Celebrating Byron Bay’s wealth of local produce.

Dinner Menu


Local Sourdough, caramelized burnt miso butter, native spiced salt
$ 10


Spicy macadamia, marinated olives, orange, rosemary and garlic
$ 18


Freshly shucked oysters
$ 26 / $49

Japanese dressing and bisque caviar


Prawn cocktail, avocado mousse, spiced lettuce gel, burnt lime gel, cocktail marshmallow
$ 28

Textures of carrots
$ 21

Young onions and edamame

(v , gf, df)

Bangalow Pork belly
$ 25

Berries, lilly pilly, smoked yogurt, olives and spiced honey


Cured salmon
$ 24

with thai pesto, rocket oil and onion hearts

(gf / df)


Polenta, baby corn, popocron snow, corn puree, shallots, asparagus, quinoa, quail eggs

(gf / v)

Market fish

with soy, garlic, turnips, shiitake, squid ink tuile

(gf / df)

Spiced lavendar kangaroo loin

with textures of beetroot

Ranger's Valley black onyx eye fillet

with dauphinoise potato, spinach, quandong, jus


Suffolk lamb

Young vegetables, macadamia and mustard jus



Broccolini, almonds, garlic butter

(gf , v)

Mixed green leaves, lemon myrtle dressing

( v / gf / df)

Hand cut wedges, honey, mustard aioli

( v, gf, df)


Whole fried baby snapper

Steam Asian greens, soy dressing and rice


Nine textures of chocolate

( gf )

Spiced layer cake

Violet custard, berries, coconut crumble, rum and raisin ice cream

Apple parfait

Lemon myrtle, salted caramel, apple meringue and lime marshmallow


Strawberry cookies and cream

Dark chocolate sphere and berries

( gf )

Cheese selection

Apple paste, housemade lavosh, fruit and honey bread


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