It’s still the Little Mali you all know and love – just think of it as an updated, future-proofed version. The overhaul has seen the space triple in size with seating for around 35 sprawled inside and out, while a brand-new open-plan kitchen, headed by ex-Bondi Wholefoods chef Daniel Chen, produces a vibrant all-day menu alongside Little Mali’s original beach-friendly takeaway offerings like fresh colourful on-the-go salads, wraps and home-style sweets. The majority of what comes out of the kitchen and the cabinet – from the delicious cookies and muffins to the vegan aioli and cashew cream – is made on site, utilising fresh produce sourced from local farmers.

There’s an all-day breakfast offering allowing you to stick your fork into the likes of a dairy-free and gluten-free vegan Green Bowl with dressed kale, house-made green hommus, fermented vegetables and Turkish green chilli, or you can spice up your life with the chilli scrambled eggs with turmeric and coconut creamed corn. Rather keep it simple? There’s a breakfast burger with herbed scrambled eggs, or opt for eggs your way atop seeded sourdough followed by a caffeine hit from Byron Bay’s Bun Coffee. Lunch kicks off at 11:00 am, with the kitchen serving up everything from a slow-cooked lamb burger with crunchy slaw, through to a marinated vegan pulled jackfruit brioche burger – best sided with the fried spiced cauliflower with house-made green tahini. Smoothies and bowls are still king here, topped with seasonal fruit and vegan granola, while CocoWhip soft serve is set to be available in the coming weeks. For those feeling naughty, loaded milkshakes in flavours like salted-caramel pretzel, will surely satisfy.

Keen to visit Little Mali 2.0? Head to our Stumble Guide for opening hours and location.