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A barefoot-friendly bistro where rules fade and good energy lingers.

A barefoot-friendly bistro where rules fade and good energy lingers.

A barefoot-friendly bistro where rules fade and good energy lingers.

Locals treat it like their living room. Travelers never want to leave. Every surface and scent tells a story — crafted from reclaimed materials, shaped by community, and grounded in sustainability. Our menu evolves with the seasons, celebrating great local produce and the farmers and characters alike that stand behind it. Designed by friends that are like family to us. 

This is where aspiration meets ease, refinement meets rawness, and every detail whispers joy. Come as you are, stay as long as you like.

Locals treat it like their living room. Travelers never want to leave. Every surface and scent tells a story — crafted from reclaimed materials, shaped by community, and grounded in sustainability. Our menu evolves with the seasons, celebrating great local produce and the farmers and characters alike that stand behind it. Designed by friends that are like family to us. 

This is where aspiration meets ease, refinement meets rawness, and every detail whispers joy. Come as you are, stay as long as you like.

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Snacks

Green melon with wasabi

8

Potato rosti with tuna tartare, Kaluga caviar

42

Rock oysters, Clyde River

9

Ballina prawn dog, smoked burger sauce

14

Entrees

Vegetable tarte tatin

28

Smoked beef tartare

28

Salt and pepper Eastern rock lobster

120

Bangalow country pork

32

Potato gnocchi, vodka cherry tomato, Ballina prawns

40/60

Mains

Mushroom risotto

47

Olive oil poached swordfish steak, mint and barley with smoked fish sauce

62

Grilled Josh Lewis fish of the day

68

Braised pot roast Speckle Park beef

58

Bangalow pork, BBQ onions, apple

62

Roast organic half chicken for two

80

On the grill

220g speckle park heritage filet steak

72

400g Dry-Aged speckle park 36 Month Grass-Fed, Bone-In Sirloin

125

600g Dry-Aged CopperTree Ribeye

140

200g Mishima aged 60 days "cut of the day"

150

Sides

The Belongil salad

18

Home cut fries cooked in tallow

14

Tomato salad

14

Grilled Boon Luck Farm zucchini, pistachio

18

Dessert

Chocolate Tart, lemon myrtle

18

Trifle, lychee jelly, passion curd, diplomat, exotic fruits

16

Paris-Brest Hazelnut Praline

16

Crème Pâtissière, roasted peaches

16

Mango creme brulée, fresh mango, lime zest

16

Affogato

16

The Belongil Sundae

16

Creme Caramel

16

WINE

Listen to our playlist

Open 7 days

monday to friday

LUNCH from 11:30am
Dinner from 5:30pm

All Day dining saturday and sunday
bookings recommended, WAlk ins available

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33-35 Childe STREET, BYRON BAY
+61 02 5643 9377

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Logo

33-35 Childe STREET, BYRON BAY
+61 02 5643 9377

Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay ·  Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · 
Logo

33-35 Childe STREET, BYRON BAY
+61 02 5643 9377

Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay ·  Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay · Byron Bay ·