As much as we love carving out a solid chunk of time to indulge in a long lunch or dinner meandering our way through Pipit’s exquisite set menu over three glorious food-filled hours, there are times when you can’t quite commit to an eight- or nine-course degustation. If you’ve found yourself in this precise predicament, we have some news that might be of interest – Ben and Yen have debuted The Courtyard Wine Bar. As the name implies, the undercover courtyard space will now function slightly differently – instead of being used as additional restaurant seating, it will offer a new 18-seater wine-bar format where patrons can sip and snack as they please. Inside, diners can still enjoy Pipit’s celebrated fine-dining expereince.

Courtyard dwellers can enjoy Pipit’s carefully curated selection of beer, Australian wines and cocktail selections, while the snacks menu features a clutch of the venue’s signature canapes, including sourdough with a schmear of smoked macadamia and kefir cultured butter, duck salami and pickles, and Wapengo rock oysters. The housemade cured meats and cheeses, which have become much-loved additions to Pipit’s regular set menu, also make an appearance alongside skewers from the wood-fire grill. Those who like to finish on a sweet note can tuck into a buckwheat waffle filled with fresh cheese, honey and candied macadamia or a ‘flanderin’ (a mandarin flan). The Courtyard Wine Bar concept is walk-in only and will be open on Friday and Saturday nights as well as Sundays for the duration of winter. Oh, did we mention the courtyard was heated?

Keen to check it out? Take a peek at our Stumble Guide for opening times.  

Images: Sabine Bannard and Ben Devlin, supplied