Pipit is the highest 2-hatted ranked NSW Regional restaurant outside of Sydney, with dining excellence reflected in consecutive years of:

• 2 Hats, Regional Restaurant Award, Finalists for Chef of the Year and Restaurant of the Year - SMH Good Food Guide

• Top 25 NSW/ Top 100 AUS - Gourmet Traveller

• Top 37 Australia - Time Out Sydney

• National Seafood Excellence Award

• 3 star - Food Made Good Sustainability - global

• Best Chef List - global

• NSW State Tourism Award

• Tweed Sustainability Award

Our set menus change seasonally to showcase the best available ingredients of our local region. Coastal dining means balanced flavours, friendly and relaxed.

Our open plan design lets you uniquely see the calm kitchen in action, and to connect with the entire friendly team. Sit at the Chefs Counter for the best front-row seats

Australia’s only restaurant with a Gyotaku print studio inside the kitchen offering truly unique art and dining experiences.

Pipit opened in 2019 and is family-owned by Ben Devlin and Yen Trinh. Ben is one of Australia’s leading chefs recognised in 2025 as Chef of the Year NSW finalist and on the global Best Chef List. Before Pipit, he had formative experience at 2-Michelin Noma in Copenhagen, in Japan, in Brisbane and as executive chef for Halcyon House luxury hotel.

We are inherently shaped by our coastal region in the stunning Tweed Coast and Northern Rivers, between Byron Bay and the Gold Coast.