Dinner Menu

Celebrating Byron Bay’s wealth of local produce.

Dinner Menu


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


Spiced macadamias, marinated olives, orange, rosemary and garlic
$ 18


Freshly shucked oysters
$ 26 / $49

Baked miso butter, lime caviar or natural


Moreton Bay bug, mussels, leek and potato escabeche
$ 29


Fremantle octopus, Thai pesto, chorizo, snow peas potato, paprika
$ 28

(gf, df)

Locally farmed quail, sweetbreads, cepe, edamame, celery
$ 26


Cucumber and radish salad, goat labna, gazpacho
$ 20

(gf / df/ v)

63 degree free range egg, mushrooms. Shitake consommé , shallot, puffed rice
$ 22

(gf / df/ v)


Local Dorper lamb, corn, caramelized onions, parsnip, mushroom, Brussel sprouts

(gf )

Hiramasa kingfish, coconut emulsion, rocket oil, celeriac remoulade, bisque

(gf / df)

Newrybar free range chicken breast, Jerusalem artichoke, baby gem, peas, chestnut


Truffle mushroom risotto, foraged herbs, parmesan


Cape Byron 230g beef eye filley, confit garlic, barley, braised witlof, young carrots


Broccolini, almonds, garlic butter

(gf , v)

Mixed green leaves, lemon myrtle dressing

( v / gf / df)

Hand cut wedges, honey, mustard aioli

( v, gf, df)


600g Jack Creek Wagyu striploin 7+ score, fries, cos salad, broccolini, jus, assorted mustards


Roasted Bangalow pork rack for two, mash potato, broccolini, salad, spiced apple

Please allow 40 minutes for the pork rack



Nine textures of chocolate

( gf,v )

Carmel slice, chocolate mousse, soft nougat, peanut praline, raspberry sorbet


Rhubarb and apple crumble, rhubarb sorbet, burnt meringue


Strawberry cookies and cream

Dark chocolate sphere and berries

( gf )

Cheese selection

Apple paste, house made lavosh, fruit and honey bread


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