Daily bread, baked on site

Cold pressed olive oil and dukkah

Pendleton olives

Green, Kalamata and wild Australian, marinated in garlic, lemon and thyme

Local Tuckombil macadamias

Roasted with spices and sea salt

Chick pea chips

Harissa mayonnaise

Charcuterie of Salumi meats

Cured and prepared in Billinudgel and served with pickled red cabbage, house made mustard and toasted bread

Freshly shucked oysters

Finger lime and Chardonnay vinegar

Prawns from Yamba

Chorizo, grilled pardon peppers and mojo picon

Grilled quail from Rannoch Farm

Crushed olives oil potatoes , watercress, parma ham, green olives and vincotto

Sashimi

Radish, coriander, spring onions, candied fennel and sweet ginger vinegar

Country terrine of duck and pork

Bitter leaves, grape chutney and toasted sourdough

Roots , grains and seeds

Heirloom beets and baby carrots, freekah, sprouts, yoghurt and caramelized vinegar

Toasted goat’s cheese

Candied Nimbin pecans, pear, frisee, pancetta and local honey

Northern Rivers grass fed beef

200gm fillet with potato gnocchi, mushroom ragout, tarragon and crème fraiche

Byron Bay Pork belly

Slow roasted, butternut pumpkin fregola and black cabbage

Freckles catch

Today’s fish with pea risotto, zucchini flower, smoked tomatoes and pea tendrils

Milly Hill lamb

Roasted rump, harissa baby carrots, spiced yoghurt, almonds and coriander

Casiono beef short ribs

Slow braised, garlic mashed potatoes, pearl onions, green beans and gremolata

Gnocchi

Roasted Bangalow mushrooms, silver beet, pencil leeks and truffled pecorino

Seafood broth

Fish, prawns and mussels with tomato, red capsicum and smoked paprika

Fries

With sea salt and roasted garlic aioli

Steamed broccolini

With flaked almonds

Potato gratin

With bacon crumbs

Rocket and parmesan salad

With aged balsamic vinegar

Janelle’s organic salad leaves

With ver juice dressing

Crème catalan

Olive oil tartas, soft chocolate and candied orange

Passion fruit parfait

Coconut sorbet, finger lime and pineapple

Frangipane tart

Caramelized pear, honey macadamias, oat crumble and mascarpone cream

Chocolate fondant

Milk chocolate sauce, rum and raisin ice cream

Ice creams and sorbets made on site

With seasonal fruits

Cheeses

A variety of Australian and imported with quince paste, local honey comb and lavosh

Sashimi

Radish, coriander, spring onions, candied fennel and sweet ginger vinegar NV Croser Adelaide Hills SA

Yamba prawns

Chorizo, grilled pardon peppers and mojo picon 2010 Bibi Graetz Casamatta Bianco Vermentino Toscana Italy

Grilled quail from Rannoch Farm

Candied Nimbin pecans, pear, frisee, pancetta and local honey 2007 Valdemar Conde Valdemar Crianza Rioja Spain

Northern Rivers grass fed beef

220gm fillet with potato gnocchi, mushroom ragout, tarragon and crème fraiche 2010 moss Wood Amy’s Margaret River WA

Passion fruit parfait

Coconut sorbet, finger lime and pineapple 2009 margan Botrytis Semillon Hunter Valley NSW

Bangalow cheese co

Bay seafood

Munch Crunch Organic Produce

Nimbin valley pecans and Rice

Salumi Australia

The Farm Gate Providore

The Witch’s Broomstick

Zest Byron Bay

Daily bread, baked on site

Cold pressed olive oil and dukkah

Pendleton olives

Green, kalamata and wild Australian, marinated in garlic, lemon and thyme

Local Tuckombil macadamias

Roasted with spices and sea salt

Freshly shucked oysters

Finger lime and Chardonnay vinegar

Toasted olive and thyme sourdough

Babaganoush and pesto dips

Charcuterie of Salumi meats

Cured and prepared in Billinudgel and served with pickled red cabbage, house made mustard and toasted bread

Quinoa salad

Verejuice poached chicken, pickled baby carrots, avocado and cos lettuce

Chickpea chips

Harissa mayonnaise

Fries

Sea salt and roasted garlic aioli

Rocket and parmesan salad

Aged balsamic vinegar

Fries

With sea salt and roasted garlic aioli

Rocket and parmesan salad

With aged balsamic vinegar

Janelle’s organic salad leaves

With verjuice dressing

Frangipane tart

Caramelized pear, honey macadamias, oat crumble and mascarpone cream

Passion fruit parfait

Passion fruit parfait

Carrot cake

Cream cheese icing and candied orange

Ice creams and sorbets

Our own variety with seasonal fruits

Daily bread, baked on site

Cold pressed olive oil and dukkah

Pendleton olives

Green, kalamata and wild Australian, marinated in garlic, lemon and thyme

Local Tuckombil macadamias

Roasted with spices and sea salt

Freshly shucked oysters

Finger lime and Chardonnay vinegar

Toasted olive and thyme sourdough

Toasted olive and thyme sourdough

Charcuterie of Salumi meats

Cured and prepared in Billinudgel and served with pickled red cabbage, house made mustard and toasted bread

Quinoa salad

Verjuice poached chicken, pickled baby carrots, avocado and cos lettuce

Chick pea chips

Harissa mayonnaise

Fries

Sea salt and roasted garlic aioli

Rocket and parmesan salad

Aged balsamic vinegar

Daily bread, baked on site

Cold pressed olive oil and dukkah

Pendleton olives

Green, kalamata and wild Australian, marinated in garlic, lemon and thyme

Local Tuckombil macadamias

Roasted with spices and sea salt

Oysters

Freshly shucked with finger lime pearls and Chardonnay vinegar

Soup

Vichyssoise with chive oil and toasted sourdough

Satay beef skewers

Lemongrass, chili vinegarand Asian salad

Bruschetta

Coopers Shoot tomatoes, black garlic, feta and basil

Pumpkin salad

Roasted butternut, goat’s curd, baby spinach leaves and flaked almonds

Quinoa salad

Verjuice poached chicken, pickled baby carrots, avocado and cos lettuce

Beer battered fish and chips

Tartar sauce, lemon and salt

Chicken pie

Puree potatoes, green beans, leeks and verjuice

Byron burger

Premium ground beef, bacon, cheese, tomato, beetroot, iceberg lettuce, ketchup and fries

Toasted sourdough sandwich

Chicken, tomato and bacon with spice salted fries

Northern Rivers beef

Char grilled 200gm fillet, salad of Heather Armstrong’s cucumber and potato gratin

Navjot’s curry

Chicken tikka masala, lime pickle, steamed rice and pappadums

Today’s fish

Freckles catch with steamed vegetables, extra virgin olive oil and sea salt

Pea risotto

Marjoram and aged parmesan

Pecan pie

Nimbin pecans, vanilla bean ice cream and maple syrup

3 cheeses

Quince paste, muscatels, honey comb and walnut bread

Marinated green, Kalamata and wild Australian olives (v) (GF)

Warm spice roasted local macadamias (v) (GF)

Freshly shucked oysters

Cider vinegar with cucumber, shallots and fleur de sel (V)(GF)

Toasted olive and thyme sourdough (v)

Babaganoush and macadamia pesto

Quinoa salad

Verjuice poached chicken, heirloom carrots, ash goat’s cheese and flame raisin dressing (GF)

Pizza

Tomato, salami, chili, mozzarella and rocket

Fish and chips

Beer battered, tartar sauce and market salad

Linguini

Spanner crab, garlic, chili, parsley, lemon and crème fraiche

Byron Burger

Byron Burger