Byron Beach Cafe - BYRON BAY

Typical resort town restaurant like I've been to all over the world, not saying it was bad it was really good. I could have been in Maui, seshelles, Anguilla, Turks and I swear they all used the same plan, which is awesome. , , Portions small, which is fine. But, we got an ice cream sandwich and it was like 3 x 3 for like 20 Aus, there's no way doubling the size would cost more than They have bread on the menu, which is almost always free, it was like 5 Aus a slice, ridiculous, more like comedic. Prices: high but again to be expected be it the price of real estate on the beach. Ambiance top shelf Service, top shelf. Would I go back?, no but only in this town for a few days. But, the two folks I'm with said they'd go back again for sure but amazing ambiance and decor draws them in, ha! Eat it!

Excellent food Service but: I was literally the first person in the restaurant at noon. Ate alone spent $500 for lunch and got sat in the room adjacent to the room with the view. To the management and staff of Beach Byron Bay Firstly, I must commend the quality of your cuisine and the exceptional service that I received during my visit. As a chef based in Los Angeles and an avid traveler, I 've made it my mission to dine at premier establishments throughout Australia. I stated as much in my reservation notes and expressed my preference for a seat with a view. It was disheartening to be seated in a room adjacent to one with prime beach views, and I couldn 't help but wonder if this was because I was dining alone. To make a statement, I opted for a $300 bottle of champagne upon my arrival. While I understand the financial aspects of restaurant seating, it is essential to realize that the value of a guest isn 't solely in the immediate transaction but in the long-term relationship and reputation. I 'd like to recommend a book that resonates deeply with me: Setting the Table by Danny Meyer. In this work, Meyer recounts the dismissive treatment he received while dining alone at top European establishments, leading him to prioritize inclusive hospitality when he established his restaurants. Meyer 's philosophy is simple: treat every guest equally, regardless of their dining party 's size. His establishments, some of the most successful and esteemed in America, stand as a testament to this principle. It 's my sincere hope that managers and staff at coastal establishments such as yours will recognize the importance of inclusive hospitality, ensuring every diner feels valued and appreciated, irrespective of their party size. Adding to my earlier observations, I found it perplexing to be seated in a more isolated room while noting several vacant tables with prime views as I concluded my meal. Such decisions naturally lead guests to question the underlying rationale. It 's essential for an establishment of your reputation to address these concerns transparently, ensuring that no guest feels marginalized or undervalued. For context, I dined at Rae 's on Wategos the previous night. Their responsiveness to my requests was commendable, even granting me the best seat in the house. Such contrasting experiences are worth reflecting upon to better understand the expectations of discerning guests. Best,

Worst dinner in Byron Bay! We (5 pers. reserved for a table at this restaurant to have dinner yesterday evening. As we arrived (on time just right from that moment we were thinking many times about leaving right away. We should have done that... The extremely rude waitress apparently didn 't want to work. We asked for an aperitif, her answer we are no Italian restaurant though we could see the martini bottle at the bar and, as well, this very aperitif on the cocktail list. Okay... When asking for a red wine we found on the wine list, an Australian red, her first reaction was very unfriendly and no again. Only because we kindly insisted and showed her this wine on their list, she then disappeared without any comment and brought the wanted bottle only then again complaining about our choice and insisting some other bottle would have been the better choice and ours a such big mistake. Our bottle was one of the pricier, but her choice would have been the priciest of all. So hard selling... Unfortunately the food, spaghetti with crab meat a recommendation was really disappointing. Pasta was not al dente, no salt, no spice, no taste. Even the desert was nothing to remember, just coconut mousse with lots of decoration on top of it. Looked far more delicious than it actually tasted. So as we were still trying to enjoy our evening after desert, we had coffee. A few minutes later this waitress arrived at our table again and stopped any talk just because she wanted to hand out coupons of a beauty salon! What? Yes, coupons for a beauty salon. So tacky... This place really is a big no go.

Fabulous view. Service was excellent, but the food was terrible The muscle boullion was way too salty. The muscles release their salt water as they open. The soup base should be delicate. The main fettuccine was not even a small entree size and the steak was almost inedibly salty. Terrible.

This is a good spot for a glass of wine at lunch or dinner. The menu is pricey but the restaurant does offer some delicious entrees. The views of the beach and the ocean are gorgeous. Be sure to ask for a table close to the railing for the most unobstructed pictures. Cheers!