AUSTRALIA | The Bonobo by Raes has opened the doors to its Lobby Lounge, an all-day dining destination at the centre of Byron Bay's most anticipated new hotel.
With seating for up to 100 guests across an indoor dining and lounge area and an outdoor terrace and courtyard, the Lobby Lounge has been designed to evolve seamlessly throughout the day.
As a neighbourhood gathering space designed for the local community and hotel guests, the interiors, by Manifold, are warm and built for comfort, with furniture and lighting that support lounging, working, drinking, and dining throughout the day.
The material palette drew on natural stone, timber, textured plaster, metal, woven elements and richly toned upholstery, referencing Byron Bay's coastal context in a considered, contemporary way. Sculptural round fibreglass lights by Amy Vidler have added organic curves to contrast the space’s sharp architectural lines, casting an ambient glow throughout.
The Lobby Lounge menu has been curated by Jason Saxby, executive chef of Raes Dining Room, and by The Bonobo's head chef, Callum Grey. They have built a menu inspired by the world's great hotel bars, diners, and late-night institutions, taking a playful yet thoughtful approach to familiar classics.
Available to be enjoyed in-room or by the rooftop pool, the menu has championed quality producers from Byron Bay and beyond, including Grumpy Grandma Olives, Daniel Fleming Seafood, Australian Bay Lobster, Brookie’s gin, Saison Smallgoods and LP's Quality Meats, alongside a broader network of local growers, makers and suppliers whose produce will shape the menu throughout the seasons.
On the breakfast menu, highlights include local fruit and berries; Brookfarm granola, Byron Bay coconut yoghurt, vanilla and berries; avocado sourdough toast, fresh curds, confit tomatoes and spiced pepitas; and the Bonobo Roll with crispy bacon, fried egg and house HP sauce.
There are also two breakfast cocktails on offer: the Native 75 with Brookie’s Davidson Plum gin, crème de pêche, Bandini prosecco and lemon; and the Ochre Bloody Mary with Grey Goose vodka, fino sherry, tomato water and celery.
Lunch and dinner feature Yellowfin tuna crudo with romesco, macadamia, verjus, endive and horseradish; roasted figs with macadamia cheese, macadamia ajo blanco and fragrant herbs; the club sandwich with crumbed chicken terrine, bacon jam, crushed egg mayo and gem lettuce; and pork cotoletta Milanese with brown butter emulsion, ricotta salata and rocket.
For dessert, there’s ricotta zeppole served with burnt honey custard and Davidson plum jam; cannoli with white chocolate and sheep milk cream, yuzu and crystallised pistachio; and tiramisu with layered mascarpone, Brookie’s Mac liqueur, brown butter macadamias and chocolate.
The wine list has followed the same principle of thoughtful sourcing, with a balanced selection of local and international producers chosen for drinkability, character and sense of place.
Highlighting quality growers from key regions across Australia and New Zealand, alongside selections from Italy, France, Spain and Greece, the list has 15 wines by the glass and 53 by the bottle.
The Lobby Lounge also offers a range of classic and signature cocktails, including two house martinis: the Oyster Bar Edition with Hickson House Oyster Shell gin, Cocchi di Torino dry vermouth, black pepper tincture and lemon aspen essence; and the Not Too Dirty with Grey Goose vodka, house olive brine, fennel oil and paprika tincture.
Located within The Bonobo by Raes, Byron Bay, The Lobby Lounge is open daily.
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