Welcome to Balcony Bar & Oyster Co.


Perched atop the buzzing Byron streets and just meters back form legendary main beach, Balcony Bar & Oyster Co. evokes the easy going surf culture that Byron Bay is famous for. Crafted by award winning Executive Chef & Owner Sean Connolly, the menu boasts simple, honest, seasonal food from locally sourced and sustainable suppliers.


“Our food is approachable, grown up and easy going. The best quality done simply. We are on the ocean so it makes sense to be celebrating great seafood, our oyster bar offers over 30 Australian varieties of freshly shucked oysters, our meats are cooked on the bone or in the shell, we are passionate about using local suppliers and supporting Australian growers.”
– Executive Chef, Sean Connolly


Connolly has a large and ever-growing playbook of dishes and ingredients that he loves. It’s all simple, honest, seasonal, ingredient-focused food and everything is presented like you’re at someone’s home. The common thread running through the menu is that items are light, bright and fresh..
At Balcony Bar & Oyster Co can expect to see bivalve fans slurping freshly shucked oysters and tucking into creative share plates whilst enjoying signature cocktails and relaxing in the afternoon sun. With décor suggestive of a seaside beach house, Balcony Bar & Oyster Co. is host to the only private dining room in Byron Bay. Why not celebrate your next event or special occasion with us? Balcony Bar now caters for large group bookings and exclusive events for up to 200 guests. This newly refurbished, heritage listed building is the perfect spot to celebrate your next event or special occasion. Offering a variety of event spaces, and menu options your guests will be delighted by Chef, Sean Connolly’s seasonal focused menu and our signature cocktails. Speak with our event coordinator today to find out more!


Owned by Sydney bar barron Fraser Short and The Sydney Collective, Balcony Bar & Oyster Co are the oyster experts in Byon Bay and have a bevy of fish and shellfish dishes on the menu. Fraser says, “Oysters are having a moment, and no wonder. They’re delicious, unpretentious, and, with their seemingly magical ability to filter the waters they grow in, sustainable, too. When I see oysters on a menu, I have a hard time not ordering them. There’s just nothing like sitting at the bar with a frosty beer or a glass of Rose and slurping down a dozen.”


The Byron Bay region provides a natural theater for incredible food that is incredibly unique, a green topography of rolling hills and gently sloped mountains. Across the road the deep blue of the sea shimmers across the horizon and fish, big fish, small fish, dolphins and whales are literally everywhere.