beachside dining in style
We ate like kings from a menu of simple, seasonal food – with an awesome ocean vista thrown into the mix.
David’s signature olive oil enriched focaccia helped soak up Bagna Càuda served with the locally made Jersey milk burrata.
We delighted at all the fresh, local seafood – and of course, the hand-cut, dry-aged Heritage Longhorn Beef Rump off the wood-fired grill, served with Parsley, Garlic & Beef Fat Fried Potatoes (courtesy of Richard Gunner and N&S).
The restaurant, the chef, the food and the setting were all molto bene – David’s little slice of Italy in Byron Bay is a must!
If you’re after more of the story, there was a nice little article recently in Gourmet Traveller here.
Or simply enjoy the images from our fabulous feast!