Dine

Dinner Menu

Celebrating Byron Bay’s wealth of local produce selected by our Head Chef Gavin Hughes.

Entrees & Starters

Local rock oysters, shucked to order
served natural on ice with lemon & native lime ponzu
vinegar (gf/df)
Half
Dozen

23/44

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

16

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

16

Local Bread Social sourdough olive oil & macadamia butter (v)

10

Northern Rivers salumi selection olives, pickles, Davidson plum relish & grilled sourdough (df)

Lonza - peppercorn & juniper berry cured aged pork loin
Sopressa Milano - red wine & pepper infused salami
Salsiccia Sarda - traditional Sardinian salami

32

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

21

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

22

Salad of sprouted bulgur wheat & cauliflower rye berries, macadamia nuts, chargrilled eggplant purée & sheep’s yoghurt (v)

22

Poached Byron Creek Farm free range chicken salad fennel, green mango, sprouts, pea tendrils & lemon
myrtle (df)

24

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

27

From the Grill

All grills served with
Served with hand cut chips, green salad & mustards
Choice of red wine sauce, Café de Paris butter
or béarnaise sauce

Pasture fed beef fillet (gf)

47

265 day grain fed Ranger’s Valley rib eye on the bone (gf)

59

Mains

Roast Burrawong Gaian free range chicken peas, snow peas, marjoram, pea tendrils & roasting juices (gf)

35

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

44

Risotto of local Tweed king prawns & prosciutto fennel, tomato, basil & spring onions (gf)

37

Tom’s Byron gourmet pasta & soft cooked egg oyster mushrooms, baby kale & toasted sesame (v)

33

Parmesan & herb crumbed free range pork cutlet shaved cabbage, potato purée & Billinudgel brown
sauce

38

To Share
Native organic salt bush lamb for two roast Autumn vegetables, bush dukkah & native mint sauce (gf/df)

97

Sides

Fries, rosemary salt & aioli (gf)

10

Salad leaves, lemon aspen dressing (gf/df)

10

Steamed Byron greens, burnt miso butter (gf)

10

Poached new season potatoes, smashed with lemon,
olive oil & herbs (gf)

10

Dessert & Cheese

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

18

Tropical fruit mousse mango, banana & passionfruit mousse, coconut, raspberry and finger lime syrup

18

Dark chocolate cake dark chocolate ganache, toasted cacao and chocolate sorbet

18

Plum & frangipane tart crème fraîche ice cream and Chantilly

18

Northern Rivers Autumn fruits freshly churned ice creams

18

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

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)