Venue of the Month: The Balcony Byron Bay
“Our food is approachable, grown up and easy going. The best quality done simply. We are on the ocean so it makes sense to be celebrating great seafood - our oyster bar offers over 30 Australian varieties of freshly shucked oysters, our meats are cooked on the bone or in the shell, and we are passionate about using local suppliers and supporting Australian growers.”
– Executive Chef, Sean Connolly
At Balcony Bar & Oyster Co you can expect to see bivalve fans slurping freshly shucked oysters and tucking into creative share plates whilst enjoying signature cocktails and relaxing in the afternoon sun. With décor suggestive of a seaside beach house, Balcony Bar & Oyster Co. is a hot spot in Byron Bay.
The Byron Bay region provides a natural theatre for incredible food that is unique, a green topography of rolling hills and gently sloped mountains. Across the road the deep blue of the sea shimmers across the horizon with little fish, big fish, dolphins and whales as far as the eye can see.
Harriet and Mauricio paid a visit to Balcony Bar & Oyster Co., one of our very first supporters and an icon in the industry for the region.
We found Bennett behind the bar working on some of his creations. Check out the recipes of a few cocktails you can find at Balcony, featuring local spirits.
COCKTAIL ONE: CRACKING A GOOD TIME
This is an Instagram classic - we’ve shared this cocktail a few times, and are always asked for the recipe. So here it is!
Ingredients:
45ml Ink Gin
15ml peach liqueur
Dash peach puree
Ice
Tonic
Garnish
Method: Add peach puree to glass, followed by peach liqueur, ice and then tonic. Pour Ink Gin on top to create a gorgeous layered cocktail. Garnish with a sprig of thyme and edible flowers, and give it a stir before drinking
COCKTAIL TWO: BUTTERFLY PEA SOUR
This is a floral twist on the classic sour. Beautiful and seriously delicious.
Ingredients:
45ml Ink Gin
30ml Lemon Juice
15ml St Germain
15ml Vanilla Sugar Syrup
15ml Egg White
Dash Bitters
Ice
Method: Add all ingredients to a boston - except ice. Shake it. Then add ice and shake it again. This technique is to create the foamy top and velvety texture. Garnished with edible flowers.
COCKTAIL THREE: THE JACKERY
This is one that Bennett made up on the spot… and damn it was seriously good. You’ll have to ask for this one off-menu, that’s how special it is.
Ingredients:
30ml Pure Cane
30ml Lemon
15ml Cointreau Blood Orange
15ml Aperol
15ml Sugar Syrup
15ml Egg White
Dash Orange Bitters
Method: Just like with the sour, add all ingredients to a boston shaker - except ice. Shake it. Then add ice and shake it again. Garnish with a dehydrated blood orange.