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The most flavoursome of the Thai curries, tender pieces of Cape Byron Angus Beef cooked in mild spices, coconut milk with kumara and local potato pieces…
We’ve seared these scotch fillets before topping them with café de paris butter so you can heat until cooked to your liking. Served with roasted chat potato, pesto mushrooms and local tomato.
Chef Jim’s super popular ‘Chicken Bang Bang’. Four individual free range chicken breasts are lightly grilled, then coated in our signature creamy satay ‘Bang Bang’ sauce….
We took our inspiration for these lush Coconut & Lime Tasmanian Salmon Fillets from the beautiful sub tropical Byron Bay climate and they’re perfect for a balmy summer evening meal……
Chef Jim’s twist on our classic sweet potato and bean chilli. He’s added lentils, Mexican inspired spices, sweet potato, fresh vegetables and a mix of kidney and white beans…
Slow roasted Bangalow pork belly topped with crispy crackling is served on a bed of heavenly roast garlic mash and accompanied with roasted seasonal veggies and delivered with a sage jus……
We’ve slow roasted individual lamb rumps until they’re incredibly tender; cooked with lemons, oregano, rosemary and tomato…
Slow roasted shoulders of lamb with garlic, rosemary and oregano, before creating a rich lamb and tomato sauce…
Our Thai Beef Salad is a perfect summer dish in Byron’s tropical climate. We’ve seared 800g of beef eye fillet marinated in Thai spices…..
Tender pieces of free- range chicken, simmered with Thai spices, chilli, galangal, garlic and coriander…
Eggplant, zucchini, capsicum, carrots and sweet potato are simmered with Thai spices, garlic, ginger, chilli, lemongrass, coriander and coconut milk…
