Think contemporary Italian fare, thanks to a collaborative effort from head chef Danny Rossi and Bondi Iceberg’s Alex Prichard; old-school service; colourful art and graffiti and curated music. The breezy, coastal cool of Belongil Beach is captured with a palette of soft, pastel, pink hues, tiles and arches.

To start, the house pickles perfectly cut through the creamy Byron Bay burrata, tomatoes, olives and herbs. The most interesting starter is the melon and wasabi, a combination of the little-used honeydew spiked with a hot, mustardy punch of wasabi powder that delivers a surprising and satisfying kick. Frutti del mare features beachside favourites like gamberetti fritti and finger lime aioli, grilled scampi and yellowfin tuna tartare.

For primi, pastas are generous and best shared. Cacio e pepe risotto, confit yolk and pecorino is a masterful alliance of two classic Italian dishes, while the elegant linguine coated in a silky sauce of Moreton Bay bug, cherry tomatoes, lemon thyme butter and pistachio, is equally indulgent.

Belongil Beach Italian Food is what you expect it to be, with Terzini’s signature polished service and a hint of European beach club. 

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