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

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

23/44

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

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 roasted butternut squash, local Jersey curd, Tuscan kale, turmeric and green chilli yoghurt, za'atar and mint (v)

21

Salad of heirloom carrots, stracciatella, roasted walnut, melon, Earl Grey and date purée (v)

22

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

27

Peking duck broth, scallop, mushroom and bonito (df)

24

Mains

Pasture fed grilled sirloin, Café de Paris butter, watercress and fries

42

Market fish, crushed Dutch cream potatoes, verjus burnt
butter, grapes, caper, parsley and lemon (gf)

44

Slow cooked beef Bourguignon pie, creamed potato purée, caramelised onions, smoked bacon lardons, sautéed mushrooms, golden puff pastry and red wine jus

35

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 pizza tomato, spring onion, basil and togarashi

26

Fusilli Avellinesi pasta
Kinkawooka mussels, leek and crème fraîche
or
Pork sausage, green chilli, parmesan
and zaátar

31/29

Sides

Fries, rosemary salt and aioli (v/df)

10

Cauliflower cheese (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

Caramelised pear and frangipane tart with honey and cinnamon ice 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