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Byron Shire
March 5, 2021

Loft’s Long Lunch back in style

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Take some time out for yourself this week to leisurely graze over 5 courses with Loft’s new ‘Long Lunch’ option, available everyday 12-3pm. Relax, wine and dine in one of Byron’s hottest new venues, perched at the top of Jonson Street overlooking town. 

Soak up the warm sea breezes while you enjoy Executive Chef Martyn Ridings’ special offerings showcasing some of the best produce of our region (and Australia) in a creative way that brings something different to the Byron food scene.  

Whether you are making time to reconnect with friends, needing a mid-week excuse to leave the office or settling into a laidback weekend, the Loft Long Lunch is the perfect way to treat yourself, and have some fun! 

Loft’s soft, warm and beachy interiors will have you wanting to stay for hours. You can’t go past one of their signature cocktails, Lychee Chilli Coconut Martini or the Brookie’s Gin Gimlet. In addition to Spritz and local beers on tap, there is also a very good choice of wines, whether you are after a Grand Cru Chablis from Burgundy, or a modern organic Australian wine. Just to make it even easier to settle into the relaxed, casual vibe, there are plenty of good wines available by the glass.

While you are relaxing and enjoying the food, Executive Chef Martyn Ridings and the team are working hard behind the scenes to make sure food is spot on. A great deal of thought and care has gone into selecting the menu.

‘To start, we have the ‘Smoked Cod Paté’; hot smoked New Zealand cod fillets in a creamy potato paté served with crisp potato shards and finished with lemon zest and fresh dill’, he says.

‘The next dish is a personal favourite of mine, and something quite different for Loft. Kangaroo, cooked over hot coals served rare with textures of carrot – a smoky and sweet carrot puree, pickled carrot and roasted baby carrot. To finish, a rich red wine jus and uniquely, caramelised white chocolate is shaved on top of the carrot, which gives such a lovely sweetness and interesting contrast to the game meat and jus. The kangaroo is from the Paroo Darling Region in Northern NSW.

‘To cleanse the palate, we have Tomato & Mozzarella. Two local favourites paired simply, allowing them to shine – Coopers Shoot ox-heart tomatoes with Byron Bay Mozzarella. 

‘We follow this with our ‘Beef with Beetroot’ – burnt butter sous vide, and seared Rump Cap served with textures of local beetroot. The beef is some of Australia’s very best Tasmanian Cape Grim Beef. Grass fed and the highest quality cut, served rare to medium rare, with pickled plums, smoked beetroot puree, fresh beetroot sheets, cauliflower puree, and diced roasted beetroot. The textural play on beetroot with the smokiness and sweetness lends itself well to the beef.

‘To finish, a refreshing mixed berry sorbet served with fresh berries. Strawberries, blackberries, blueberries and lychees combine for the ultimate summer treat.’

It appears that the Long Lunch is back in style at Loft!

Loft: 4 Jonson St, Byron Bay. Ph 02 6680 9182

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