Pottsville restaurant Pipit is taking over luxe hinterland haven The Brooklet for a winter residency
Chef Ben Devlin’s acclaimed Pottsville restaurant Pipit is heading for the hills this winter. In an exciting two-month residency, the Pipit team will take over the outdoor kitchen and bar at The Brooklet – one of Byron Bay’s most luxurious hinterland accomodation spots – and transform it into a pop-up fine-dining restaurant, seating just ten diners at a time.
Running across June and July, the Pipit at The Brooklet residency will bring the essence of Pipit’s celebrated coastal cuisine to the rolling hills of the Byron Bay hinterland. Each weekend, guests are invited to indulge in a specially curated eight-course lunch menu, served across two sittings (12:00 pm and 3:00 pm) on both Saturdays and Sundays. To keep the experience both intimate and immersive, each lunch sitting will host just ten diners – kicking off with pre-lunch drinks at The Brooklet bar and around the fire pit.
Perched at The Brooklet’s wood-fired kitchen bench, diners will enjoy a front-row view as Ben Devlin and the Pipit team prepare and plate each dish before their eyes, showcasing the region’s finest seasonal produce. The exclusive eight-course menu will feature a mix of both new dishes and Pipit signatures – think Bay lobster with shiso, roasted mud crab with macadamia tofu and paperpark, Richmond Valley chicken with shio-koji turnip, and line-caught mahi mahi with makrut lime and roasted-bone sauce.
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For dessert, guests can expect refined finales like Modi apple tarte tatin with strawberry gum, and lemon myrtle petite fours – the perfect close to this one-of-a-kind long lunch in the hills. The sips promise to be just as exceptional – The Brooklet’s in-house sommelier has hand-picked a sensational selection of top-notch Australian and international wines, with an optional pairing experience to elevate every course.
Bookings for Pipit at The Brooklet are now open via the Pipit website.