Dine

Dinner Menu

Celebrating Byron Bay’s wealth of local produce selected by our Head Chef Gavin Hughes.

Appetisers

Local and homemade breads with potted garlic confit and balsamic (V)

13

Warm Australian marinated olives with chilli, fennel, thyme and lemon rind (GF / V)

13

Our spiced forest macadamias with chilli and smoked paprika (GF / V)

13

To Start

Freshly shucked Pacific oysters with finger lime, shallot and Chardonnay vinegar (GF) 1/2 dozen or dozen

23/39

Salad of fresh peaches, San Danielle prosciutto, Meredith's feta, witlof and pomegranate seeds (v)

22

Crumbed risotto balls, pea purée, smoked mozzarella, black garlic aioli (V)

17

Bangalow sweet pork, duck breast terrine, black garlic thyme, Nimbin pecans, remoulade, pickled plum vinaigrette

22

Zucchini flower with skordalia, chilli, almonds and rocket (V)

19

Grilled king prawns with garlic, lemon and parsley butter (GF)

25

Grass fed New England beef carpaccio, baby beetroot, reggiano and baby rocket

21

Sashimi with traditional Japanese garnishes

24

Medley of heritage tomatoes, quinoa, wasabi, olives and basil (GF / V)

18

Selection of local cured meats from our good friends at Salumi, pickles and crostini

21

Main Course

Beetroot risotto with barrel aged feta, watercress and cold pressed olive oil (GF / V)

19/32

Grilled New England sirloin steak with pommes boulangére, onion purée and red wine sauce

42

Navjot’s vegetable curry, coriander and salted cashews, lentil dahl, steamed Jasmin rice and traditional accompaniments (V)

34

Freckles fish of the day, parsnip purée, smoked leeks, pickled mushrooms, Congo potato chips and chive vinaigrette

39

Roast rump Milly Hill lamb, quinoa, wasabi peas, radish and tamarind eggplant chutney

40

Bangalow pork two ways, ginger beer braised carrots, pommes Parisienne and crackling

41

Roasted breast of Burrawong free range chicken, spiced butternut, feta, spinach,
pistachio and coriander

39

Sides

Rocket and parmesan with toasted sesame oil dressing

11

Pommes frites

11

Steamed seasonal vegetables

11

Leaf salad greens, aged balsamic

11

Dessert + Cheese

Classic crème brûlée with Davidson plum and lemon myrtle ice cream

18

Trio of seasonal fresh fruit sorbet with soft berries, finger lime and ginger syrup

18

Dame Nellie Hugues’ Pavlova, peaches, rhubarb and ginger ice cream

18

Valrhona chocolate dome, pistachio cream and cherry sorbet

18

Selection of three cheeses, lavosh, quince paste and muscatels

29

10% surcharge applies on Sundays and public holidays

Menus are designed around seasonal produce and may change without notice depending on availability of some ingredients

For reservations please call +61 02 6639 2111  (We request that families with small children book tables at 6:00 pm)