Set within the lush coastal surrounds of Elements of Byron, Azure Bar and Grill has unveiled its new seasonal menu, celebrating exceptional Australian produce, the art of grilling, and the distinctive flavours of the Northern Rivers.
Led by Executive Chef Craig Robertson, the menu embraces a ‘farm gate to foreshore’ philosophy, drawing inspiration from the region’s farmers, fishers and artisans, alongside native ingredients foraged from the resort’s own 50-acre landscape.
A celebration of local provenance
The menu begins with an enticing selection of dishes that showcase the diversity of the region’s produce.
Charred Ballina prawns are paired with sago crisp, preserved lemon and foraged finger limes, while chargrilled goldband snapper is complemented by miso citrus emulsion, sunrise lime and bee pollen.
For something distinctly earthy, hibachi coal-smoked mushrooms from Stokers Siding are served with macadamia granola, river mint verde and pickled shiitake, highlighting the kitchen’s creative approach to locally sourced ingredients.
The art of the grill
At the heart of Azure’s dining experience is its Coastal Grill, where premium Australian beef, seafood and carefully selected proteins are prepared with a focus on flavour, quality and provenance.
Highlights include a richly marbled tajima wagyu porterhouse, tender beef fillet sourced from Casino in the Northern Rivers, and a one-kilogram Little Joe T-bone designed for sharing.
Beyond the steaks, diners can discover line-caught whole plate fish, free-range Muscovy duck breast from Casino, and Guinness beef short ribs.
Each grilled dish is finished with foraged warrigal greens, charred eschalot, onion emulsion and balsamic powder, with a selection of house-made butters and sauces to complement.
A taste of the landscape
Native Australian ingredients, foraged on site, weave throughout the menu, with finger lime, saltbush, river mint, Davidson plum and native thyme creating a connection between the kitchen and the surrounding landscape.
The experience continues through dessert, with indulgent creations including dark brown sugar Basque cheesecake and a banoffee tart with caramel custard, brûléed banana and rum cream.
Combining considered technique with the natural abundance of the region, Azure Bar and Grill offers a distinctly Byron Bay interpretation of the modern Australian steakhouse.
Azure invites locals to discover their ‘Locals Steak Special’ including a Northern NSW wagyu rump and glass of Rouge Gilbert for $45pp, available Tuesday and Wednesday nights, bookings essential.
Azure Bar and Grill. Elements of Byron, 144 Bayshore Drive, Byron Bay
Dinner: Tuesday to Saturday, 5pm to 9pm
Bookings: [email protected]
www.elementsofbyron.com.au/dining/azure-bar-and-grill
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