Overview
Restauranteur and culture whisperer, Maurice Terzini (Icebergs Dining Room and Bar, CicciaBella, RE), is the latest member of Sydney's food scene to head north with a brand new dining venture that's been 20 years in the conjuring.
The aptly named Belongil Beach Italian Food leaves the waiters in white coats and silver service in Bondi, and trades it for a casual, coastal vibe more fitting of the ultra laidback, village-y pocket of beach a few minutes outside the heart of Byron Bay. The space is primed for long lunches and languid sundowners — all open-plan, airy and pink toned.
The menu, designed by Head Chef Danny Rossi (Elements of Byron), showcases the best of local producers and growers, from fresh sliced charcuterie to butterflied local sand whiting with oregano butter and a Moreton Bay Bug roll served on a potato bun with vadouvan mayo. The wine list has a focus on small production or family run wineries from Italy, coastal Mediterranean and coastal Australia.
The food nods to Terzini's modus operandi of uncomplicated, classic Italian food with a focus on fantastic produce and ingredients. And, for that, he's come to the right place. The region's reputation of excellence as a producer continues to draw some of Australia's most prestigious food talent.
Recent adoptees of the area include rising culinary superstar, Alanna Sapwell, who is set to inject new life into Beach Byron Bay, one of Australia's most covetable pieces of restaurant real estate. She'll soon be steering the kitchen, alongside Seamus Brandt (former head sommelier at Bennelong) who joined Beach as Operations and Beverage Manager earlier in 2021.
Sustainable food powerhouses, Matt Stone and Jo Barrett (Oakridge Wines estate), were recently added to the lineup at hinterland food haven, Harvest Newrybar, under innovative creative director David Moyle.
Belongil Beach Italian Food is now open at 35 Childe Street, Byron Bay. For booking and menu information visit the website.
All images by Nikki To.