No Bones Byron Bay is excited to announce the arrival of their new head chef, Bianca Palmer, saying her ‘extensive culinary background and passion for plant-based cuisine are set to bring a fresh wave of innovation to our restaurant. Bianca’s journey has taken her from the lush landscapes of the Hunter Valley to the prestigious kitchens of Paris and Malaysia, and now, to our vibrant community in Byron Bay.’
‘Bianca’s culinary career began in the Hunter Valley, NSW, where she developed a deep appreciation for local, seasonal produce. She has worked in esteemed establishments like Bistro Molines and Le Cordon Bleu in Paris, and most recently, she honed her skills with Michelin-starred Chef Andrew Walsh in Malaysia. Her diverse experiences have enriched her culinary style, emphasising sustainability and creativity.’
‘At No Bones, Bianca is launching an exciting new menu that celebrates the flavours and quality of locally-sourced, organic ingredients. Some of the standout dishes include Zucchini Blossom with cashew and dill ricotta, Smoked Eggplant with confit garlic yoghurt, and Gnocchi featuring local Shroom Brothers shimeji mushrooms. These new offerings reflect Bianca’s commitment to sustainability and her innovative approach to plant-based cuisine.
‘Bianca’s vision for No Bones goes beyond creating delicious dishes. She aims to foster a deeper connection with our community through sustainable practices and the use of local produce. Her new menu is a reflection of this philosophy, promising an extraordinary dining experience that honours both flavour and the environment.
‘We invite you to join us at No Bones to experience the culinary delights crafted by head chef Bianca Palmer and to be part of this exciting new chapter in our journey towards exceptional plant-based dining. Come and discover how Bianca’s expertise and creativity are transforming our menu and elevating our commitment to sustainability.’
For four decades The Echo has printed the stories some people loved, some people hated, and some pretended not to read. If you want us to keep telling the truth, the real truth, not the sugar-coated version. We’ll need your support to keep the presses rolling. 
