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Food NewsMay 28, 2012 The Surf Lodge Opens Byron Bar & RestaurantThe Surf Lodge announces it's new restaurant for 2012, Byron Bar & Restaurant.
Balsam Farm's Corn Chowder 10 Poached Shrimp, Avocado Oil Watermelon Salad 11 Minted Garden Peas, Sheep's Milk Ricotta Red Quinoa Salad 12 Scallion, Watermelon, Pickled Carrot, Chili Caramel Dressing Avocado & Seaweed Salad 10 Green beans, Red Peppers, Sesame Seeds, Soy-Mirin Dressing Daily Sashimi Salad M.P White Radish, Cucumber, Soy-Ginger Dressing Crab & Tomato Pasta sm 16/lrg 28 Lime salt, Chili Jam Salt & Pepper Squid 12 Lime, Tomato-chili Jam Diver Caught Scallops 14 Cashew-Chili Relish, Baby Snow Pea Shoots BBQ Long Island Duck Breast 14 Scallion, Watermelon, Pickled Carrot, Chili Caramel Dressing Mains Summer Squash Yellow Curry 16 Cucumber, Asian Greens, Steamed Rice The 'Byron' Burger 16 Pickled Beets, Iceberg Lettuce, Mecox Bay Farm Cheddar, House Cut Chips Add Fried Egg add 2 Steamed Fluke 28 Baby Bok Choy, Scallion-Pickled Ginger Salad, Sesame Broth Black Pepper Crusted Chilled Tuna 28 Red Onion-Worcestershire Dressing, Avocado-green Bean Salad Grilled Whole Fish of The Day M.P Served with Lemon Herb Oil, Garlic-Rosemary Potatoes, Baby Gem Salad Roasted Free Range Half Chicken 26 Creamed Corn, Baby Carrots Grilled Australian Lamb Chops 29 Smashed Peas, Roasted Onion, Mint Jelly Rib Eye Steak 42 Baby Pearl Onions Jus, Slow Roasted Tomatoes On The Vine Sides Heirloom Tomato & Burrata Salad 10 Rosemary-garlic Fried Potatoes 6 Grilled Corn, Chili Butter 6 Local Green Salad 8 Steamed Rice 4 Byron Bar & Restaurant 
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Inspired by Australia's surf town Byron Bay, the restaurant offers a clean, fresh, local and organic menu. Dinner will be served nightly beginning at 5 p.m. with brunch on Saturday and Sunday from 11 a.m. to 3 p.m. Executive Chef Chris Rendell's dinner menu includes:
