Pipit Restaurant
Highlights
- Creative wood-fired dishes using local, sustainable ingredients
- Open kitchen offers a unique, interactive dining experience
- Award-winning regional fine dining with 2 Hats recognition
Overview
Pipit is an award-winning fine dining restaurant located in Pottsville 30 minutes between Gold Coast and Byron Bay. Lead by chef Ben Devlin and wife Yen Trinh, Pipit is a creative showcases of the flavours, seasons, landscapes, and producers of the Northern Rivers and Tweed Coast.
Pipit offers both set menus and a la carte menus at selected times.
Since opening in 2019, Pipit's excellence has been noted with 2 Hats and Regional Restaurant of the Year NSW (SMH Good Food Guide), global Best Chef List, Top 25 NSW Gourmet Traveler, Tweed Sustainability Award, NSW Tourism Awards and more.
Enjoy the unique open kitchen. Menus shift with the seasons and are cooked over wood fire in Pipit's open kitchen, giving guests an intimate view into the craft, teamwork, and creativity behind each dish. Connect more with our friendly team.
Experience immersive Gyotaku Art & Dining: Pipit stands apart in integrating Gyotaku, a traditional Japanese method of fish printing. Chef Ben Devlin uses the technique to honour local seafood on seasonal menus and shares it as prints, art classes, and art & dining experiences found nowhere else in Australia.
Accessibility
Actively welcomes people with access needs.
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.
Have accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request)
Have an accessible public toilet which is unlocked
Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)
Have step free access to restaurant, lounge and bar
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
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)