Daughter in Law Byron Bay is the third iteration of star chef Jessi Singh’s Daughter in Law concept, with sister restaurants preceding it in Melbourne and Adelaide. (Singh also operates two restaurants in Sydney: Don’t Tell Aunty and Pinky-Ji.)

While this colourful joint adheres to Singh’s philosophy of “unauthentic Indian” – a take on Indian cuisine that pulls influences from across the globe – here his approach is heavily shaped by Goa, the south-western coastal Indian state known for its seafood- and coconut-heavy cuisine and glamorous holidaymakers.

The Goan influence shines through in Hiramasa kingfish ceviche served with pappadum; grilled market fish in a creamy coconut broth; and tandoori corn zested up with lime, curry-leaf masala and coconut. But you'll also find plenty of Singh signatures: Colonel Tso’s cauliflower (a play on the Sino-American dish General Tso chicken), and curries like butter chicken and lamb rogan josh.

Cocktails lean fruity and fresh, while a self-serve beer fridge welcomes cracking open a cold one.

Like at Daughter in Law Byron’s southern siblings, the dining room is drenched in colour, with neon lights, pastel hues and jewel tones. The good times are elevated with ’80s and ’90s tunes pumping through the speakers. While the tablecloths might be classic white-starched numbers, the rest of the room is a cacophony of colour and light: retro sapphire-blue shell-shaped seats, fuchsia banquettes, a yellow surfboard hanging behind the bar and Bollywood films projected onto the walls.