Pipit - Pottsville

Absolutely exquisite restaurant in the most beautiful beach side town. Hands down better than any ‘fine dining’ experience I’ve done in Australian cities and also great value for money. Food is fresh, seasonal and service is diverse and genuine. The open kitchen reflected a workplace free of angry chefs and full of genuinely passionate and focused chefs. My only gripe is the service does span over 3 ½ hours which does feel like a bit too long a wait between the later courses if you aren’t getting the wine pairings.

Absolutely fabulous experience albeit April 2021. Tardiness aside from my behalf, I found the photos on my phone and had to share and rate as the degustation was interesting and still vivid due to it's intricacy and detail. Flavour bombs, excellent wine list and great service.

This is a culinary experience that delights. Ben and his team are phenomenal at what they do. From the front of house staff to the back of house staff, this restaurant runs seamlessly. The set dinner is divine and excites the palate. My favourite was the Celtuce with Albacore, the Grouper with pea flowers and the Strawberry gum leaf dessert. My only regret is not coming here sooner. This is fine dining at its best in a piece of paradise at Pottsville on the Northern Rivers. I highly recommend Pipit Restaurant.

So different, yet so good. I've seen too many restaurants trying to be different, putting together the most fashionable ingredients on one plate, but the flavours didn't really complement each other the chef at Pipit clearly knows what he's doing, using the most surprising combinations of ingredients, creating beautifully balanced dishes. Creations like these don't come easily, and they can't all be from past experience there must have been lots of experiments, a process of trial and error, killing off ideas that weren't good enough. Bear in mind they have an ever changing menu, so you've got to appreciate the amount of work involved (and the chef's talent of course). For us, the most memorable dish of the night was the bamboo shoots, which were served raw (but without any astringent taste of the raw bamboo) on a bed of steamed bamboo, seasoned with lobster jelly and almond miso milk, then topped off with dried sea lettuce and lobster roe. As someone growing up eating (cooked) bamboo shoots fresh or dried we found this a really pleasant surprise, that texture was just so different to what we had been used to. The sugarloaf cabbage stuffed with bay lobster and finger lime, which was on their very first menu (then with mud crab as filling) and brought back recently as an add on, is not to be missed. It had unexpected texture and some rich, eggy flavours that just bursted in my mouth. I also love the fact that they use locally sourced produce there were so many varieties we had never seen before. Too bad we live 500 miles away and can't be here all the time!

A delightful 5 course gastronomic experience enjoyed for our special occasion, along with the quality organic wines complimenting each dish. Each course was full of flavours. Price reflects the high quality in menu service. Thank you for a memorable eve. First last in photos.