Dine

Dinner Menu

Celebrating Byron Bay’s wealth of local produce.

Entrees & Starters

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

10

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

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

23/44

Seared Yellow Fin tuna with soy, sesame and a tartare of vegetables (df)

27

Sashimi. Today's market fish, Davidson plum, gin pickled
cucumber and buckwheat (df) (gf on request)

25

Bruschetta of caramelised butternut squash, local Stracciatella, crisp kale, zaatar and mint (v)

21

Salad of grilled peaches, fresh goat's curd, black garlic, pancetta and pistachios (gf on request)

24

From the Grill

200g pasture fed Black Angus beef fillet

49

Six week dry aged 350g rib of Limousine Angus beef

59

Served with hand cut chips, green salad, mustards,
red wine jus and Café de Paris butter

Mains

Roast breast of local free range chicken, ragoût of sweet corn, asparagus, rigatoni and parmesan

35

Atlantic salmon, garden peas, celery, apple, sorrel juice and buttermilk (gf)

42

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

36

Risotto of celeriac and roasted cauliflower 31
thyme sautéed mushrooms (v/gf) (df on request)
Add Queensland spanner crab $8

31

Cutlet of Rare Breed Clarence River pork, crackling, colcannon and grain mustard jus (gf)

39

To Share
Pot roasted shoulder of New England lamb for two, zucchini, farro, mint and lemon (df)

97

Sides

Fries, rosemary salt & aioli (gf)

10

Charred broccolini and asparagus, puffed grains

10

Salad leaves, lemon aspen dressing (gf/df)

10

Steamed Byron greens, burnt miso butter (gf)

10

Dessert & Cheese

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

18

Dark chocolate câdeau, ganache, passionfruit curd and chocolate sorbet

18

Roasted new season black figs, cinnamon doughnuts and mascarpone ice cream

18

Vanilla and lemon verbena panna cotta, local berries (gf)

18

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