Bonito

The Byron Bay restaurant scene has a dazzling newcomer—a culinary hotspot that is determined to push the boundaries of flavour, champion seafood and plant-based cuisine and seamlessly blend elegance with comfort. Meet Bonito. 

The kitchen is headed up by Chef Minh Le who cut his teeth working at a plethora of esteemed establishments around Australia, including Spicers Peak Lodge and Crystalbrook Byron. At Bonito, Minh Le fuses his heritage and passion for seafood and plant-based cuisine, incorporating locally sourced ingredients from trusted suppliers.

The menu encompasses a slew of creative takes on the flavours of the sea and land, with a strong ethos of sustainable, local and responsible dining. Start with small plates like Bangalow farm beetroot with coconut yoghurt and hempseed and the artfully arranged sashimi salmon with compressed apple, shiso and split coconut emulsion. 

Larger plates are meticulously executed and they are as delicious as they are beautiful. An impressive dried age whole fish with chilli tomato salsa stars, as does a delicate Hiramasa kingfish wing with spiced soy glaze, shallot relish and Petuna trout roe.

Leading the dessert faction of Bonito, Minh Lee yet again displays his artistry with dishes including banana sponge cake with wattleseed dulce de leche and a concoction combining textures of chocolate and raspberry. 

Nestled within Hotel Marvell, Byron's first five star hotel, the venue itself is a work of art—warm tones of timber and terracotta are complemented by gently curved walls and gold accents. Pair this with sublime cuisine and unparalleled hospitality and you’ve got a truly unforgettable dining experience. Consider this your sign to unfold a napkin at Bonito, an exceptional new addition to the Byron Bay dining scene.

Image Credit: Hotel Marvell