Pipit Restaurant

11/06/2026

This week we say THANKS & WELL WISHES to BEA,
She’s off to adventure overseas, and after 3+ years at Pipit we will greatly miss her positive leadership

Bea’s journey in Pipit really captures lots of what we strive to nurture as pathways in our business and wider hospo industry too

We first crossed paths with Bea as a guest chef in Girl Gang Chefs Collabs in 2022. Her Head Chef dined that event and noted her dish was so good he’d consider adding it as a special at their venue - this was the 1st time I’d seen/heard this positive flow on impact in a Chefs Collab too. Later Bea joined Pipit as an apprentice. Over the years, she got qualified and moved towards Sous Chef position, where she’s been important support for Ben, especially exemplified in her retaining our 2-hats score in the 2025 season. She’s been on interstate and overseas Pipit trips, as a way we stretch Ben’s invites as training opportunities for other roles. She’s developed and lead her own pop-up ideas (Pastry box and French Bistro) where we test concepts and train on business models. She contributed to 3 x Chefs Collabs with different mentors and young chefs.

It’s always sad when people leave the Pipit nest, but it is with immense pride that we also watch our team fly further in their careers/lives too
We have no doubt this will be a career to watch!!

Her last service is 15 June, book in this week to say THANKS to Beatrice!

05/06/2026

The wood-fired open kitchen at .brooklet is back soon from 14 JUNE to 26 JULY
The heat, scent and flavours of wood fire cooking is with us all year-round at Pottsville too, but somehow it just feels extra cosy and comforting in the winter season

Our coastal region is stereotypically seasonal a.k.a winter is slow! So we have plenty of bookings available for some of the best times of the year to enjoy The Tweed / Northern Rivers

Sit by the fire with us
🔥The Brooklet:
Winter Sunday lunch (28 June, 12 July remaining)
🔥Pottsville:
Thurs to Mon weekly for a la carte or set menu

📸 credit .brooklet .com.au

02/06/2026

Long weekend plans!
Plenty of space for dining but best on Thurs,Fri,Sat, Sun as we are closed Monday (8th June) ☀️

29/05/2026

PIPIT AT THE BROOKLET returns on 14 June for Sunday lunches!

Experience a special 8 course set menu at a unique chefs counter and open wood-fired kitchen, with stunning views to the Byron Bay hinterland. It’s small, intimate and friendly with only 10 seats per sitting.

Some sessions have sold out and the best seats available are on:
28 JUNE - 3:30pm
12 JULY - 3:30pm

$280pp bookings direct via .brooklet

We’d love to see you there for this winter residency!

28/05/2026

SEASONAL LOBSTER SPECIAL
Bay lobster stuffed sugarloaf cabbage, with macadamia miso, lobster butter and charred fennel oil. Find everyday (Thurs to Monday) on the current a la carte or 6 course set menu

THE CABBAGE
Crab versions were on the 2019 opening menus and it was our diners and the early reviews that made it became a “signature dish”. It’s only fitting that it comes back as a special course add on in our birthday month (...also it’s the same veggie season 🥬)

Full cabbage recipe also in “Today’s Special 100 Emerging Chefs” and the Pipit Recipe Book (on our website) too

📸 Photos by .com.au

26/05/2026

SUSTAINABILITY SHARES:
Thanks Rob/ for recently sharing about Pipit’s sustainability systems. Frankly it was nice just to be asked on wider topics that feel less covered in reviews/media

I’ll show a few over the next weeks, but first up, topics on WORKPLACE CULTURE because it’s a very important social sustainability topic I don’t think gets enough airplay! ....or prehaps it’s that the negative hospo ones get too much airplay 👀 without offering strategies etc

You can read the full article and more on Pipit’s Sustainability Policy on our website too.

From Yen

22/05/2026

Thanks Hospitality Magazine for mentioning the SFM Awards

Pipit was recognised for its unique integration of Gyotaku, alongside its "extraordinary culinary creativity".

21/05/2026

Thanks Sydney Fish Markets for recognising us in the Restaurant Award https://www.instagram.com/p/DYlu5AtiYpt/?utm_source=ig_web_button_share_sheet&igsh=MzRlODBiNWFlZA==

20/05/2026

Thanks Byron Bay/ Tweed Coast Times for sharing about Pipit, local produce and our sold-out Vivid Sydney events

Read the digital:
https://timesnewsgroup.com.au/tweedcoasttimes/news/tweeds-ben-devlin-joins-vivid-sydney-line-up-with-northern-rivers-showcase/

P.S. Pottsville is still open this week

19/05/2026

BAY LOBSTER, BUNYA NUT FREGOLA
Bay lobster from in Chinderah, whole tail grilled and glazed with bunya nut miso. Fregola is a cous-cous like pasta made with our bunya nut flour, cooked in lobster stock and bunya nut miso. Finished with lobster butter and p**i xo sauce
Plated on
Bunya nuts foraged locally

Find it every day on the a la carte menu and as an add-on to the 6 course set menu.

Our add-on course also do change seasonally and can also be split/shared too. Avoid the FOMO and always add on the add-ons, I say! 🍷

Bookings THURS to MON

📸Photo credit and thanks for dining