Dine

Dinner Menu

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

Entrees & Starters

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

10

Oysters, shucked to order served natural on ice with lemon and native lime ponzu vinegar (gf/df)
Half
Dozen

23/44

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

16

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

16

Northern Rivers salumi selection 32 olives, pickles, spiced pear relish and grilled sourdough (df) (gluten free on request)

Lonza - peppercorn and juniper berry cured 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 & aged balsamic (v)

21

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

22

Spiced seared yellow fin tuna avocado, soba noodle and shredded wombok salad, mustard miso vinegar (df and gf on request)

27

Sashimi Hiramasa kingfish, Davidson plum, gin pickled cucumber and buckwheat (df)
(gluten free on request)

25

Peking duck
Scallop, mushroom and bonito broth (df)

24

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)

46

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

59

Mains

Roast Burrawong Gaian free range chicken potato purée, roast sweetcorn, lardon and marjoram, roast chicken jus (gf)

35

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

44

Char grilled, split local jumbo prawns black pepper, chilli and garlic sauce (gf/df)

36

Cauliflower & celeriac risotto baby kale, thyme and dried shiitake (v/gf) (df on request)
Add Queensland spanner crab

31

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

38

Roast Byron Bay Pork rump crackling, buttered cabbage, potato puree and grain mustard jus (gf)

39

To Share
Native organic salt bush lamb for two roast winter vegetables, bush dukkah and native min

97

Sides

Fries, rosemary salt & aioli (gf)

10

Salad leaves, lemon aspen dressing (gf/df)

10

Steamed Byron greens, burnt miso butter (gf)

10

Potato purée, chive butter

10

Dessert & Cheese

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

18

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

18

Northern Rivers Winter fruits freshly churned ice creams (gf) (dairy free on request)

18

Baked ginger and date pudding Armagnac crème Anglaise, vanilla ice cream and butterscotch sauce

18

Caramelised pear and frangipane tart 18 Honey and cinnamon ice cream

18

Selection of local, Australian and international cheeses quince paste, crackers and muscatels (gluten free on request)

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)