Dine

Dinner Menu

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

To Start

Local and homemade breads with salted cultured butter

10

Warm Australian marinated olives with chilli, fennel,
thyme and lemon rind (gf/v)

16

Our spiced forest macadamias with chilli and smoked
paprika (gf/v)

16

Entree & Salad

Daily soup, toasted garlic sourdough

19

Oysters shucked to order with Chardonnay and finger
lime (gf/df)
3 oysters
6 oysters
9 oysters
12 oysters

13/23/35/46

Byron Bay burrata, Cooper Shoot tomatoes, smoked olive oil, crostini (v)

21

Woodbridge hot smoked ocean trout, Tom’s avocado, red elk leaves, citrus dressing (gf/df)

22

Risotto primavera, white rice, spring vegetables, whipped herb feta (v)

18

Salad of heirloom beetroots, green beans, Duck Creek macadamias, Nimbin Valley goat curd, organic cider and Mount Warning honey vinaigrette
(v/gf)

19

Layered terrine of pressed duck confit, smoked potato, savoy cabbage, salad frisée (gf/df)

23

Salumi from our friends at Billinudgel Selection of cold cuts; salami, coppa, bresaola, fermented cabbage, pickles and toasted sourdough (df)

29

From the Grill

All grills served with
Hand cut chips
Your choice of either chimichurri sauce,Café de Paris butter or red wine jus

MB: Marble Score

New England pasture fed eye fillet, MBS 3+, 200g (gf)

44

Rangers Valley black market Flat Iron steak, MBS 5+, 200g
(gf)

64

Butcher's cut daily special. Please ask your server

More Substantial

Spring Bay black mussels. Slow roasted tomato, chickpeas, chorizo, roasted pepper, smoked paprika, aioli
½kg / 1kg

24/47

Market fish with Jerusalem artichokes, broad beans, roasted garlic, charred broccolini and chicken jus (gf)

40

Burrawong free range pot roasted chicken braised in verjuice with salted grapes, tarragon and asparagus
(gf)

39

Pappardelle pasta, mushrooms, braised leeks, peas, black garlic, truffle pecorino (v)

34

Saltbush organic lamb shoulder [for two] braised in white wine, spring vegetables and our mint sauce

96

Sides

Dutch cream potatoes roasted in chicken lard,
garlic and rosemary (gf)

11

Savoy cabbage and smoked Bangalow bacon (gf)

11

Wood smoked broccolini, herb butter (gf)

11

Handpicked farmer’s market leaves, palm sugar and
lime vinaigrette (v/gf/df)

11

Carrots cooked in a bag, honey, coriander seeds and
thyme (gf)

11

French fries, piquant aioli (gf)

11

Dessert & Cheese

Vanilla mousse with fresh raspberries, passionfruit gel, mint meringue, raspberry sorbet and finger lime (gf)

18

Chocolate fondant with wattle seed ice cream, hazelnut
praline, chocolate shards and popping candy

18

Davidson plum semifreddo with plum sauce, coconut
toffee and white chocolate ice cream (gf)

18

Composé of seasonal fruit and house made sorbets (gf/df)

18

Three cheeses with quince paste, muscatels, seedless
grapes and crackers

34

gf – gluten free   gfo – gluten free option available   v – vegetarian   vo – vegetarian option available

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)