheelchair accessible picnic tables (picnic tables require 720mm knee clearance and 800mm maximum height)
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Provide linen that is chemical and fragrance free (if requested)
Provide toiletries which are chemical and fragrance free (if requested)
Train your staff in communicating with people with learning or behavioural challenges
Train your staff to respond to allergic reactions
Use Plain English / easy read signage and information (includes menus and emergency information)
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)