REVIEW
Wine first. That's the philosophy in this dim but rollicking Parisian-style joint on the south side of Byron Bay, where the menu isn't handed over until you've chosen your first drink. Rest assured that every dish on that subsequent menu – from the opening crunch of crisp potato, Manchego cream and shaved local mushrooms, to the deeply satisfying bowl of pippies in buttery, pearlescent chicken broth – is built to harmonise with every drop on wine importers/co-owners James Audas and Tom Sheer's heaving list of vin naturel. Chef Ollie Wong-Hee's classic training manifests in rich bisques and emulsified sauces, while his Chinese heritage and interest in Southeast Asian cuisine glows in the knockout take on chả lá lốt: a bullet of grilled pork wrapped in a betel leaf with lettuce, pickles and charred pineapple-chilli sauce. Like most of the dishes, it's easily eaten with one hand, so you never have to put down your glass.
ABOUT
Chef Ollie Wong-Hee
Price guide $
Bookings Recommended
Wheelchair access Yes
Open Dinner Tue-Sat
Price guide $
Bookings Recommended
Wheelchair access Yes
Open Dinner Tue-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
