Sean’s Autumn Flavours

The seasons of change are upon us as we welcome in the flavours of Autumn.  Our Executive Chef Sean Connolly has been in town & has added some exciting new dishes to our menu we can’t wait for you to try.

The menu boasts simple, honest, seasonal food from locally sourced and sustainable suppliers. Sean’s passion flows through the kitchen, to the dishes and greets you at your table. His ethos is easy, like his menu – consistent & cooked to perfection.
“Keep it fresh, keep it simple and keep it all about the provenance”.


Plant-based goodness

“There’s nothing like the start of a new season to kick start healthy eating. We are so lucky to have an array of amazingly fresh produce in this country.” Sean’s vegan additions are bursting with flavour, featuring seasonal heroes Brussels sprouts, curried pumpkin, creamy garlic ‘shrooms and sugarloaf cabbage.  We guarantee these vegan delights will leave your bellies & hearts full.

A selection of vegan dishes, sugarloaf cabbage, curried pumpkin and brussles sprouts.

Taste the tenderness

“My food philosophy has always been based on using the best quality ingredients, done simply..” Driven to deliver you the finest cuts around, Sean welcomes three quality & juicy steaks to our menu, Sirloin, T-Bone and Grasslands Eye Fillet.

We’re proudly sourcing our ethical pasture raised, free-range, grass-fed meat from legends at Provenir Beef, providing the best in the Australian market.  Born from a shared concern for animal welfare and a passion for real food, Provenir partners with farmers to purchase and process their cattle on-farm.  Relax & enjoy while you dine knowing where your food comes from and how it made it to your plate.

Beautifully cooked steaks presented on a table.

Celebrating Seafood

Nestled in the heart of Byron Bay with the sea breeze flowing through the balcony we love to celebrate quality seafood.  “Keeping it simple with freshly caught, local seafood, cooked to perfection and finished with a drizzle of good quality.” – Chef Sean Connolly
Sourcing our fresh catch from local family owned business Northern Rivers Seafood, we have a tasty selection of bright Autumn dishes on the menu.  Chargrilled octopus, kingfish crudo & the decadent trout wellington will have you salivating.

Chef Sean Connolly presenting a fish wellington and a plate of cured kingfish.

Last but not least…

Sean’s baked up not one, but two scrumptious desserts, who doesn’t love a sweet ending? Best washed down with one of our delicious new season cocktails.
Book now and share one of these delicious new dishes with a friend or enjoy to yourself, we won’t tell!

A slice of treacle tart and a lychee martini