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 potted garlic confit and balsamic (v)

10

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

Freshly shucked oysters served on ice with Ewingsdale finger lime and Chardonnay vinegar
1/2 dozen or dozen

24/39

Heirloom tomatoes, mozzarella, basil, Grumpy Grandma’s olive oil and lemon dressing (gf/v)

19

Apple wood smoked duck breast, organic baby beetroots and orange candied Nimbin Valley pecans (gf)

23

BBQ Ballina prawns, chilli lime salt, green paw paw salad and Vietnamese mint

25

Terrine of free range Bangalow pork, duck, pistachio, Davidson plum chutney
and toasted sourdough

21

San Daniele prosciutto, seasonal figs, feta, radicchio and Imogen's Farm fig vincotto

25

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

23

Slow cooked octopus, padron peppers and sauce Romesco (gf)

25

Salads

Rocket, pear and shaved parmesan (gf/v)

16

The Byron Caprese salad, local vine tomatoes and Australian mozzarella (gf/v)

17

Quinoa, spinach, pumpkin with verjuice, chilli and salted roasted macadamias (gf/v)

18

From the Grill

All served with mixed local leaf salad with French dressing and hand cut chips
Select from Bordelaise, Béarnaise or Chimichurri sauces for beef options

Rangers Valley 265 day dry aged grain fed 350gm scotch fillet

74

Grilled Gippsland pasture fed 230gm sirloin steak

42

Daily market fish simply grilled (gf)

40

Shared Menu

Minimum 4 people, maximum 24 people

88 per person

Daily sashimi with pickled ginger, wasabi and soy

Freshly shucked Sydney Rock or Pacific oysters with garnishes

Ballina prawns, Asian salad, roasted chilli mayonnaise and Brookfarm
lemon myrtle macadamia oil

Pan roasted market fish with lemon and garlic butter

Selection of seasonal fruit, chef’s daily trio of freshly churned sorbets

More Substantial

Giovanni’s fregola in shellfish stock with mussels, prawns, squid, white fish, garlic,
parsley, white wine and Alto olive oil

37

Market fish, celeriac purée, baby leeks, pickled mushrooms, Congo potato chips,
chicken & chive vinaigrette (gf)

40

Our Coq au Vin of Burrowong free range chicken, local mushrooms, bacon, 39
Shiraz onion sauce and Paris mash (gf)

39

Root vegetable curry, grilled garlic flat bread, raita cucumber, ginger and coriander relish (v)

34

Roasted rump of New England Milly Hill lamb, sweet and sour eggplant, tomato,
celery, green olives and black garlic aioli (gf)

38

Roasted Berkshire pork cutlet, maple roasted, parsnips, cider braised apples and crackling

41

Grilled whole fish Thai style with Asian vegetables

44

Sides

French fries with aioli

9

Paris mash

9

Steamed seasonal vegetables toasted almonds (gf)

9

Organic leafy salad from the Byron farmer’s market (gf)

8

Rocket and shaved parmesan (gf)

8

Dessert & Cheese

Elderflower panna cotta, rum oranges, candied maple almonds, lemon gelato (gf)

17

Classic crème brûlée, rhubarb compôte with Autumn strawberries (gf)

17

Valrhona bitter chocolate marquise, lavender ice cream, raspberry coulis, macadamia praline

17

Coconut and white chocolate parfait, raspberry and mango sorbet, finger lime syrup and black sesame

17

Seasonal fruit and berries, trio of sorbets, kafir lime, and ginger beer syrup and candied almonds (gf)

17

Cheese selection of soft, blue and hard cheeses, muscatels, quince paste, lavosh and Falwasser crackers (gfo)

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)