The fish was seared with a golden crust, tender inside and soaking up the turmeric coconut curry beautifully. The sauce was creamy yet light, turmeric’s earthy warmth balanced by coconut’s smoothness. It was so good we ordered more rice just to mop up every last bit of curry. A different approach from the heavier spice‑forward curries we were used to in SG, this one felt vibrant and soulful with plating that was polished and inviting 》A$44
đź“ŤLight Years
139 Jonson St, Byron Bay NSW 2481, Australia
Glazed in tamarind caramel, the ribs carried a sweet‑tangy depth that clung to the meat. The texture was tender yet still had a satisfying bite, making each piece feel hearty. Jungle herbs brought a fresh lift, while chilli added sharp heat that lingered. The mix of sticky, fragrant and spicy made the ribs bold and layered 》A$32
đź“ŤLight Years
139 Jonson St, Byron Bay NSW 2481, Australia
Crisp fried chicken came coated in mee goreng spices, carrying warmth and depth from the first bite. The fire cracker sauce added heat and tang, sticky enough to cling to each piece without overwhelming. Thai basil gave a fragrant lift, while fresh chilli sharpened the edges. It was bold, punchy and addictive 》A$26
đź“ŤLight Years
139 Jonson St, Byron Bay NSW 2481, Australia
Coated in miso butter, the corn carried savoury richness with a glossy finish. Furikake sprinkled over the top added crunch and umami, lifting the natural sweetness into something bold. A simple dish that kept me reaching for more 》A$18
đź“ŤLight Years
139 Jonson St, Byron Bay NSW 2481, Australia
Salmon Sashimi was plated beautifully. Each slice sat in truffled ponzu, the sauce adding depth with that refreshing lift. A great starter that was light yet full of flavour 》A$30
đź“ŤLight Years
139 Jonson St, Byron Bay NSW 2481, Australia
Dropped by to choose a mix for breakfast the next day. The almond croissant was a staff recommendation and lived up to the hype with flaky layers, powdered top and a rich almond centre that locals often rave about as one of the best in Byron. Couldn’t miss out on the banana bread which was hearty and moist with lightly spiced flavour that works any time. The cinnamon roll was sticky, glossy and sweet, spiralled with warm spice that clung to the fingers but made each bite worth it especially for someone who loves cinnamon.
The donut came soft and coated in cinnamon sugar, simple but satisfying, while the berry danish looked bright with strawberries and glaze, sweet fruit against buttery pastry. I left them overnight and reheated in the oven the next morning and they were still so good, crisp and warm like they had just come out of the bakery.
All in all everything was good, a box of classics with a few standouts, the kind of bakery stop that makes breakfast feel like something to look forward to 》A$28.40
đź“ŤSuffolk Bakery
Unit 1/2 Clifford St, Suffolk Park NSW 2481, Australia
Never had this flavour back at home so I figured I’d give it a try here. The chicken was crispy and the teriyaki glaze came in strong, sweet and savoury with plenty of sauce. Mayo added creaminess and the bun kept it all together. Fries on the side made it the usual combo but the teriyaki twist gave it a different edge.
Fast food in Australia isn’t cheap and that stood out, but the burger itself carried that nostalgic comfort with a Japanese‑style spin 》A$16.90
Got two scoops to share. The award winner flavour mixed white chocolate with salted caramel swirl and roasted macadamias. Creamy and smooth, the caramel added sweetness while the macadamias gave crunch. Nicely balanced but maybe less my thing since I’m not really a caramel person.
The fudge town scoop was the one I preferred. Vanilla ice cream folded with fudge brownie pieces, Belgian chocolate sauce and macadamias made every spoonful layered. Soft brownie chew, chocolate drizzle and nutty crunch all in one.
Two Scoop 》A$12.90
đź“ŤScoop and Roll
25/51 Shoal Bay Rd, Shoal Bay NSW 2315, Australia
Got these as takeaways for breakfast in the apartment the next morning and heated them up in the oven. The pastry layers crisped back beautifully, warm and fragrant.
The sour cherry & pistachio danish was flaky and buttery, tart cherry meeting nutty pistachio cream in a way that stuck with me. Cinnamon bun came soft and spiralled, sugar‑coated with that warm cinnamon fragrance that made it comforting without being too sweet. The goat cheese & tomato chutney danish leaned savoury, creamy cheese and bright chutney layered on crisp pastry 》A$19
đź“ŤTwo Bobs Bakery
8 Yacaaba St, Nelson Bay NSW 2315, Australia
Felt fortunate to have grabbed the very last pie at 2pm. So seafoody and savoury with lobster, prawn and barramundi folded into a creamy filling under a golden crust. The mix carried briny sweetness and buttery depth, making each bite smooth and satisfying 》A$11
đź“ŤRed Neds Gourmet Pie Bar
3/17-19 Stockton St, Nelson Bay NSW 2315, Australia
Fish and chips served golden and crisp with fillets that break apart tender inside their crunchy shell. Fries underneath bring that salty crunch, easy to dip into tartar. Conveniently sized so I can pick them up with my fingers, dip and bite 》A$22.90
đź“ŤEATS270
1 Violet St, Katoomba NSW 2780, Australia
Chunky pieces of pork belly glazed in a glossy sauce, laid over warm rice and finished with crisp greens. The meat is tender with caramelised edges, giving both sweetness and savoury depth 》A$22.90
đź“ŤEATS270
1 Violet St, Katoomba NSW 2780, Australia
