So much news!
100 Mile Table at Byron Bay Golf Club…
Happily settling into our third month at the club…all is going well and we are thrilled to see so many locals coming through the door and enjoying a fun filled night or long lazy lunch. We offer a classic bistro style menu with occasional specials and plan to keep it fresh and ever changing as we charge along. ‘Roast chook Sunday lunches’ are proving particularly popular. We brine our local organic chickens in a citrusy brine for 24 hours before roasting them – served with shoestring fries - and iceberg salad with miso ranch dressing. This is also the day for freshly shucked oysters with mignonette dressing. Live music to boot.
Other regular dates to keep in mind are Steak and schooner Wednesday. $25 for Cape Grim rib eye with peppercorn sauce, fries and salad – plus of course a cleansing ale, Thursday is trivia. We love trivia night – best crowd! Kicks off at 7pm so get in for the early.
And for the pleasure of all you parents of young wildlings out there…the baby sitter will happily entertain your wee darlings while you sit back and enjoy a shandy or 2. She’s there every Friday and Saturday from 5pm.
We are open for lunches Wednesday to Saturday from 11am and Sundays 11 till 3. Dinner Wednesday to Saturday from 5pm. We look forward to seeing you all down at the club. Bookings can be made at golfclub@100miletable.com or on 02 6685 6470.
Father’s Day at The Byron Bay Golf Club
We are taking bookings now for Father’s Day at the club. The full menu will be on offer including our citrus brined organic chickens – roasted to perfection and served with shoestring fries and iceberg salad with miso ranch dressing. Bookings are available from 11am till 3pm. Live music and baby sitter on the day.
Welcome to David Lovett
Welcome to the family David. We are thrilled to let you all know that David has joined the team as head chef of 100 Mile Table café in Banksia Drive, Arts and Industry Estate. David brings a wealth of experience in some of Australia’s best eating joints to Byron and we feel very lucky to have him. We are so excited to have David, his beautiful talent and smiley disposition on board and look forward to much fun and beautiful food ahead. The lovely Bryce has handed over the café pinny and swapped it for a different one. He’ll still be around – you’ll see him. He never really goes anywhere – just shifts position and is about to start tackling a new venture for us (see below). Cheers to welcoming the new and keeping the old!
Our new website
We have a new website, yes we do!!!! Jump on and have a gander at 100miletable.com. You’ll find pretty pics and menus and news and the odd recipe and more pretty pics and event information and more pretty pics and more. Thanks to our gorgeous friend Kelly at Kelly Fletcher design and to Dr Dan Swan at Startinno for helping us get this guy up and running. Proud as punch. Happy as Larry. Good as gold. Sweet times ahead!
DUK. Coming soon
And so to our new baby. In September, we will throw open the doors of DUK in Bay Lane – just tucked tidily in there behind the Beach Hotel, front and centre Byron Bay. DUK will be a classic little Chinese BBQ – there’s some seating, there’s a little liquor license – we’ll be serving roast duck, char siu, roast pork and soy chicken. There will be rice and steamed Asian greens of course. There will be our roast chilli paste, ginger and shallot oil, hoisin sauce, Stone and Wood beer, a cocktail of the week and a small but delicious wine list. There will be plenty more. Oh, takeaways too – you can take your roast duck home and eat it there if you like – but don’t feel you have to! To say we are excited by this opening is radical understatement. Stay tuned.
STAFF WANTED - 100 Mile Table is hiring…
Head Chef, 100 Mile Table at The Byron Bay Golf Club
We are seeking a head chef for the bistro at the Byron Bay Golf Club. The successful applicant must be experienced, driven and organized, with the ability to skip and have fun every inch of the way. This busy bistro operates Wednesday to Sunday and we are looking forward to a crazy good Summer. You will be backed by a talented, hard working, friendly and very cool team.
Head Chef, new Chinese BBQ venture
In September, 100 Mile Table is branching out into the Chinese BBQ market. We are looking for an energetic and highly organized chef to run the kitchen. Think BBQ ducks, soy chicken and char siu. Think simple, fast, busy and lots of fun – this applicant must have the world’s best stores of energy and genuinely enjoy kitchen life.
Manager, new Chinese BBQ venture
We are seeking a strong personality to run the floor at our new Chinese BBQ – starting early September. We are looking for an individual that can manage all parts of a small tight team. A good attitude, a sunny disposition and the ability to think on your feet are pre-requisites for this role. A sense of humour, strong industry background and a love of people will get you over the line.
All positions are an early September start. Please email food@100miletable.com