Ryce has come to life at the hands of owner Max Panettiere, who has joined forces with renowned chef Adam Marino (ex-LONgTIME, Spirit House and more recently Newstead’s Mrs Brown’s Bar & Kitchen) to create a menu that gives a nod to traditional Asian cuisine, while adding touch of western flair. This east-meets-west vibe sees complex and modern flavours woven through a concise menu of snacks, raw dishes and share plates served from lunch time through to the evening. Ryce’s mouth-watering menu sits alongside an expansive cellar list that’s dotted with organic and biodynamic varieties, and a well-curated selection of cocktails – the Tuk Squeak with gin, ginger, turmeric, honey, soda, beetroot and a vermouth foam is a good place to start.
If you’re strolling from the beach in search of a light bite, then get your eyes on the snacks menu with flavoursome options like the taco with tuna, kaffir lime, black sesame, ginger and chilli, or the pillow-soft bao brimming with Moreton Bay bug, chilli, coriander and sriracha mayonnaise. If you’re into the raw delights, munch on kingfish with green nahm jim, melon, coconut and lime, before getting acquainted with the share plates. You can feast on everything from popcorn shrimp with a yuzu glaze, chilli mayonnaise and sea succulents, through to pork backstrap with kaffir lime, coriander, peanuts and red chilli. Spice things up with the Crying Tiger sirloin, keep it plant-based with the roasted-cauliflower yellow curry or embrace the seaside with whole crispy fish topped with papaya, tomato and red nahm jim. Yep, it’s time for a road trip – grab the crew, get a Mai Lucky Melons in your hand (chamberyzette, rosè, watermelon and soda) and work your way through this flavour-packed spread.
Ryce is located at 9/4 Jonson Street, Byron Bay. Bookings can be made online.
Image credit: Judit Losh
