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 its open-plan kitchen.
The team at Pipit offer their signature 5-course seasonal set menu for dinner on Thursday, Friday and Saturday nights. It showcases nourishing local produce and includes bread to start, followed by canapes, savoury courses and sweet treats.
We are currently dreaming of the Pasture raised duck with Fig and whey caramel; and the Poached arrowhead squid with Bamboo shoot, cucumbers, macadamia and lemon verbena. Finish with a dessert that includes preserved fruit petite fours such as Lily Pily jellies and Wattleseed fudge and black sapote. Yum!
The menu highlights 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. There’s also an à la carte menu during lunch service, and Monday night dinner.
We love that owner and Head Chef Ben Devlin is passionate about sustainability and most of the ingredients are sourced from local suppliers.