Previous SlideNext Slide

With its pitched roofs and prime waterfront real estate, Pipis mimics a pair of beach boxes. Picture windows, sand-coloured drapes and a sea-green quartz bar link the interior to its setting.

The menu contributes to this coastal cohesion. Seaweed wraps charcoal-grilled turbot, served on the bone with pickled grapes for zip. Creamy Merimbula oysters arrive with an inspired rhubarb dressing, and a salad of Ramarro Farm leaves is arranged like choppy waves on the bay.

Tamagoyaki-style rolled omelette is tare-glazed and topped with spanner crab, its understated luxury mirrored in the cashmere shawls of neighbouring diners.

Honey layer cake arrives with a pashmina of its own: a cloak of transluscent persimmon slices. The kitchen also captains a takeaway window serving Fish and chips and other beach-ready snacks.