6 COURSE SET MENU - SPRING

  • Until 12 OCT ON FRI dinner, SUN lunch [From 15 OCT - All DAYS]

  • MENU UPDATED SEPT 2026.

  • MENUS ARE SUBJECT TO seasonal CHANGE EVERY 6-8 WEEKS

(1) Seasonal canapes

Sourdough bread with macadamia and kefir butters  

Vegetable crudités and tasty waste paste 

Buckwheat waffle with smoked snapper cream and finger lime   

Duck, native pepper and fennel seed salami 

+ ADD OYSTERS: Fresh oysters with macadamia milk and yuzu  $7ea 

(2) Paperbark smoked bonito tartare with emperor mandarin, marigold and green pea shoyu  

+ADD SPECIAL COURSE: Steamed spanner crab, with potato noodles, lobster coral sauce and roasted shellfish broth $40

(3) Wild caught yellow tail kingfish with lovage, citrus koji, hakurei turnip and roasted fish bone saucee

(4) Dry aged pasture duck with black sapote, eggplant, curry leaf and green pepper corn

(5) Fresh seasonal fruit (palate cleanser)
(6) Monty’s strawberries with smoked milk custard, macadamia praline, strawberry and rice koji ice cream  

+ADD SWEET: Strawberry iced lolly - with wattleseed parfait, strawberry jam and strawberry glaze $8ea

+ ADD CHEESE:  Pipit’s hand made jersey milk cheeses with rye crackers and preserved fruit. Individual cheeses (brie, comte, washed rind, natural blue, stilton) $22 ea OR Mixed selections board $48

Pipit 6 course menu

Indicative portions. A journey of tasting sizes and flavours

DIETARY & ALLERGIES

  • Set menus can be personalised for ALL dietary requirements with advance notice. Please let us know at the time of booking.

  • No fear of missing out, we pride ourselves on sensitive dietary adjustments that keep key flavours for everyone

Example vegan courses include:

  • Dragonfruit tartare with strawberry gum, umeboshi and cucumber

  • Grilled lebanese squash with mitoyo eggplant, native tamarind and roasted pine mushroom

  • Kent pumpkin with salted apricot, ayote squash and green peppercorn

  • Gluten free buckwheat bread is available. The majority of the menu is GF

MENU FAQs

SITTING TIMES

  • Allow 2 hours for 6 course menu.

  • Add extra time if you select additional courses

  • Until 15 Oct, not available Saturday night when the 8 course menu is prioritised

PORTION/ SIZES

  • Courses vary in sizes (canapes and tasting sizes). It is designed as a balanced total amount

  • For those looking for more, ADD ONs courses and seasonal specials are available at selected times.

  • Set menus are designed as journey of flavours, texture, ideas as the best representation of us and our region, and best value for price, portion and experience (compared to a la carte)

 

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