Maurice Terzini has had his eye on the Northern Rivers coastal town for a couple of decades. When a site popped up near Belongil Beach (one of Terzini’s favourite spots) he jumped at the opportunity.
Now open, the “simple everyday beach restaurant” serves local seafood and minimally processed wines along with other Italian treats. Head chef Danny Rossi – along with Icebergs head chef Alex Prichard – developed the menu, which has dishes such as Northern Rivers rock lobster with tomato, lemon myrtle butter and orecchiette; Moreton Bay bug served on a potato bun with vadouvan mayo; and pumpkins from Palisa Anderson’s Boon Luck Farm Organics pressed into a juice for pumpkin risotto.
Belongil Beach Italian Food is suitably laidback and, as with most of Terzini’s venues, it’s family friendly. Paddington-based interior designer George Livissianis has chosen pastel pink chairs and tables to bring a playful lightness to the space. And the dining room is open to the elements, for catching that beachside breeze as you sip Palomas and watch the daylight fade.
Belongil Beach Italian Food is now open at 33-35 Childe Street, Belongil Beach, Byron Bay. It’s serving a reduced menu until further notice.