Fancy, daily.
A delectable food and cocktail experience at Byron Bay Spirits Co. with food by Mullumbimby chef, Luke Haroon. Our menu heroes seasonal, local fare - produce kindly harvested from sea and soil - paired and served in unique and distinctive ways. Age-old techniques of pickling and fermentation add alluring bursts of colour and flavour to our menu.
The flavour journey deepens with BBSC's wildly tasteful and cocktails, using world class distillations made in-house.
Dine and enjoy — fancy, daily.
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FERME began because great craft deserves great company. When we met Byron Bay Spirits Co., we recognised something honest and rare — small-batch distilling, time-honoured recipes, and the patience to do things properly. That same respect for craft sits at the heart of our kitchen.
Our menu is meat-free, centred on sustainably sourced seafood and farm-grown vegetables. We cook simply but precisely — with zero-waste intent at every turn: from ferments and pickles to sauces drawn from every scrap and bone.
Fermentation runs through the menu, adding depth, brightness, and freshness to every dish.
We believe vegetables deserve the same respect and attention as any meat dish — creating a balanced menu that speaks to both seafood lovers and vegetarians alike.
We’re excited to open the doors and share what we’ve been working on — thoughtful food, honest flavour, and good energy in the heart of Byron’s spirit room.
— Luke, Chef & Founder, FERME
