Pipis Kiosk

Pipis Kiosk, nestled between the Albert Park Foreshore and the Kerferd Road Pier, offers an immersive dining experience with wide vistas of the beach and a focus on seafood, all spearheaded by Jordan Clay and Tom Hunter.

Since its debut in 2020, Pipis Kiosk has established itself as a hotspot that sees locals returning for head chef, Ben Parkinson’s (Marque, Monopole, Papillon) menu that honours seasonality by capitalising on seasonal produce and fresh seafood from a sustainable local grower and trusted seafood supplier, Two Hands.

You can expect to see seafood crowd-favourites, including Goolwa pipi pasta with bucatini, smoked tomato, chilli and Pernod and Sydney rock oysters with rhubarb mignonette amongst others on its menu.

The philosophy behind its menu is taking advantage and relying on intensely flavoured sauces to elevate its staple ingredients, making them the hero of the dish.

The whole grilled flounder accompanied by seaweed butter sauce and Southern ranges porterhouse paired with a New Orleans style bordelaise sauce are just a couple of dishes that reflect this simplistic philosophy.

With A glass in hand and your choice of beverage from a Little Francis Chardonnay straight from the Yarra Valley or a hearty Shiraz from Western Australia's Frankland River, you can watch the boats pass by through its inviting windows or on the patio on a sunny day.

With Pipis contemporary spun cocktails, including its raspberry-infused negroni, seaside martini with orange bitters and its wide selection of aperitifs, Australian spirits and digestives, its ‘boozy’ menu is by no means lacking.

Image credit: Jana Langhorst (supplied)