Fishheads Byron in Bangalow Menu
Breakfast
| Fresh muffin - baked daily | $5.00 |
| Toast - choice of sourdough, turkish, multigrain, english muffin or gluten free (add $1) with our jam, marmalade, vegemite, crunchy peanut butter or local honey | $6,.50 |
| Banana bread or goliath fruit toast | $7,.50 |
| House baked croissant - served with butter and our jam | $8.00 |
| House baked croissant - bangalow ham and aged cheddar | $12.00 |
| Eggs on toast - poached, fried or scrambled | $12.00 |
| Ricotta hotcakes - blueberry syrup & pistachio butter | $15.00 |
| Avocado, bangalow soft feta and vined ripened tomato - toasted sourdough, sea salt and olive oil | $13.00 |
| Banana porridge - with toasted coconut & coconut nectar | $12.00 |
| Chipotle pulled pork - black beans, fried egg & pico de gallo | $17.00 |
| Local spanner crab omelette (gf) - shallot, ginger, chili, oyster sauce and bean shoot salad | $18.00 |
| Crumbed sardines - tomato & olive salad, saffron aioli & ciabatta toast | $15.00 |
| Shakshouka - baked eggs, merguez sausage & mint labneh | $17.00 |
| Eggs benedict - on english muffin with chive hollandaise and your choice of salmon | $16.00 |
| Eggs benedict - bangalow sweet ham | $16.00 |
| Eggs benedict - spinach | $15.00 |
| Big vegetarian breakfast - roast tomatoes, herb and cheddar rosti, field mushrooms, avocado, baby spinach and eggs fried, poached or scrambled on toast | $17.00 |
| Big breakfast - with bacon, roasted tomatoes, herb and cheddar rosti, field mushrooms, Hayters Hill pork sauge and eggs fried, poached or scrambled on toast | $20.00 |
Breakfast - Extras
| Jam, vegemite, local honey, marmalade | $1.00 |
| Free range eggs | $3.50 |
| Spinach, field mushrooms, roasted tomatoes | $3.00 |
| Avocado, herb and cheddar rosti, bacon, pork sausages | $4.00 |
| Bangalow sweet ham | $5.00 |
| Smoked salmon | $6.00 |
Lunch & Dinner
| Oven roasted cob loaf - with brown garlic lemon butter | $7.00 |
| Share plate - dips, local cured meats, olives, and marinated vegetables, warm breads & crostini | $23.00 |
| Grilled barramundi - asian coleslaw & lime mayo | $15.50 |
| Eye fillet with thyme - roast mushroom, gruyere cheese, tomato & cos | $16.50 |
| Lemon chicken fillet - avocado, tomato, cos & chipotle mayo | $15.50 |
Lunch & Dinner - Oyster Bar
| Naked with citrus | $15.00/$29.50 |
| Kilpatrick | $17.00/$31.00 |
| Local finger lime & chipotle mayo | $17.00/$31.00 |
| Mixed dozen - choice of three from above | $31.00 |
| Bloody mary oyster shot with tabasco & lime | $4.50/each |
Lunch & Dinner - Entrées
| Hervey bay scallops on the shell (gf) - green chili, preserved lemon and mint | $4.00/each |
| Steamed mussels (gf) - billinudgel chorizo, tomato, saffron & chilli | $16.00/$29.00 |
| Roast beetroot salad (v,gf) - byron bay smooth feta, caramelized shallot & pistachio dressing | $16.00 |
| Szechuan pepper and salt fried squid - our own chilli sauce, shallot & bean shoot salad | $15.00/$28.00 |
| BBQ australian prawns (gf) - hommus, cherry tomatoes, green olive & parsley salad | $18.00/$36.00 |
| Crumbed sardines - roasted cauliflower, raisin & pinenut agrodolce | $16.00 |
Lunch & Dinner - Mains
| Fish of the day - chefs special, changing daily with market prices | $33.00 |
| Fish pie - roasted fish in a creamy onion sauce with a side of steamed green vegetables | $30.00 |
| Seafood spaghetti - fresh fish, king prawns, mussels, chilli, garlic & preserved lemon butter | $29.00 |
| Mixed grill - champagne lobster, king prawns, marinated calamari, seared salmon & today’s fish with lemon butter sauce | $37.00 |
| Fishheads fish and chips - house pickled onion, local watercress and tartare sauce | $25.00 |
| 200g pastured eye beef fillet - onion puree, mushroom tart and red wine butter | $34.00 |
| Slow roast lamb shoulder - roman gnocchi, tomato & sage, pan juices | $30.00 |
| Mushroom & thyme risotto (v,gf) - braised leek, herbs & mascarpone | $25.00 |
| Portugese seafood stew - king prawns, fish, mussels & squid, saffron aioli & garlic toast | $29.00 |
| Fishheads ultimate seafood platter - grilled champagne lobster, prawns, chilli & garlic calamari, steamed black mussels, natural oysters, crab, smoked salmon, chilled prawns | $79.00 |
Lunch & Dinner - Sides
| Farmer's market greens with olive oil & lemon dressing (gf) | $8.00 |
| Roast pumpkin & sweet potato, pinenuts & sumac yogurt (gf) | $8.00 |
| Iceberg, tomato & crouston salad, green goddess dressing | $8.00 |
| Fries & garlic aioli (gf) | $7.00 |
| Steamed jasmine rice | $3.00 |
Dessert & Coffee
| Chocolate fondant - marmalade, espresso ice cream | $13.00 |
| Nutella panna cotta - bangalow orange salad & hazelnut praline | $12.00 |
| Rhubarb creme brulee - almond biscotti | $12.00 |
| Caramel pear & walnut pudding - toffe sauce & vanilla bean ice cream | $13.00 |
| Affogato - shot of espresso with vanilla ice cream & biscotti with frangelico, baileys, kahlua, or amaretto add $8 | $8.00 |
| Espresso | $3.60 |
| Flat white | $3.80 |
| Cappuccino | $3.80 |
| Café latte | $3.80 |
| Macchiato | $3.80 |
| Mochaccino | $3.80 |
| Hot chocolate | $4.20 |
| Caramelised latte | $4.50 |
| Caramelised mocha | $4.80 |
| Chai latte | $4.20 |
| English breakfast | $3.80 |
| Earl grey | $3.80 |
| Peppermint | $3.80 |
| Green | $3.80 |
| Chamomile | $3.80 |
| Chai tea | $4.00 |
| Dirty chai | $5.00 |
| Caramelised hot choc | $4.50 |
| London fog-earl grey tea with vanilla syrup | $4.50 |
| mugs, soy and double shot coffees extra | $0.50 |
| syrups; chai vanilla or caramel | $0.50 |
Kids Menu
| Turkish toast - jam, vegemite or peanut butter | $4.00 |
| Soft boiled egg - toast soliders | $4.00 |
| Cheesy scrambled eggs - with turkish toast | $7.00 |
| Seasonal fruit salad - vanilla yoghurt | $7.00 |
| Crumbed little fish - with salad and chips | $12.00 |
| Crumbed calamari - with salad and chips | $12.00 |
| Char grilled chicken - with salad and chips | $12.00 |
| Bacon & tomato spaghetti | $12.00 |
| Vanilla icecream | $5.00 |
| Juice | $4.00 |
| Milkshake | $4.00 |
Menu Disclaimer
Nearby Italian restaurants
| Name | Cuisines |
|---|---|
| The Italian Diner | Pizza & Pasta, European, Italian |
| Fishheads Byron | Italian, Vietnamese, Malaysian |
Popular Menu Items
| Image | Name | Description | Cuisines |
|---|---|---|---|
|
Lemongrass Chicken | It's so simple yet so delicious! Lemongrass Chicken is a fabulous dish used in soups, served with rice or packed into Banh Mi. In the markets you mayfind it on sticks to be dunked into a fresh sauce, a satay or a Nuoc Cham. The zingy lemongrass makes a lovely fresh sauce for the chicken. This is a great dish for children who might not like the spicy foods of Asian cuisines. Some Vietnamese restaurants will serve the chicken schnitzel style with the sauce on top, others fried the chicken in slices. | Vietnamese |
|
Rendang | Most popularly served with beef, that has been slow cooked with lemongrass. This Malaysian dish is popular throughout Australia as it has a curry taste similar to those served in Thailand. Chicken Rendang is popular, but look for Rendang Daging, which is the beef version. Served with a poppadum style crisp and sliced fruit such as mango. | Malaysian |
|
Nasi lemak | Nasi is the word for rice, and lemak is Malay for \\\"rich\\\", referring to the star of the dish - rice soaked in rich coconut flavours. A small piece of fried fish or chicken, a few slices of cucumber, and a deliciously spicy chilli sauce. | Malaysian, Singapore |
|
Spaghetti and Meatballs | Traditional Italian dish, with meatballs made of minced pork and beef, herbs and minced onion and garlic, and served in a rich thick tomato based ragu sauce. Can be served sometimes with shredded fresh basil or oregano and shavings of parmesan. As with carbonara, it tends to be served with garlic bread and side salad. | Italian |
|
Banh Xeo | Crispy crepes or pancakes filled with succulent and tender pork, shrimp, beansprouts and herbs are served piping hot and you are encouraged to eat them like a local by cutting them into manageable pieces and rolling them up in lettuce leaves or rice paper – dip them into the selection of dips provided by the chef such as sweet chilli or a honey and soy, but the chef will usually spring a surprise on you with his secret combination! | Vietnamese |
|
5-Spice Chicken Noodle Salad | If you like salad and you love chicken then you have to try this dish. The chicken is coated in a mixture of spices including Chinese 5-Spices, grilled and sliced and placed on top of the salad. A cross between a noodle bowl and a salad, there are a multitude of flavours and textures using soy, ginger, lime and coriander to season the salad of matchstick carrots, noodles, peanuts and usually, whatever the chef decides to put in there! Really delicious. | Vietnamese |
|
Muc Chien Gion | If you like squid, this is the dish to try. Tiny baby squid are deep fried in a special coating (the recipe is never disclosed) and served with a clean tasting spice salt, pepper and lime dip. | Vietnamese |
|
Lamb cutlets with garlic and rosemary | Usually on every Italian menu, small trimmed lamb chops or cutlets are served steeped in fresh rosemary and garlic and pan fried or grilled. Served with sauté potatoes and vegetables, it is a hearty plate of food and delicious flavours. Tender pink lamb is enhanced by the earthy rosemary and garlic. | Italian |
|
Minestrone Soup | The classic and renowned Italian soup, comprising small pasta shapes, a rich chicken stock and finely diced vegetables such as celery, onions, tomatoes, carrots beans and herbs. Created in Ancient Roman times this soup is now served in many different ways, some finely and others much more chunky and hearty. A sprinkling of parmesan and a good basket of bread makes this really filling. | Italian |
|
Napoletana pasta sauce | An amazing vegetarian italian option. Crushed tomato, onion, garlic, basil and parmesan. Sounds simple but bursting with lots of flavour. | Italian |
|
Osso Buco | A dish invented in Ancient Roman Times and perfected over the years to a more sophisticated Italian meal, consisting of cross-cut veal shanks, braised in red wine, onions, celery and carrots and served with a gremolata on the top (optional). | Italian |
|
Bruschetta | Delicious slices of bread, rubbed with garlic and tomato and seasoned before grilling. Various toppings are served, the most popular being diced tomatoes and red onion with finely chopped garlic and basil. Can also be served with a pesto topping, and sometimes with roasted aubergine and mushrooms. Usually a starter, but can be purchased as a main course. | Italian |
|
Pho | This forms part of the staple Vietnamese diet and is served in most vietnamese restaurants in Australia. Comprising a salty broth with fresh rice noodles, chicken or beef, thai basil and vegetables, it is usually served in huge steaming bowls and accompanied by a hot and spicy sauce. Mixed Pho has become more popular recently, with the main part of the dish comprising both meat and seafood. | Vietnamese |
|
Cha-Ca | Originating from Hanoi in Vietnam, this dish comprises of small morsels of coated deep fried fish, which are served sizzling and coated with garlic, ginger, turmeric and other spices. It is usually brought to the table in a large hot pan for all to share, with side dishes of green beans and spring onions and a selection of dips. | Vietnamese |
|
Satays | Satays and peanut sauces are served in every Malaysian restaurant with pork, beef or chicken. The meat is marinated and grilled and served with a spicy peanut dip or sometimes the peanut sauce is poured over the satays before serving. Normally served on bamboo skewers, but very traditional restaurants serve the pork satays on the actual grilled rib of the pork. Shredded chillis are often scattered over the satays so beware! | Malaysian |
|
Laksa | It comes however you want it, chicken, beef, fish or even prawn. It's hard to say which is popular as they are all fantastic and a must try. It is served as two different versions, one a sweet coconut curry base, and the other a hot and sour base, more frequently used with fish. If you've never had it, Laksa is a noodle soup, with the varieties of ingredients according to how you want your dish served. Again, this dish is a combination of Malaysian and Chinese influences. Bean curd, sambal paste and sometimes chopped coriander may also be used to flavour the dish. | Malaysian |
|
Chianti | In rustic Italian restaurants, you can still see empty bottles of Chianti grouped together and hanging around the bar or ceiling! Old Chianti bottles used to be covered in a basket weave, and often used to house a candle on your table, so that the wax dripped down the outside of the bottle! The wine itself is red and relatively light in comparison to heavier Italian wines such as Barolo. Chianti is produced primarily in the beautiful region of Tuscany, and is eminently drinkable! | Italian |
|
Soave | Another popular wine, this white wine is produced in the Veneto region of Italy, around the city of Verona, home to many Shakespeare plays! It is comparatively dry and was once the ‘in’ drink in the 1970’s but was overtaken by Pinot Grigiot towards the 1980’s | Italian |
|
Peroni | The most popular of beers served in Italian restaurants, it is not the cheapest one around but still sells more than any other. 5% alcohol, a slightly ‘hoppy’ taste but very refreshing when served in iced cold frosted glasses. | Italian |
|
Coffee | Vietnamese coffee has a distinct taste to it and it quite often strong but sweet. Served as a filter with cup underneath, there are many versions to the taste. | Vietnamese |
|
Coconut Cocktail | A lavish presentation, normally served in half a coconut shell with decoration of umbrellas and fruit. Various spirits are served but all with a coconut milk base and some with grated coconut flesh as well. | Vietnamese |
|
Lotus Tea | Green tea is marinated with fresh lotus leaves so that the aroma infuses into the whole drink. Vietnamese people believe that this has very health beneficial properties. Very refreshing. | Vietnamese |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Bangalow Bowling Club Restaurant | |
| Satiate | Modern Australian |
| Tsang's Chinese Restaurant | Asian, Chinese |
| TASTE | Seafood, Fish & Chips |
| Bang Thai Restaurant | Asian, Thai |
| Love In A Cake | Desert, Bakery |
| Choux Choux Patisserie | |
| Bang Burger Bar | Hamburgers, Takeaway Food |
Wrong info?
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Click here to send us an updateRestaurant Details
- Location
- Bangalow
- Type
- Restaurant
- Service
- Counter Service
- Price
- $50+
- Phone
- 0266856011
- Fax
- functions@fishheadsbyron.com.au
- Address
- 1 Jonson St, Byron Bay, NSW, 2481, Australia
- Features
- Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard
- Cuisine
- Italian, Vietnamese, Malaysian
- Website
- http://www.fishheadsbyron.com.au/story.htm
Fishheads Byron
A Byron Bay beachfront experience that is not to be missedEither relax in our restaurant with a bottle of wine or order some takeaway and amble over to the beach.Barbeque, Gluten Free, Local Produce, Pasta, Seafood, Steak, Vegan, Vegetarian, A La Carte, All Day Dining, Bar Menu, BYO, Childrens Menu, Group Booking, Licensed, Beef, Calamari, Cheese, Chicken, Desserts, Entrees, Fish & Chips, Hamburgers, Lamb, Meat, Pie, Pork, Pork Belly, Prawn, Rice, Roast, Salads, Sausage, Soup, Vegetables, Children Friendly, Outdoor Dining, Water Views, Conferences, Corporate Events, Fund Raisers, Private Parties, Promotions, Themed Events, VIP Events, Anniversaries, Birthdays, Christmas Parties, Engagements, Valentine’s Day, Weddings, 3 Courses, Afternoon Teas, Breakfasts, Brunches, Dinners, Lunches, Morning Teas, Suppers, $$, $$$, Bistro, Cafe, Intimate Dining, Romantic Dining, 5 Star, Bar, Private Dining Rooms, Verandahs, Wine Bar, 51 - 100, Disabled Access, Gift Vouchers, Reservations Accepted, Take
Opening Hours
The opening hours for Fishheads Byron are coming soon