The
Cottage
The New England’s
Premier Location
The Cottage is located in one of Armidale’s historic homes.
This fully restored home dates back to 1866 and maintains it’s original features. From the 1st of March, 2022, the building has been home to The Cottage - Restaurant and Bar. Armidale’s premier dining location.
We cater to a wide variety of guests from interstate to locals. Our mission is to provide a combination of fusion food and local produce, coupled with stellar customer service.
Our menu aims at catering to all diets by providing elegant meals with vegetarian, vegan and gluten free options available. You can view our menu below and contact us to book your table now.
Thank you for your interest in dining at The Cottage, our cozy restaurant and bar. We kindly request that all phone calls for reservations be made prior to 6pm. However, you're welcome to text us at any time to book your table. We look forward to serving you!
Contact us on Facebook from the link above or text/call
0408 322 004
Our Menu
Breads
House made baked bread with confit garlic butter, oregano and sea salt flakes
(v, gfo, dfo)
For two: 10 For four: 18
Bruschetta topped with Shirazi (local cherry tomato fine diced salsa) and crumbled feta
(v, gfo, dfo)
For two: 14 For four: 22
AHouse made herb ciabatta bread with a trio of spreads:
Roast capsicum and cream cheese / beetroot and walnut hummus / artichoke and spinach
(v, gfo, dfo)
22
Light Starters 12.9 each
Served with Melba toast Gluten free toast on request
Mixed olives (v, gf, df) Herbed feta (v, gf) Marinated cheddar (v, gf) Pickled onions (v, gf, df) Spanish salami Porchetta
Starters
Please note: All starters cannot be substituted for main size meals, designed for starter size only
Mediterranean garlic butter prawns served in a hot sizzle dish with side of ciabatta bread
(gfo)
22.5
Crumbed pasta parcels filled with basil, pine nuts and parmesan cheese served on an Italian Napoli sauce
(v)
19.9
Pan fried, hand-scored calamari marinated in lemon and sumac served with a cherry tomato, cucumber, feta and warm sweet potato salad
(gf, df)
22.5
Oven baked sea scallops with sauce vierge (olive oil, lemon juice and basil) accompanied with local cherry tomato fine diced salsa, salad garnish and slice of garlic bread
(gf, df)
21.9
Tuscan style roasted pork belly bites with house made confit onion and cranberry chutney
(gf, df)
22.5
Due to availability and demand some products may change without notice
Please inform the service team of any dietary / allergy / special requests
so guest requirements are accommodated
Due to availability and demand some products may change without notice Please inform the service team of any dietary / allergy / special requests so guest requirements are accommodated
Mains
Pan-seared duck breast served with a poached pear coated in almonds with
baby spinach, bacon and cabbage mash finished with a cherry port glaze
(gf, dfo)
42
New England pulled lamb shoulder Mediterranean salad with roasted beetroot, sweet potato, fried chickpeas, spinach and feta drizzled with a house vinaigrette
(gf, dfo)
39.5
Gnocchi Romaine: crispy polenta cakes served with roast garlic field mushroom, halloumi cheese, tomato Sugo sauce (honey, thyme and cumin) finished with an aged balsamic reduction
(gf, v)
38.5
Button mushroom and lentil ragu filled roasted capsicum set on potatas bravas accompanied with a fresh Tuscan salad and house made dressing
(gf, vegan)
37.9
Greek lemon, garlic and chilli (mild) prawn linguine pasta sautéed in olive oil finished with fresh baby spinach, local cherry tomatoes and parmesan cheese
(dfo)
39.5
Chargrilled chicken breast marinated in lemon, garlic and thyme served with a bacon Rosé sauce (creamy tomato and red wine) topped with a roasted field mushroom, on potatas lemonadas (roasted Greek lemon potatoes) and steamed broccolini
(gf)
42.9
New England chargrilled 250 gram scotch fillet topped with lemon and herb battered scallops, Mediterranean butter potatoes, seasonal vegetables and The Cottage Monaco sauce
(gf)
47.9
