CUPITT'S ESTATE PODS
Luxury Vineyard AccommodationCUPITT’S ESTATE PODS
Luxury Vineyard Accommodation
FEATURES
There are 10 pods available: Standard king (no outdoor bath); King with outdoor bath; and King Accessible.
Also included:
An in-room breakfast hamper (replenished daily)
Complimentary beverages on arrival
Hand-made local Artisan chocolates on arrival
A complimentary Guided Wine Tasting with Cellar Door experts
A Sofa bed is available on request for an additional charge; an in-room minibar is available for added convenience & enjoyment.
The free-standing one-bedroom King Accessible Pod is the most spacious accommodation offering and is certified accessible. The Accessible Pod, tastefully designed to accommodate wheelchair access, features a King bed, a balcony, a bathroom, a kitchenette, and living and dining space. Feel at home with high ceilings and elegant, thoughtful furnishings throughout.
Please note, this King Accessible Pod does not have an outdoor bathtub.
ACTIVITIES
Ulladulla has been an important fishing port since 1859. Enjoy fresh seafood from local restaurants and fish shops by the harbour, home to the monthly Ulladulla Wharf Markets. Watersports such as fishing, swimming, stand-up paddleboarding and surfing are big drawcards. There’s also a number of reef dive sites around the area.
Visit South Pacific Heathland Reserve to spot whales migrating along the NSW South Coast. A scenic drive west is Pigeon House Mountain Didthul walking track in Morton National Park, which offers panoramic views of the area. A short drive south is Pot Holes walking track in Meroo National Park.
Another top walking track is the Coomee Nulunga Cultural Trail, which begins near Warden Head Lighthouse and winds its way to Rennies Beach, a southeast-facing surfing spot. Join a local Aboriginal guide for a tour of the trail. You can also immerse yourself in indigenous culture with Nura Gunyu.
ENVIRONMENT
From the Owners:
“At Cupitt’s Estate, our aim is to run a sustainable business and to make a lasting impact on our community with minimal impact on our environment. We aspire to lead, educate, create awareness and influence others about the practice of environmental and food sustainability. Our founder Rosie Cupitt is the leader of Slow Food South Coast and is actively involved with this sustainability group on a local and global level, ensuring that our business is on the forefront of change of practice and distribution of knowledge.
Our Sustainability Story is always evolving as we strive to be and do better. Although we’re always looking ahead, here are some of the ways we are practicing sustainability now.
We Grow Our Own Food
Our Farm Manager, Adrian, maintains the ecosystem of our kitchen garden. Sustainability is a value that underpins everything we do, and Adrian is one of our biggest advocates consistently moving us forward in this space. Our garden is immensely diverse. Offering this level of diversity hasn’t been an easy feat, with organic pest control and soil management strategies changing rapidly compared to a commercial farm, it’s important that the species of veggies and fruits we plant can work cohesively together both in-season and across seasons.
Our chefs work in collaboration with Adrian to strategise how to bring you the best possible seasonal menus with the most nutrient dense, delicious produce that hold little to no carbon foot print. If we can’t grow it, our chefs source as much of our produce as close as possible to the restaurant, minimising the distance that it must be transported.
“How food is grown and where it comes from links directly to the sustainability and climate issues we are collectively facing” Adrian explains. The world’s food system is responsible for almost a quarter of the greenhouse gases that are warming our planet each year. Between growing & harvesting the plants and animals needed to grow our food, plus the transport & packaging it takes to distribute it, there has never been a more important time to change the way we consume, purchase & grow food.
Sustainable Food Waste Management:
Blessed with a range of organic waste material our aim has been to formalise an Organics Recycling Program at Cupitt’s Estate, capturing 100% of generated waste to be converted into HUMUS, aka bloody good soil.
Like any business, we produce waste with most of our offerings, it’s just the nature of being producers. What we do differently however, is make our waste work for us & our community.
Beer grain used in the brewing process is used to feed our cattle. Whey from our fromagerie (cheese making facility) is donated to local Martins Ridge farm to feed their pig livestock. We use our old wine barrels to smoke cheese & meats for our kitchen. All of our food scraps from the kitchen, & winery are transformed through 3 main humus (or soil) creating systems.
1: WORMS: We have 5 commercial size worm farms creating nutrient dense, biologically inoculated worm castings that go into each new planting.
2: FEATHERED FRIENDS: Our Chickens and Ducks are fed food scraps and beer grain converting them into manures.
3: COMPOST: We have 1 large scale system + 2 smaller composting bay systems.
Practicing sustainability with food is one of the easiest ways you can make immediate changes to reduce your carbon footprint at home. We hope you feel inspired to look at how you can practice food sustainability at home, if you’re looking to be inspired & follow our sustainability story, subscribe to our newsletter here.
Your Waste, Our Water
Perhaps the most exciting recent development for us in the sustainability space is the construction of our on-site water treatment plant, where we transform industrial waste from our production facilities, and domestic waste from our visitors & guests and turn it into water that is reused to nourish our land and start the growing process all over again.
If you’re interested in staying up to date with our Sustainability Story, or want to receive tips from our experts on how you can make changes yourself at home, subscribe to our newsletter here.
Cupitt’s won Excellence in Sustainability in the 2018 Shoalhaven Business Awards.
“
What we love…
Embodying a farm to table philosophy and inspired by family, community, and the beauty & resourcefulness of the land, Cupitt’s Estate is a living testament to how sustainable, homegrown and locally sourced produce define exceptional dining and foster experiences that create real connection with each other and the environment.
Tell me more
Located on the NSW South Coast, tucked between stunning mountain ranges and some of Australia’s best beaches – Cupitt’s Estate is proudly family owned and operated by the Cupitt family; Rosie, Griff, Tom, Libby & Wally.
Get the Facts
Where is it? Ulladulla, South Coast NSW
What? Vineyard Estate Accommodation
Style of Accommodation? Ten self contained one bedroom pods with on site restaurant
Who? Perfect for couples and small groups (in separate pods)
Accessible? Yes – certified accessible pod available
Minimum Night Stay? Yes – two nights
Rates?
Sounding Good? Read on…
Overlooking the eucalypt tree line, perched atop the rolling green hills of the Estate, the Luxury Pods are a uniquely stunning experience.
There are two different types of Pods, the King Pods and also the King Bath Pod which feature a freestanding bathtub on the deck.
The One-Bedroom Luxury Pods are perfect for 2 Adults. A sofa bed can be arranged for additional guests if required.
The pods are located withing the Cupitt’s Estate Vineyard. With expansive spectacular views of rolling green hills and vineyards, the Estate is an award-winning boutique winery, craft brewery and artisan fromagerie with restaurant and casual dining.
Cupitt’s Estate also hosts Live Music at the weekly Sunday Sessions and has done so for over 10 years. Visitors can also join for Live Music every Friday from 4pm for Happy Hour!
The award-winning restaurant near Milton and Mollymook on the NSW South Coast follows a farm-to-table philosophy.
Enjoy a casual Alfresco Menu outdoors or on the deck overlooking incredible views, or dine on the farm-to-table Restaurant Menu in the Dining Room.
Hosts: Rosie, Griff, Libby, Tom and Wal Cupitt
Address: 58 Washburton Road, Ulladulla NSW 2539
PRICE RATE POLICY
Every enquiry and booking through GREEN GETAWAYS AUSTRALIA shows your support for the fabulous environmental initiatives undertaken by this property. That’s SO good to know!
FEATURES
- Complimentary wi-fi internet
- wide-screen LCD ‘smart’ television
- iPod/iPhone & Android phone
- ceiling fans and heaters, underfloor heating in the ensuite bathrooms
wall-to-wall, pure wool Belgian-weave carpet - Italian-made pure cotton bed linens, Australian-made 100% merino wool blankets, down comforters and electric blankets (seasonal)
- down-filled pillows (hypo-allergenic, synthetic-filled available on request)
- large, thick and soft bath towels and heated towel rails
- a selection of toiletries by Molton Brown
- iron, ironing board and hairdryer (available from the Butler’s Pantry)
- In the Butler’s Pantry you’ll find coffee and tea making facilities, soft drinks and mixers, as well as a freshly home baked traditional fruitcake – feel free to make yourself a cuppa or pour a long, cold one to enjoy in your room, in the Library, Garden Room or on the Verandah. A bar fridge is also available for guest use.
Please note all rooms in the house are non-smoking (smoking is however permitted in the parking courtyard).
ACTIVITIES
Ulladulla has been an important fishing port since 1859. Enjoy fresh seafood from local restaurants and fish shops by the harbour, home to the monthly Ulladulla Wharf Markets. Watersports such as fishing, swimming, stand-up paddleboarding and surfing are big drawcards. There’s also a number of reef dive sites around the area.
Visit South Pacific Heathland Reserve to spot whales migrating along the NSW South Coast. A scenic drive west is Pigeon House Mountain Didthul walking track in Morton National Park, which offers panoramic views of the area. A short drive south is Pot Holes walking track in Meroo National Park.
Another top walking track is the Coomee Nulunga Cultural Trail, which begins near Warden Head Lighthouse and winds its way to Rennies Beach, a southeast-facing surfing spot. Join a local Aboriginal guide for a tour of the trail. You can also immerse yourself in indigenous culture with Nura Gunyu.
ENVIRONMENT
From the Owners:
“At Cupitt’s Estate, our aim is to run a sustainable business and to make a lasting impact on our community with minimal impact on our environment. We aspire to lead, educate, create awareness and influence others about the practice of environmental and food sustainability.
Our founder Rosie Cupitt is the leader of Slow Food South Coast and is actively involved with this sustainability group on a local and global level, ensuring that our business is on the forefront of change of practice and distribution of knowledge.
Our Sustainability Story is always evolving as we strive to be and do better. Although we’re always looking ahead, here are some of the ways we are practicing sustainability now.
We Grow Our Own Food
Our Farm Manager, Adrian, maintains the ecosystem of our kitchen garden. Sustainability is a value that underpins everything we do, and Adrian is one of our biggest advocates consistently moving us forward in this space. Our garden is immensely diverse. Offering this level of diversity hasn’t been an easy feat, with organic pest control and soil management strategies changing rapidly compared to a commercial farm, it’s important that the species of veggies and fruits we plant can work cohesively together both in-season and across seasons.
Our chefs work in collaboration with Adrian to strategise how to bring you the best possible seasonal menus with the most nutrient dense, delicious produce that hold little to no carbon foot print. If we can’t grow it, our chefs source as much of our produce as close as possible to the restaurant, minimising the distance that it must be transported.
“How food is grown and where it comes from links directly to the sustainability and climate issues we are collectively facing” Adrian explains. The world’s food system is responsible for almost a quarter of the greenhouse gases that are warming our planet each year. Between growing & harvesting the plants and animals needed to grow our food, plus the transport & packaging it takes to distribute it, there has never been a more important time to change the way we consume, purchase & grow food.
Sustainable Food Waste Management
Blessed with a range of organic waste material our aim has been to formalise an Organics Recycling Program at Cupitt’s Estate, capturing 100% of generated waste to be converted into HUMUS, aka bloody good soil.
Like any business, we produce waste with most of our offerings, it’s just the nature of being producers. What we do differently however, is make our waste work for us & our community.
Beer grain used in the brewing process is used to feed our cattle. Whey from our fromagerie (cheese making facility) is donated to local Martins Ridge farm to feed their pig livestock. We use our old wine barrels to smoke cheese & meats for our kitchen. All of our food scraps from the kitchen, & winery are transformed through 3 main humus (or soil) creating systems.
1: WORMS: We have 5 commercial size worm farms creating nutrient dense, biologically inoculated worm castings that go into each new planting.
2: FEATHERED FRIENDS: Our Chickens and Ducks are fed food scraps and beer grain converting them into manures.
3: COMPOST: We have 1 large scale system + 2 smaller composting bay systems.
Practicing sustainability with food is one of the easiest ways you can make immediate changes to reduce your carbon footprint at home. We hope you feel inspired to look at how you can practice food sustainability at home, if you’re looking to be inspired & follow our sustainability story, subscribe to our newsletter here.
Your Waste, Our Water
Perhaps the most exciting recent development for us in the sustainability space is the construction of our on-site water treatment plant, where we transform industrial waste from our production facilities, and domestic waste from our visitors & guests and turn it into water that is reused to nourish our land and start the growing process all over again.
If you’re interested in staying up to date with our Sustainability Story, or want to receive tips from our experts on how you can make changes yourself at home, subscribe to our newsletter here.
Cupitt’s won Excellence in Sustainability in the 2018 Shoalhaven Business Awards.
“
