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!

0408 322 004

Our Menu

Breads

Oven baked bread with confit garlic butter, oregano and sea salt flakes
(v, gfo, dfo)
For two: 12 For four: 20

Mixed herb ciabatta, souvlaki and focaccia style breads with a trio of spreads: Labneh (strained Greek yoghurt) topped with Zataar (thyme, oregano and sumac) Remesco (roast capsicum and almond)
Tomato and passionfruit chutney
(v, gfo, dfo)
25

Entreé

Please note: All starters cannot be substituted for main size meals, designed
for starter size only

The Cottage prawn cocktail, avocado mousse and Rose Marie sauce topped with Salsa Vieage*
*(fine diced tomato salsa, lemon, basil and Glen Olives, Glen Innes ‘Leccino’ olive oil)
(gf, df)
23

Confit duck salad, roasted beetroot and pumpkin, fried chickpeas and feta served with a plum glaze
(gf, dfo)
24

New England lamb, potato, rosemary and garlic fritters served with citrus aioli,
and a Guyra cherry tomato, grilled halloumi and blueberry garnish salad
(gf, dfo)
24

Locally sourced Deano’s Black Mountain woodsmoked trout filo pastry tartlets
filled with lemon and dill creme fraiche topped with fried capers
24

Italian hand crafted polenta bites, topped with parmesan cheese, toasted pine nuts and local cherry tomato salsa; drizzled with Glen Olives, Glen Innes ‘Leccino’ olive oil
(vegetarian, gf)
23

Mediterranean eggplant dumplings served on Remesco* sauce topped with
crispy chickpeas
*(roast capsicum and almond)
(vegan, vegetarian, gf)
23

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

Chargrilled chicken breast topped with Mediterranean yoghurt herbed sauce and Dukkah, (contains nuts) served with crumbed Brie bites, steamed seasonal vegetables and a creamy bacon and shallot dauphinoise potato bake
(gfo, nfo)
46

Mixed leaf salad; warm New England pulled beef brisket, Guyra cherry tomatoes, roasted pumpkin, chargrilled capsicum, chat potatoes, garlic butter croutons and local Black Mountain ‘Vinegar Works’ raspberry vinaigrette
(gfo, df)
44

Oven baked Pork sirloin steak 250 gram set on roasted Greek lemon potatoes, a bacon vegetable wrapped bundle topped with an apricot and thyme sauce
(gf, df)
45

Greek Moussaka layered roasted eggplant, zucchini and potato slices in a tomato, capsicum and herb sauce topped with pumpkin and cauliflower mash and a cucumber ribbon garden salad
(vegan, vegetarian, gf)
44

Pan seared Huon Tasmanian salmon fillet topped with garlic prawns set on chat potatoes served with a medley of steamed vegetables and citrus sumac aioli
(gf, dfo)
45

New England chargrilled 250 gram scotch fillet topped with crispy Haloumi and Mediterranean herbed garlic butter accompanied with hand made polenta parmesan chips and broccoli florets
(gf)
52

TheCottage