The Hut Byron Bay is located in the Old O’Possum Creek Public School, a historic building that has been converted and modernised while still retaining many of its heritage features. Inside, a white-washed finish is complemented by hand-painted ceramic plates from the Mediterranean, which adorn the walls. Led by owners Bruno Conti (head chef and also owner of TERRA Catering Byron Bay), Achille Martino (floor manager) and Augusto Pedroso (sommelier), the menu is inspired by long Mediterranean lunches, with a focus on Southern Italian and Greek flavours. To nibble on, there are delectable bites such as the potato rosti with creme fraiche and Yarra Valley smoked-salmon caviar, or the aesthetically pleasing crostino which is carefully topped with hand-filleted Cantabric anchovy, ricotta and lemon zest. More substantial bites offer a diverse array of eats, ranging from saganaki with Kefalograviera cheese, leatherwood honey and oregano to the pulpo y su tinta (octopus and its ink) with black hummus, Ligurian olives, parsley and paprika.

With elements of the menu dependant on the morning’s market finds, the ever-evolving selection is guaranteed to be fresh and locally sourced where possible. This attention to freshness and seasonality allow flavours of the ingredients to shine, such as garlicky pine mushrooms sprinkled with parsley and finished with lemon, or bowls heaped high with fresh clams teamed with ribbons of handmade pasta for spaghetti alle vongole. Serving up lunch on Friday, Saturday and Sunday, we hear tables have a tendency to linger well into the evening – perhaps The Hut’s top-notch tipple list has something to do with it? The Hut’s Mediterranean inspiration continues with a selection of spritzes, classics and signatures like The Hut Old Fashioned (Ron La Progresiva de Vigia 13 dark rum and aromatised wine Amaro Rucolino Ischia e Sapori – sourced from the only liquer factory on the Italian island of Ischia), which is served with 36-month-aged Parmigiano Reggiano or 80 percent dark chocolate. Keep your eyes peeled for upcoming events, which we hear may involve collaborations with local producers and chefs.

Images: Jude Cohen.