Pipit Restaurant Menu

Welcome to Pipit Restaurant, a culinary gem nestled in Pottsville, NSW. This fine dining haven showcases a menu that celebrates local Northern Rivers produce through a vibrant and evolving gastronomic journey.

The set menu features over 20 tantalizing components, served as seven transformative courses on select evenings. Guests can savor delights such as grilled pipi custard, and spanner crab paired with savory emu egg custard, embracing the essence of seasonal ingredients.

• Lunch and dinner options include an exquisite selection of dishes, reflecting a commitment to high-quality, sustainable fare.
• Highlights are the oysters with smoked poblano dressing and amberjack tartare, delivering a burst of fresh, local flavors.
• The attentive service complements the experience, guiding diners through thoughtfully paired wines.

Pipit invites you to indulge in a meal that will not only satisfy but also resonate deeply, leaving a lasting impression on your palate and heart.

SET MENU - 20+ parts served as 7 courses. (Thur/Fri/Sat Dinners)

• Seasonal snacks - Fresh and preserved vegetables | Grilled pipi custard | Smoked fish waffle | Duck salami

  *subject to season change

• Spanner crab Savoury emu egg custard with salted desert lime and smoked macadamia

  *subject to seasonal change

• Sourdough bread with macadamia and kefir butters

• Goldband snapper with shiitake mushroom, pomelo, and artichoke | Fried artichoke and parfait | Snapper cheek velouté

  *subject to seasonal change

• Pasture raised duck with preserved cherry, beetroot and black garlic | Beetroot taco | Duck fat caramel and bone flour biscuit

  *subject to seasonal change

• Fresh fruit palate cleanser

• Local and native berry sweets = Strawberry gum and grilled strawberry | Atherton raspberry and native honey | Grilled mulberry

  *subject to seasonal change

• Preserved fruit petite fours - Mangosteen jube | Davidson Plum jelly

  *subject to seasonal change

SET MENU 6 course or by SELECTION a la carte (Fri/Sat/Sun Lunch & Mon Dinner)

• (1) Seasonal Snacks

• Sourdough bread with cultured butter and macadamia butter

• Buckwheat waffle with smoked snapper cream and finger lime

• Raw vegetables and tasty waste paste

• Duck, native pepper, and fennel seed salami

• ADD: Rock oyster with salted yuzu dressing

• (2) Yellow fin tuna with marigold vinegar, salted carrot and nasturtium oil

• ADD: Glazed bay lobster with bunya nut flatbread and curry myrtle

• (3) Pink snapper with chrysanthemum leaf, green garlic and smoked eggplant

  (starter or main size available)

• (4)Pasture raised duck with blackened artichoke and bergamot orange

  (starter or main size available)

• (5) Fresh seasonal fruit - palate cleanser

• (6) Strawberry gum mousse with grilled strawberry and macadamia financier cake

• ADD: House made cheese selection: tomme, brie, washed rind, stilton, comte