Sean’s Winter ’18 Menu

Executive chef Sean Connolly is all about creating hearty, simple, approachable dishes. He loves using local produce when possible and meats are always cooked in the shell or on the bone. The new winter menu at Balcony Bar & Oyster Co is no exception. The ‘Charred + On The Bone’ section on our winter menu has some incredible new additions such as the Kingfish Cutlet, Grain Fed Pork Chop, Wagyu Rump and the Angus Rib On The Bone.

Sean says, “I’m really proud of what we’re achieving at Balcony Bar & Oyster Co.! I also love our vegetarian dishes. From the cauliflower popcorn to the zucchini noodles, the cauliflower steak and the mushroom gnocchi. I love cooking vegetarian food it’s very clean and good for the soul. It’s all stuff that makes you feel good. It doesn’t sit to heavy. It fits in with my lifestyle and the lifestyle of Byron really.”

To compliment our winter menu our balcony bar mixologists have created a range of warm winter inspired cocktails such as our Gin Hot Toddy which features all local products – Brookie’s gin, local lime, ginger and cane juice from the Byron Farmer’s Markets. We also have a delicious Mezcal Negroni that is our cocktail of the month for June plus plenty more old and new favourites to choose from.

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