GROUP BOOKINGS & PRIVATE DINING

We host

  • birthday parties

  • elopement weddings

  • corporate events

  • product launches

  • family gatherings

For groups 7- 20 pax, please email hello@pipitrestaurant.com

BOOKING BONUS. $100 dining voucher for the organisers of private dining functions (Dec 2024 to Feb 2025)

LARGE TABLES (7-10 max)

  • Group over 7,8,9 are requested to have a set menu

  • Groups over 10 are requested on to have a shared style menu menu > HERE

  • Groups over 8 may be prioritised to the courtyard (covered, heated and weatherproof)

  • A discretionary 10% service charge applies to all tables of 6+ as a gratuity/tips paid directly to our staff

 

EMAIL FOR OUR FUNCTIONS BROCHURE

hello@pipitrestaurant.com

PRIVATE DINING (12-24 people) - WHOLE VENUE

  • Have the whole place to yourselves! Bookable any day Monday to Sunday

  • Groups over 12+pax are requested to book the whole restaurant

  • Menus and drinks packages can be tailored to your group

  • Minimum spends and venue hire apply.

GROUP ADD ONS - "Dine and Learn" Experiences

We can also connect you to additional experiences to make your special occasion a bigger experience too. We are excited to share about our produce and community, such as:

  1. Pipit Gyotaku Art Classes (4-8pax)

  2. Pipit cooking classes - tailored topics can include wine, cured meats, cheese, bread, wood-fired cooking

  3. Tropical Fruit World. Private farm tours

  4. Brookie’s Gin. Distillery and rainforest tours

  5. Zentveld’s Coffee. Plantation and roasting tours

GROUP SHARED MENU $130pp

SAMPLE MENU

Sample menu updated SEPT 2024.
Menus change seasonal and may differ slightly when you dine

Courses are in the middle of the table for sharing and to taste more things

First: Shared Snacks

Sourdough bread and cultured butter

Buckwheat waffle with smoked snapper cream and finger lime

Vegetable crudités and tasty waste paste

Duck salami seasoned with native pepper and fennel seed

Second: Shared Starters

Yellow fin tuna tartare with marigold vinegar and smoked beetroot

Duck stuffed sugarloaf with green garlic shio koji

Third: Shared Main

Glazed celeriac with caramelised whey, rapini and garlic capers

Butterflied whiting with fresh borlotti bean, whiting roe and pomelo

Duck leg ragu with shiitake mushrooms and potato gnocchi

Fourth: Individual Dessert

Citrus and strawberry gum gateaux with buckwheat cake