The Beach Hotel, an icon of the east coast affectionately known as the “Beachy”, has just announced it has ditched its profit-driven pokies in favour of something a little greener.
As a dedication to Byron’s lush ecosystem, its local community, long history of live music and—of course—the iconic barrel of a Byron wave, the pub has revealed a new dining space titled Green Room.
Designed by Sydney-based architect Kelvin Ho (Bert's, Coogee Pavillion, Palmer & Co), the new space features lots of foliage, minted green stucco-rendered walls and native Australian recycled timbers. Green Room adds to the pubs already impressive green credentials: 90% of the venue’s waste is diverted from ending up in landfill.
The aperitivo-style menu has been curated by David Moyle (Longsong and Franklin in Hobart) and champions only locally sourced produce, supporting Byron’s local farmers and growers. That’s everything from local oysters and marinated olives, to local Burrata, charcuterie and rye bites with a solid variety of toppings.
Drinks are all Byron-made too, you’ll find Ballina-based Seven Mile beers, cocktails with Cape Byron gin and a selection of natural and organic wines on tap care of Jilly’s Wine from nearby Clunes in the Byron hinterland.
Green Room is open from 3pm daily. For more info, head here.
Image credit: Supplied.