THE BOLT HOLE Cocktail and Whisky Bar in Byron Bay is open from midday Easter Friday through to Easter Monday! Come and join cocktail enthusiasts and hospitality superstars Alex and Emily from Channel 7’s My Kitchen Rules. Alex has earned his stripes managing bars in London before returning home to manage many award winning bars such as Lobo Plantation, Eau De Vie and QT Sydney. Now that Alex is managing the bar at The Bolt Hole, we are very excited to announce a killer new craft cocktail menu.

The Bolt Hole are also proud to announce executive chef Evan White has taken over the kitchen. Evan will be smoking locally sourced meats and serving them up with classic American barbecue sides like house-made pickles, local greens and cornbread. Juicy brisket, ribs and pork are smoked for minimum 12 hours with mesquite wood, cooking low and slow to enhance texture. Try the Deluxe Platter for a no-holds-barred taste of true American barbecue.

If you’re after something to nibble with your afternoon cocktail or tinny, Chef Evan is substantially broadening the bar menu to include juicy duck wings in honey and whiskey glaze; corn on the cob with chicken crackling and green onion butter; and veggie delight ‘popcorn mushrooms’ – little bombs of buttery garlic goodness!

SMOKEHOUSE EASTER SUNDAY!
20-percent off all cocktails
Smokehouse Chook Roast Dinner $35 full / $20 half

CLUCKING EASTER MONDAY!
Cluck Off to The Bolt Hole for Wings & Tins!
$10 Duck & Chicken wings washed down with $5 Tinnies

EASTER OPENING TIMES
Good Friday March 30 Midday – 10:00 pm
Easter Saturday March 31 Midday – Midnight
Easter Sunday April 1 Midday – 11pm
Easter Monday April 2 Midday – Midnight