Artful Dining

Words Melinda Burton | Photos Supplied

Just a stone’s throw from the vibrancy of the Gold Coast and the laid-back vibes of Byron Bay, this award-winning restaurant is a culinary gem in Pottsville.

Here, guests can relax in the dining room or nab a coveted seat at the kitchen counter, while the restaurant’s dedication to sustainability mirrors the meticulous craftsmanship of fine art.

Since its inception, Pipit Restaurant has carved out a niche for itself as a destination for exquisite dining experiences, rooted in a deep appreciation for local produce, sustainability, and creative flair.

At the helm of the gastronomic journey is owner and Chef Ben Devlin, a food maestro with a passion for showcasing the best of the Northern Rivers’ bounty, who, along with his wife Yen Trinh, saw their long-time dream to open their own place come to fruition in 2019.

With an impressive culinary pedigree, including stints at renowned establishments like Esquire in Brisbane and Noma in Copenhagen, Ben’s vision for Pipit was clear from the outset: to offer a dining experience that transcends mere sustenance, transporting guests on a journey of flavours and textures unique to the region.

Interior photo of Chefs at work in the kitchen at Pipit Restaurant

Our menu reflects our commitment to minimising food waste and maximising flavour, through innovative techniques.

Photo of food platter at Pipit Restaurant

“We’re all about creative cooking that highlights local produce and sustainable seafood,” says Ben.

“Our menu reflects our commitment to minimising food waste and maximising flavour, through innovative techniques. This includes integrating seafood in diverse and creative ways, to embrace a ‘closed loop’ approach, ensuring every part of the fish serves a purpose before and after it graces our plates.”

Pipit has elevated sustainability to an art form, extending the restaurant’s love of seafood through creative projects like Gyotaku and ceramics and even offering art classes.

“Gyotaku is a Japanese printing method from the 1800s traditionally used by fishmongers to record and display their fish. In this same spirit, we make prints to share more about our menus and regional landscapes,” he says.

“Pipit is mostly a restaurant, but sometimes an art studio.”

In collaboration with Grit Ceramics, kitchen waste finds new life. From wood grill ash to fish bones and shells, every element is meticulously repurposed to create exquisite ceramic pieces.

Take, for instance, the ‘Stingray Platter’ and other premium plates adorning the dining room—their glaze, incorporating fish spine bone ash, were sourced directly from Pipit’s kitchen.

But there’s more on Pipit’s menu than sustainability—the dining experience.

“From the moment guests walk through the door to the final bite, we want them to feel a sense of place and connection to the land,” says Ben.

From the signature degustation set menu to the à la carte offerings, each dish is a celebration of local flavours and ingredients, designed to delight the senses and ignite the palate.

Interior photo of seafood

We focus on Australian-only wines, local spirits and cocktails that complement our kitchen’s creations.

Guests can indulge in seasonal snacks like fresh and preserved vegetables, nashi pear and pickled bonito, smoked fish waffle and duck salami.

For the main course, there’s the hot smoked red dragonfruit with yellowfin tuna, umeboshi, shiso, and native pepper or the Dutch cream potato ‘noodle’ with arrowhead squid and brown butter.

And for dessert, the options are just as enticing, with guava sweets featuring white guava, strawberry gum and macadamia, along with preserved fruit petite fours including passionfruit sour jube and wattle seed fudge.

Of course, dining at Pipit wouldn’t be complete without a carefully selected beverage to accompany the meal.

“We focus on Australian-only wines, local spirits and cocktails that complement our kitchen’s creations,” says Ben.

“With our seasonal cues and low-waste ethos, our bar team crafts a range of special digestifs and drinks that elevate the experience.

“At the end of the meal, we give everyone a map of our local farmers and producers, hoping that dining with us has inspired them to explore and support our area and its uniqueness.”

Interior photo of Chef in the kitchen at Pipit Restaurant
Interior selection of chef's condiments
Interior photo of Pipit Restaurant