Pottsville is a quiet coastal village with beautiful beaches, just 35 minutes north from Byron Bay.
It’s here you will find Pipit, an award-winning restaurant that celebrates the Northern Rivers region, local produce and wood-fired cooking in it’s open-plan kitchen.
The team at Pipit offers a 6 or 7 course seasonal set menu for lunch or dinner that showcases local produce and includes bread to start, followed by canapes, savoury courses and sweet treats.
We are currently dreaming of the Roasted duck breast with blackened davidson plum and beetroot; and the Sugarloaf cabbage stuffed with bay lobster and macadamia miso. Finish with a dessert of Rose bramble and macadamia, Mulberry and black sapote.
The menus highlight native produce and wild edibles gathered from the abundant coastline such as lemon aspen, wattle flowers, and native bee honey – and they can be adjusted for dietary requirements with advance notice.
Owner and Head Chef Ben Devlin is passionate about sustainability and most of the ingredients are sourced from local suppliers.