Belongil Beach Italian Food is the first Byron Bay venue from Maurice Terzini, the Sydney restaurateur behind Bondi’s Icebergs Dining Room and Bar, Cicciabella and the world’s most sustainable bar, Re–.

This self-styled “everyday beach restaurant” deals in locally sourced produce with a heavy lean towards seafood. You might find Northern Rivers rock lobster with tomato, lemon myrtle butter and orecchiette; Moreton Bay bug served on a potato bun with vadouvan mayo; and pumpkins from Palisa Anderson’s Boon Luck Farm Organics pressed into a juice for pumpkin risotto.

As with most of Terzini’s venues, this one is suitably laid-back and family friendly. Pastel pink chairs and tables bring a playful lightness to the space, and the dining room is open to the elements. It's the perfect place to catch the beachside breeze as you sip Palomas (or minimal intervention wines) and watch the daylight fade.