Pipit and The Brooklet Dine and Stay

Name: Pipit and The Brooklet Dine and Stay
Start: 2026-06-14T12:00:00+00:00
End: 2026-06-14T12:00:00+00:00
Location: Pipit

About the event

Winter dine-and-stay format

Pipit and The Brooklet Dine and Stay brings Pipit back to The Brooklet as a winter package built around an overnight stay and an 8-course fire-led dining experience. The dining is curated for The Brooklet guests and limited to 10 guests per sitting.

Scheduled for Sundays from 14 June to 26 July, with sittings at 12pm or 3:30pm.

Menu and leadership

Chef-owner Ben Devlin leads the experience. The published menu details describe a multi-course set menu cooked over wood fire, with more than 20 elements across 8 courses and seasonal dishes such as longtail tuna with ume and hoja santa, plus pipi and bunya nut pie.

The Brooklet page also positions the event as a fire-led dining experience at its Byron hinterland estate, with an open kitchen and seasonal produce.

Pricing and background

Published pricing is $1,299 for two people or $2,499 for four people. Beverages are not included in the base package price and are available separately at the bar or fire pit.

Pipit is a Pottsville restaurant in Byron Bay-connected Northern Rivers dining, and the event page notes its opening in 2019 along with recognition including Two Chef Hats and Regional Restaurant of the Year in the SMH Good Food Guide.

Frequently asked questions

When does the event begin?

The series begins on 14 June 2026, with an opening sitting at 12pm.

How many guests are seated at each sitting?

Each sitting is limited to a maximum of 10 guests.

Who leads the dining experience?

Ben Devlin, chef-owner of Pipit, leads the dining experience.

What kind of menu is offered?

The dining format is an 8-course, fire-led experience with a multi-course set menu cooked over wood fire.

Are beverages included in the package price?

No. Beverages are not included in the base package price and are available separately at the bar or fire pit.