Barrio brings Argentinian flavours to Byron Bay
Tristan and Kassia Grier (Harvest Newrybar, Sparrow Coffee), together with Dan Wyllie (Flinders Lane NYC, Saxon + Parole NYC) and chef Francisco Smoje (Francisco’s Table), aim to bring together the local community in a relaxed, all-day dining environment at Barrio (which means “neighbourhood” in Spanish).
The 80-seat restaurant features an open kitchen with an Argentinian wood-fired oven and grill, which will have influence on Smoje’s weekly-changing menu. Barrio’s outside terrace area will also seat up to 80 and guests can lounge out on the grass in the warmer months.
Breakfast and lunch can be ordered-in or taken away, with house-made yoghurt, papaya, honey coconut crunch, and brown rice, avocado, sauerkraut, boiled egg, seaweed salt on the menu.
The dinner menu will feature small plates of house-made chorizo, roasted onions, chimichurri; and octopus, grilled chillies, aioli, as well as larger sharing plates of charcoal chook, mojo verde; roast snapper, green olives, Meyer lemon; and wood-fired beef ribs with creamed corn.
There’s cold-pressed juices and kombucha available for the health-conscious, while a revolving wine, beer and seasonal cocktail menu is also on offer.
Appealing to the digital diner, Barrio encourages guests to order food from their seat via the Boppl App and have it brought to their table when ready.
Barrio Eatery and Bar will open on December 21 within the Habitat development in Byron Bay’s Industrial Estate.