Pipis North Makes a Splash in Fitzroy for a Summer Pop-Up Worth Chasing

Tucked inside the former Alta Trattoria site, the temporary home has been reworked into a breezy seafood hangout with a splash of San Sebastián swagger. Co-owner and Executive Chef Jordan Clay, Co-owner and Director Tom Hunter and Head Chef Dave Kerr have all crossed the river, bringing the spirit of Pipis with them while giving it a noticeably Fitzroy pulse. The result is a drop-in-friendly, drink-first, snack-second, snack-again-just-because kind of place.

The brief is simple: Australian seafood, relaxed plates, and drinks that behave nicely on a warm evening. Clay’s menu leans into Pipis favourites without simply duplicating the Albert Park offering. The treasured Pipis flatbread returns, as does the salt and pepper squid, but the pop-up introduces a lineup of playfully sized snacks built for ordering one… and then ordering two more.

The spanner crab mini crumpet lands in that addictive category you pretend you won’t overdo. King prawn tempura gets a dusting of BBQ spice, creating a neat two-bite teaser that feels mischievous enough to justify ordering it twice. A skewer of swordfish belly comes with a jungle bisque with just the right swagger. There is also a bright crudo of marlin with salted watermelon and black vinegar that tastes like summer without going down the predictable route. For something heartier, the butterflied blue mackerel with shaved cabbage and bone broth hits the table with confidence. And for the crowd-pleasers, the Fruits of the Sea tower is here to lure you into thinking you’re somewhere coastal, even if Brunswick Street’s tram bells tell a different story.

Hunter’s drinks list plays neatly with the food rather than competing with it. It is compact, friendly and designed for warm nights. The cheeky Salty Sips section is where things get interesting, with coastal-leaning mixes such as seaside salad gin with fino sherry, tomato leaf spirit with tomato, and even Laphroaig with oysters for anyone chasing a spirited hit of ocean mist.

Their daily Half Shucked Happy Hour from 4 to 6 pm is bound to get northsiders flocking. Expect four-dollar oysters, sixteen-dollar Melbourne Bitter long necks, and half bottles of oyster-friendly wines hovering around the fifty-dollar mark. It is the kind of happy hour that makes sense: simple, well-priced and built for spontaneous plans.

Pipis North is running only until the end of February, with a schedule tailored for the season: Wednesday to Friday from late afternoon, Saturdays running long into the night, and Sundays easing out by early evening. Walk-ins are very much encouraged, which only adds to the pop-up charm.

If your summer agenda includes seafood, sunshine, spontaneous drop-ins and a gentle reminder that Melbourne can still surprise you, Pipis North is already waiting.