Loft Byron Bay has moved into winter mode with both the menu and the wine list adjusting to the cooler weather, without losing the favourites. And again, the sophisticated yet relaxed menu has hit the right note.
Loft is well known for its incredible cocktails and late-night vibe, yet this new menu sees Loft position itself more firmly into the restaurant and dining scene.
Executive chef Martyn Ridings says, ‘Our new menu is bright and warming, reflective of the flavours of a European winter, while using our incredible local produce.’
‘The menu is much larger, with more options in terms of both sharing and substantial meals. It’s perfect for date nights, big groups, or celebrations and we are now taking bookings for all group sizes so you can secure a spot in advance.
‘You can still expect old favourites like our signature deli bar selections, and you can take your cheese board to the next level with the addition of house-made chicken-liver pâté – it’s ridiculously good!’
Owner Matt Hunt says, ‘We wanted to bring the warmth inside. Loft has been a summer venue since we opened into the season, overlooking the ocean with big open spaces. Winter is now approaching and as the Bay chills off Byron locals will have an inviting homely place to retreat to during the colder months. With the addition of some special warming interior additions (stay posted!), and this incredible new menu, Loft is the place to unwind this winter.’
The wine menu, crafted by bar manager Harry Brown, is thoughtful, sophisticated, and interesting, with its customary blend of local and international labels, carefully curated for the cooler winter months.
You can choose a selection of ‘smalls’ to taste a little of everything or choose one of Loft’s sharing mains with sides for something more hearty.
The new ‘smalls’ menu is seafood focused, with warm, smoky flavours reflective of the approaching winter. Some of the standouts are:
Pan-seared scallops served with Jerusalem artichoke puree, roasted Jeruselum artichokes and crispy pancetta.
House-smoked salmon and pickled shallot rillette. Served with crispy potato chips and fermented cabbage.
Almost too stunning to eat – Freemantle (WA) coal-smoked octopus, served with sweet and sour caponata and garlic aioli.
The many vegetarian options include the baked mushroom tart or roast pumpkin risotto with plenty of parmesan and melted taleggio cheese and toasted pepitas.
The shared mains are suited to two or more people. It wouldn’t be hard to find a partner who’d be happy to share either the:
Crispy, melt-in-your-mouth free-range pork belly with celeriac puree, charred leeks and cognac prunes, or the
Free-range half-chicken, slow cooked, roasted and glazed, served with pumpkin puree, mushroom ragout, and toasted spices.
Of course any dish can be complemented with one of Loft’s salads (beetroot, pumpkin, or a simple caprese) or french fries with the famous shallot seasoning.
Now taking bookings for groups of all sizes.
Loft Byron Bay
4 Jonson St, Byron Bay
Ph 6680 9183