Dine

Lunch Menu

Entrée, Salad & Grazing

Our spiced macadamias with chilli and smoked paprika (gf/df)

16

Warm Grumpy Grandma’s olives with herbs and fennel (gf/df)

16

Local rock oysters, shucked to order served natural on ice with lemon and native lime ponzu vinegar (gf/df)
half
dozen

23/44

Crudo of local seafood, pickled ginger, cucumber and lime (gf/df)

27

Northern River’s Salumi selection, olives, pickles, Davidson plum relish and grilled sourdough (df)
Lonza - peppercorn and juniper berry cured and aged
pork loin
Sopressa Milano - red wine and pepper infused salami
Salsiccia Sarda - traditional Sardinian salami

32

Bruschetta of Byron Bay local burrata, mushrooms, pickled endive, Grumpy Grandma’s olive oil and aged balsamic (v)

21

Salad of grilled organic broccoli, shaved prosciutto, pecorino, roasted crushed almonds and verjuice (gf)

22

Autumn fig salad, goat curd, green beans and vincotto (v/gf)

24

Poached Byron Creek Farm free range chicken salad, fennel, green paw paw, sprouts, pea tendrils and lemon myrtle (gf/df)

23

Bresaola with local beets, parmesan, olive oil and rocket (gf)

23

Mains

Steak frites, grilled sirloin, Café de Paris butter, watercress and fries

42

Local line caught fish, olive oil and herb crushed kipfler potatoes, verbena tea sauce vierge (gf)

44

Stone & Wood beer battered daily fish, tartare sauce, grilled lemon, salad and fries (df)

34

The Byron burger. Freshly ground Coopers Shoot grass fed rump, caramelised onions, cheddar, pickles, tomato relish, Bread Social bun and fries

25

Fried chicken sandwich. Szechuan fried free range chicken, slaw, Billinudgel chilli sauce, pickles, Bread Social brioche bun and fries

27

King prawn and sobrasada flatbread, tomato, spring onion, basil and togarashi (df)

26

Chilli crab linguini, Queensland spanner crab, cherry tomatoes, garlic, ginger and red chilli (df)

38

Sides

Fries, rosemary salt and aioli (v/df)

10

Roasted garlic potato purée (v)

10

Salad leaves, lemon aspen dressing (v/df/gf)

10

Steamed Byron greens, burnt miso butter (v/gf)

10

Dessert & Cheese

Tropical fruit salad, finger lime and local organic ginger beer sorbet (gf/df)

18

Plum and frangipane tart with crème fraîche sorbet and vanilla Chantilly cream

18

Selection of local, Australian and international cheeses, quince paste, lavosh crackers and muscatels

34

gf – gluten free     v – vegetarian     df – dairy free

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

Service times: 12:00 noon to 3:00 pm

Book now: +61 02 6639 2111