Byron Bay News
Byron Bay News
Whether you’re enjoying a cocktail and snack at the bar, sipping a spritz on the terrace, or settling into the main dining room for either lunch or dinner. A dining experience at this new Jonson Lane venue should be at the top of your Byron Bay holiday agenda!
Designed by Belle Magazine’s ‘Designer of the Year’ David Flack of Flack Studio, Pixie’s interiors pay homage to 1970s Italy. With offbeat elements and a rich material palette the restaurant achieves a multi-layered, theatrical atmosphere, embracing a symbiotic tension between old and new. The result is a space that is both artistically driven yet innately comfortable, and despite being only two weeks old, feels lived in and inviting.
Boasting layered vintage Tobia Scarpa lamps and custom wall sconces, burnt terracotta and haphazard terrazzo in-lays, and ruched elderberry banquettes to complement the Mario Bellini Cassina Cab chairs, this venue is a celebration of all things Italian and the vibrancy of Byron Bay.
While it’s easy to get carried away with the design, the real star of the show is, of course, the food. At the helm of the kitchen is ex-Melbourne alumni Matteo Tine (formerly Grossi Florentinos) who has made the sea change with a number of talented chefs from both near and far.
To start, we highly recommend the kingfish crudo on a coffee crisp with wasabi, roe and pink grapefruit. The Mooloolaba house-smoked Albacore tonno pastrami with pickled and fresh heirloom radish giardiniera is also not to be overlooked. The latter pairs beautifully with a salad of heirloom tomatoes, pickled wild strawberry and macadamia curd.
There’s not one but two seafood pastas to choose from, a spaghetti alla chitarra made with a sourdough pasta, vongole and bottarga sauce with a fermented chilli oil and fennel pangrattato, and a lobster tortellini, with saffron and buttermilk sauce, topped with caviar, described by Delicious as ‘the perfect balance of being packed with fresh flavours, without being too rich.’
For those of you who can’t go past a good steak, the stone axe wagyu rump cap is a nod to Tine’s Roman mother, with fava beans and globe artichoke alla giudia and horseradish.
On the drinks front there’s a passport-proud wine list of over 120 bottles focusing on Australian wineries complimented by a solid selection to reflect the kitchen’s Italian roots. The cocktails have been designed by Joey Jones (Romeo Lane). Both fun and accessible with a distinct seaside flair, Jones’ has favoured light uninhibited flavours topped up with classic Italian theory and the occasional vogue ingredient.
Pixie Food & Wine
Open from 5pm, Monday to Thursday, and 12pm Friday to Sunday.