Dine

Dinner Menu

Celebrating Byron Bay’s wealth of local produce.

Entrees & Starters

Local Sourdough, macadamia butter & fried thyme salt (v)

10

Spicy nuts & Grumpy Grandmas olives with Chilli and smoked paprika macadamias with herb & fennel marinated olives

18

Oysters, shucked to order served natural on ice with lemon and native lime ponzu vinegar (gf/df)
Half
Dozen

23/44

Serrano ham and pickled cherries.
Suffolk Park honeycomb and bitter leaves

21

Seared yellow fin tuna with white soy, toasted sesame and tartare of vegetables

27

Sashimi of today's market fish, Brookies gin & tonic pickled cucumbers, samphire, salmon roe and Davidson plum gel (gf/df)

25

Salad of grilled peaches, heirloom tomatoes with Local Stracciatella and pistachios (v)

24

From the Grill

200g pasture fed Black Angus beef fillet

49

750g Jacks Creek sirloin on the bone (Suitable for 1 or 2)

78

Six week dry aged 350g rib of Limousine Angus beef

59

Served with hand cut chips, green salad, mustards,
red wine jus and Café de Paris butter

Mains

Roast breast of local free range chicken, sauté of sweet corn, asparagus, rigatoni and parmesan

36

Atlantic salmon, garden peas, baby cos, celery, apple & sorrel

42

Linguini of local king prawns with fennel, cherry tomatoes, chilli, garlic, herbs and bottarga

45

Cutlet of Rare Breed Clarence River pork, crackling, colcannon and grain mustard jus (gf)

38

Risotto of caramelized radicchio & eggplant with almonds, pinenuts & 20yr old balsamic (v/gf) (df on request)

32

add Queensland spanner

8

To share - Pot roasted shoulder of New England lamb for two, Zucchini, Freekah, mint & lemon

97

Sides

Fries, rosemary salt & aioli (gf)

10

Charred broccolini and asparagus, puffed grains

10

Salad leaves, lemon aspen dressing (gf/df)

10

Steamed Byron greens, burnt miso butter (gf)

10

Dessert & Cheese

Salted caramel and toffee parfait, crushed Nimbin Valley pecan cookies and caramelised milk sorbet

18

Ricotta and candied citrus "sandwich" roast macadamia praline and bitter chocolate sorbet

17

Roasted new season black figs, cinnamon doughnuts and mascarpone ice cream

18

Vanilla and lemon verbena panna cotta, local berries (gf)

18

Selection of local, Australian and international cheeses, quince paste, crackers and muscatels (gf on request)

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)