Byron Retreat Pack

Chef Jim and I disagree on what goes into the perfect Greek Salad, he prefers Kalamata olives and I prefer black (clearly I’m right but he’s often holding a sharp knife) but the combination is always fresh local tomato, crisp cucumber and capsicum, red onion and lots of creamy Greek feta.

Our dressing is olive oil, red wine vinegar and oregano and all you need to do is dress and serve.

A crispy combination of bean shoots, wombok, and asian vegetables, tossed through with fresh chilli and corriander....

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...

Our Tuscan Summer salad of lettuce, local tomatoes, red onion and indulgent house made garlic croutons. Finished off with a grating of fresh Parmesan, it's accompanied with and our classic vinaigrette. The ideal side salad to many of our dishes. This goes particularly well with lasagne or cannelloni.

This indulgent cheesecake is flavoured with raspberries and white chocolate on a crumbly biscuit base. Four generous portions are delivered with fresh berries, mint and our house made raspberry jus.

Our coffee and Tiamaria soaked Tiramisu made up of layers of beautiful sponge mascarpone before being dusted with coco powder.

Housemade strudel pastry encloses spiced local pears, apples and blueberries. It's one of our summer favourites. Delivered with clotted cream.