In a coastal town that needs no introduction to those familiar with the wider Byron Bay region, a relaxed hybrid venue – straddling the lines between deli, café and wine bar – has opened its doors. 

On the sunlit corner of Fingal Street – home to Fleet Restaurant – and The Terrace, Brunswick Heads, Honour Espresso and Salumi Bar presents more than just a view of sparkling Simpson’s Creek. 

Suggestive of a French delicatessen, Honour is a world away from the quintessential fish-and-chip fare expected of Australia’s coastal towns.

Here, connoisseur couple Anna Mortimer and Aymeric Albores serve up reviving coffee and light repasts by morning and, now, share plates paired with a tempting selection of natural wines as the sun lowers over the Brunswick River.

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Having opened the café in 2020, despite all odds, the couple is now expanding their offerings and has recently transformed its venue by additionally operating as an after-hours, weekend-only natural wine and salumi bar.

And yet, this is not the typical story of an inner-city couple experiencing a sea change and haphazardly opening their own joint. Both Anna and Aymeric are well-versed in the hospitality world, which is evident in their execution of their simple yet thoughtful menu.

Chef Anna was formerly on the pans in Paris’ Septime, one of The World’s 50 Best Restaurants, and was also trained in butchery at Andrew McConnell’s Meatsmith in Melbourne. Now, the Brisbane native serves produce-driven dishes alongside housemade capicola ham, cured belly bacon, terrines and pates to the people of, and visitors to, Brunswick Heads.

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The wine list is curated by passionate Aymeric, who spent more than a decade working in France as a sommelier and restaurant manager, followed by the cellars and restaurants of Melbourne – and grew up between Mexico City and Paris where he developed his palate. The resulting list is a selection that includes limited-edition drops and showcases smaller Australian producers, biodynamic and organic wines.

“We have a solid wine list of mainly Australian, French and Italian wines and a blackboard by the glass that rotates weekly. It’s great to have the option of interesting or hard-to-find wines by the glass. We make it accessible. And Champagne, there is always Champagne,” he says.

Patrons can also pick up take-home delicacies – from Anna’s terrines, to pineapple pickles and tinned fish, or perhaps a morsel of cheese and a bottle of minimal-intervention wine to see out the evening. 

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But what can you expect to see on the share plate menu? Expect to see the likes of Cooper’s Shoot tomatoes that, particularly in summer, sing on the plate with a little dressing, salt and oil, mopped up with crusty bread; fresh, locally caught fish served simply with the season’s most vibrant fruits and a splash of vinegar; and duck breast from local producer Burrawong Gaian hot-smoked and served with crisp cucumber and melon. And, cheese. Always cheese. The revolving menu is based on the season and top picks of the local harvest.  

Anna explains, “We mix it up most weeks at Honour, based on what’s delicious and at its peak from the Mullumbimby Farmers Market. It can be a little daunting going from market to menu in a few short hours, but we like it that way. It gives us great freedom. We don’t take ourselves too seriously. We pour wine and plate up food that we want to enjoy ourselves.”

Honour’s new wine and salumi offerings are available from 3.00pm Friday through Sunday. honourbrunswickheads.com

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