Former Saint Peter alumni Alanna Sapwell’s recent migration to Byron Bay, joining Bennelong’s former head sommelier Seamus Brandt, has transformed this casual seaside eatery into a serious dining destination.

The snack game is strong and, with said views of sparkling ocean, it would be rude not to enjoy your Champagne alongside oysters spiked with cranberry hibiscus vinegar and sorrel, followed by white anchovy elegantly perched on a finger of cucumber with silky gribiche.

The tropical painted crayfish with crepes and lemon butter sauce is sweet and decadent, and at least one of the pastas is a must. But how to choose between handmade spaghetti alla chitarra (a green twist on cacio e pepe pimped up with chicory and black garlic), or spanner crab and bottarga pappardelle? Have both, with a colourful side of cucumber, tomato and stracciatella. 

Leave room for the Russian-style honey cake, with layers of white chocolate and sour cream, and a quenelle of seasonally flavoured ice cream; today it’s locally grown fennel. Beach Byron Bay has arrived, and the sense of place is spectacularly reflected over the balcony and on the plate. 

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