Located in Pottsville, a coastal town half an hour each way from the Gold Coast and Byron Bay, Pipit is yet another example of how regional Australia is turning culinary heads across the country. Chef Ben Devlin (ex-Paper Daisy) has a passionate commitment to local produce, sourcing a wide range of regional seafood and hinterland ingredients.
The contemporary interior is fitted out with tall, counter-style tables that look out either to the main street or to the kitchen. The drinks list nods to some of Australia’s best new talent, accompanied by some well-informed and obscure selections from abroad.
With a unique desire to populate a menu ‘without hooves’, Chef Devlin’s dishes are fresh, diverse and well worth the trip. A fluffy purple cornbread comes served with spicy ‘nduja and tangy albacore, while the fig leaf cooked celeriac is an earthy yet delicate dish. Grouper fillet – the tender flesh offset by perfectly crisp skin – comes served with scorched leaves. For great way to finish your meal, the spent beer grain parfait is far more refreshing than its name would suggest!