CHUPACABRA is a Mexican taqueria serving breakfast (and Mexican coffee), lunch and dinner. From the same owners of Harvest in Newrybar and Barrio in Byron Bay, CHUPACABRA sees chef and co-owner Evan White deliver a vibrant, light and wholesome menu that endorses his ethos of rustic, slow-cooked foods that shine the light on local produce. Desayunos (breakfast) looks like this – amaranth and coconut-flour pancakes with Mexican fruits and cardamom syrup, tacos with scrambled eggs, chorizo and potato, a simple dish of avocado, sea succulents, pepitas and kelp vinegar atop sourdough, as well as traditional chilaquiles. Tacos come into play for lunch and dinner – think combinations like local steak with frijoles, cotija cheese, burnt onion and spicy salsa, and grilled-achiote-marinated Bangalow pork with fresh pineapple. You’ll also find a series of Oaxaca cheese-filled quesadillas, a daily ceviche dish, as well as tostada variations like charred octopus and pulled pork. A huge series of hard-to-get tequila and mezcal varieties are also pouring, alongside cocktails, beer and wine.

Image credit: Demetre Minchev