Good Fish Project – Sustainable Seafood at Pipit Restaurant
At Pipit Restaurant, we are proud participants in the Good Fish Project, a national initiative dedicated to sustainable seafood in Australia. Located on the Tweed Coast, we integrate responsible seafood sourcing into every dish, ensuring that our coastal cuisine supports healthy oceans, local fisheries, and seasonal produce.
Our commitment to sustainable fine dining means that every seafood dish served is ethically sourced, traceable, and prepared with care — celebrating the best of Northern Rivers seafood while minimizing environmental impact.
About the Good Fish Project
The Good Fish Project is an independent program helping restaurants, chefs, and consumers make responsible seafood choices. By working closely with fisheries and local suppliers, Pipit ensures that our menu highlights species that are abundant, seasonal, and ethically caught.
Download the app and full details on their website > HERE.
Since 2019, Pipit has been one of the first restaurant ambassadors.
Pipit’s Sustainable Seafood Practices
Chef Ben Devlin incorporates sustainable principles from plate to art:
Choosing local, responsibly sourced seafood
Using the entire fish in creative dishes, reducing waste
Highlighting seasonal catches on our menu
These practices allow guests to enjoy a premium Tweed Coast seafood dining experience while supporting regional producers and marine ecosystems.
Book your table today and taste the difference that sustainability and quality produce make.
Join Our Sustainability Journey
Experience the Good Fish Project firsthand through Pipit’s seasonal menu or our private dining and art experiences. Guests can enjoy:
ART PRINTS - Gyotaku art classes and prints
ON MENUS - Sustainable seafood dishes, cured meats, garums, ferments
CERAMICS - Fish bone “waste” reclaimed into bone china and glazes as creative ways we explore “closed loop” products
By choosing Pipit, you’re supporting responsible fisheries, local producers, and sustainable dining practices on the Tweed Coast.
Before Plates: GYOTAKU FISH PRINTS
To celebrate local produce in a different way, Ben uses “Gyotaku” - a Japanese method of printmaking to learn, share and explore our seafood.
Learn more > HERE
After Plates: FISH BONE CERAMICS BY GRIT CERAMICS
In collaboration Grit Ceramics, we also use Pipit’s kitchen “waste” in the ceramics process – such as our wood grill ash in glazes, fish bones in bone china and shells in ceramics. This includes premiums plates that are used in our dining room such as the “Stingray Platter”, which has fish spine bone ash glaze with a satin finish. It is shaped is inspired by the Aboriginal stingray design and fish bone “waste” harvested from the Pipit kitchen
