Chef Ben Devlin and his partner Yen Trinh are opening their first restaurant in northern New South Wales.
Pipit will open on 11 May in Pottsville and offer a casual style of dining that revolves around seasonal produce and wood-fired cooking.
The former Paper Daisy chef says he is looking forward to establishing a community-minded restaurant.
“My vision for Pipit is a feeling of happiness, a space that welcomes the people inside it, leading to … connections to our community,” he says.
The culinary direction has been described as contemporary Australian, and Pipit will offer an evolving al a carte menu of 12 dishes along with a four- and seven-course set menu.
Dishes include cobia marinated in riberry vinegar and kelp oil; hot smoked mackerel with grilled bamboo, beach mustard and brown butter and grilled spatchcock with squash, bunya nut and huitlacoche.
The wine list will offer Australian varieties all within 150km of the coastline, “where mineral content and saline soils help varieties pair well with the style of food”.
Emily Smith (Paper Daisy, GGs) has been appointed restaurant manager with Matthew Love (Tonka, Cutler & Co) taking on the role of sommelier.
Pipit is open for lunch from Friday to Monday and dinner from Thursday to Saturday.
