An intimate, fire-led dine & stay experience at our Byron hinterland estate — ten seats, an open kitchen, seasonal produce, and long-table lunches that drift into golden hour.
An intimate 8-course, fire-led dining experience curated by Pipit exclusively for The Brooklet guests.
Arrive, unwind, dine, and retreat to your luxurious villa with expansive views. No driving. No rushing. Just a few steps from the table.
A maximum of 10 guests per sitting & available only to guests of The Brooklet. When the villas book out, the experience is gone.
125 acres of pristine Byron Bay hinterland, with a 25m heated pool, tennis court, sauna, ice bath, hot tub & gym.
Sundays · 12pm or 3pm
14 June - 26 July
Pipit Restaurant in Pottsville, NSW, and has been leading Northern Rivers regional dining since opening in 2019. Born in Byron Bay, owner Ben Devlin champions sustainable seafood, coastal produce, and wood-fired cooking.
Pipit has earned Two Chef Hats, Regional Restaurant of the Year in the SMH Good Food Guide and Top 25 NSW with Gourmet Traveller. In 2025, Ben was nominated for Chef of the Year in Good Food Guide and named in the global Best Chef list, becoming the only NSW chef outside Sydney to be included. His career spans formative roles at acclaimed restaurants as Noma in Copenhagen, Esquire in Brisbane, and Paper Daisy in Cabarita.
The Brooklet set menu includes 20+ parts across in 8 courses, with each course designed to maximise a key seasonal flavour.
At The Brooklet, we can adjust for gluten free, pescatarian, dairy-free, shellfish allergy, nut allergy, and pregnancy. Please let us know in advance as late dietaries can not be accommodated on the day.