Local hospitality identity Matt Hunt is the brains behind Loft, which softly opened its doors in the heart of Byron Bay last week. The 180-seat space has been transformed and revitalised with a bright and earthy aesthetic to welcome the natural light and ocean breeze, with views over the main drag and up toward The Beach Hotel. Loft boasts a substantial drinks offering, underscored by vibrant cocktails (we’re looking at you, chilli mezcal negroni), craft tap beers, and a wine list with a respectable lean toward organic and biodynamic producers. As for the food, it’s all about snacking and sharing, with a genuine focus on local produce and sustainability.

There’s a ‘deli bar’ selection where you can choose from a series of cured meats (like fennel and garlic-infused salami from nearby in Billinudgel) that come served with onion jam and ciabatta, or pick your favourites from a selection of cheeses served with quince and lavosh. The oyster bar keeps it fresh and simple – your choice of Sydney rock oysters or Pacific oysters, served with pickled shallot and ginger. The snacks offering (perfect for a post-swim munch) covers everything from crispy-prawn milk buns, to a pressed duck-leg schnitzel sandwich with caramelised onion jam and pickle on soft white bread. As for the larger share plates, think ceviche with green apple and jalapeno salsa verde, roasted free-range pork jowl with spiced pear, Jerusalem artichoke crisps and pickled celery, and coal-smoked beetroot steaks with almond cream and raisin vinaigrette-dressed leaves.

We reckon it’s high time for a road trip. Loft is now in our Stumble Guide – scoot over for opening hours, contact details and all that jazz.

Images courtesy of Sustainable Valley