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

Oysters shucked to order on crushed ice with ruby
grapefruit mignonette (gf/df)
6 oysters
12 oysters

23/44

Charcutèrie plate of salumi, dill cucumber, dried tomatoes, olives, grilled olive bread and pickles

29

Master stock crispy quail with Asian slaw and sticky sauce (gf)

23

Burrata with a salad of tomato, olive toast and smoked olive oil (v)

21

Cobia cured with Cape Byron Distillery Gin, finger lime, lemon and Aspen shallot (gf/df)

23

Heritage carrot salad, Meredith sheep’s milk yoghurt, fermented and roasted carrots, pounded coriander,
pomegranate, fennel and spiced macadamias (v/gf)

19

Crumbed King George whiting fillets, salsa verde, herb salad (df)

21

Local stone fruit, San Daniele prosciutto, ash goat curd, basil and mint salad (gf)

18

Beef carpaccio, beetroot, rocket, parmesan, olive oil and lemon (gf)

21

From the Grill

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

Black Angus 150 day grain fed eye fillet 220g

46

Rangers Valley rib eye on the bone 265 day
grain fed 350g

58

More Substantial

Native organic salt bush lamb for two with lemon myrtle and local macadamia, native mint sauce, bush dukkah and steamed seasonal summer vegetables

96

Grilled duck breast, heritage carrots, brussel sprout leaves, smoked sea salt, cherry sauce (gf)

44

Daily fish from Freckles Seafood Market with mussels, leeks, fennel and saffron broth (gf)

40

Davide pasta, ripe tomatoes, organic garlic, local olives, olive oil and tomato passata (v)

34

Sides

Fries with seasoned salt and aioli

9

Rocket salad with peach, fennel and goat’s cheese (gf)

9

Steamed green beans with macadamia and
Olsson sea salt (gf/df)

9

Deep fried onion rings

9

Dessert & Cheese

Passionfruit creme brûlée with passionfruit sorbet (gf)

18

Choco-coco pineapple, dark chocolate ice cream, coco mousse and roasted pineapple

18

Mango pavlova, meringue, mango purée and coconut ice cream

18

Rainforest Davison sour plum, Davison plum yoghurt, pistachio bavarois, plum coulis

18

Mixed soft, medium and hard cheeses with quince jam and lavosh

34

gf – gluten free   df – dairy free  v – vegetarian

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)