Dine

Dinner Menu

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

To Start

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

13

Spiced macadamias with chilli, cumin, lemon zest and
smoked paprika (gf/v)

13

Mushroom and leek croquettes with herb aioli (v)

13

Fresh house made sourdough with salted cultured
butter (v)

10

Entree & Salad

Daily soup, toasted garlic sourdough

19

Freshly shucked oysters, Cabernet Sauvignon, shallots, mountain berry pepper dressing
1/2 dozen or dozen (gf)

24/39

Heritage heirloom tomatoes, local made burrata, olives, fried Italian bread, aged balsamic (v)
*add prosciutto (7)

24

Warm tart of Meredith Dairy goat’s curd, caramelised onion, rocket and pear (v)

21

Daily sashimi plate, daikon, radish, pickled ginger, soy and wasabi (gf)

23

Byron Bay slow roasted pork belly, red lentil dahl, Yamba prawns (gf)

22

Shared Plate

For two people
Braised saltbush lamb shoulder with lemon myrtle and
mountain leaf pepper served with winter root vegetables, native bush dukkah and cucumber yoghurt
(gf)

76

From the Grill

All grills served with
Choice of Béarnaise, mushroom sauce or Café de Paris butter
Hand cut chips with truffle salt, handpicked leaf salad with chef’s dressing

MB: Marble Score

Red Hereford sirloin, pure bred, 100% pasture fed,
MB 2+, 220g

44

Rangers Valley rib eye on the bone, pure bred Angus,
270 day grain fed, MB 3+, 350g

58

Rangers Valley Black Market Angus collar steak,
pure bred Angus, 270 day grain fed, MB 5+, 200g

42

More Substantial

Coq Au Vin, Burrawong Gaian Farm free range chicken, Swiss brown mushrooms, Shiraz baby onions,
Bangalow smoked bacon lardons (gf)

39

Risotto of roasted pumpkin, kale, pepitas, parmesan (gf/v)

35

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

34

Daily market fish, masala spiced roasted cauliflower, pounded mint (gf)

40

Sides

French fries with aioli

9

Cauliflower gratin, truffle pecorino, brioche crumb (v)

9

Steamed green vegetables, lemon and white anchovy dressing (gf)

9

Our handpicked salad leaves, tomato, basil vinaigrette (gf/v)

8

Dessert & Cheese

Pecan and pistachio nougat semi freddo, butterscotch sauce, baked apple, honeycomb ice cream and caramelised filo tuile

17

Warm Valrhona chocolate fondant with earl grey ice cream, popcorn and macadamia soil

17

Crème caramel with rhubarb sorbet, poached rhubarb, Tallogum raspberry, black sesame ice cream (gf)

17

Seasonal fruit and berries, trio of sorbets, kafir lime ginger syrup, macadamia praline (gf)

17

Selection of soft, blue and hard cheeses, muscatels, quince paste, lavosh and Falwasser crackers

28

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)