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In Our Backyard: Beach Byron Bay

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On the Menu: Stone & Wood Beer Battered Fish & Chips

On the Menu: Stone & Wood Beer Battered Fish & Chips

Light, bright and with a killer view, Beach Byron Bay is one of those spots that is synonymous with our east coast town.

The beachfront restaurant/café have been long time supporters of Stone & Wood, pairing our beers with their locally sourced, coastal inspired dishes.

Just metres from the shore at Clarke’s Beach and a short stroll up to The Pass, the most easterly point in Australia, Beach Byron Bay is everything you could imagine in a relaxing coastal food experience. As you walk through the white beach house doors past the marble bar, the dining area opens up to a beautiful beach deck with views overlooking Julian Rocks, crystal blue water of the Pacific and bright white sand that meets the green rolling hills.

Beach Byron Bay entrance

While you sit in the shade on the deck in the evening enjoying a cold Pacific Ale and Green Coast Lager on tap or a delicious cocktail, you’re greeted by a stunning sunset that casts pink and orange hues across The Bay. The different tones of the hinterlands that meet the Pacific Ocean will have you in awe and keep you there for a dinner under the stars.

We’ve teamed up with Beach Byron to have our beer on tap exclusively at their venue alongside other local beverages and produce to provide an epic Byron Bay experience. The menu reflects the surrounding landscape with a beachside twist, filled with local flavours. If you feel like something quick and easy, their Kiosk offers a variety of delicious takeaway foods, drinks and snacks you can enjoy whilst chilling in the lush green garden out the front.


Last week we dropped into Beach Byron and caught up with their chef Enrico. Enrico takes inspiration from the different seasons and the local organic farmers’ markets to produce a quality dining experience. This shines through in the menu creations which reflect their beach ethos and relaxed Byron Bay vibes.

Over a couple of coldies on the deck watching fun waves roll through Main Beach, Enrico let us in on a few kitchen secrets to making the mouthwatering Baccala Fritters featuring our Garden Ale and a crowd favourite on their kiosk menu, the Stone & Wood Pacific Ale Beer battered fish. Both enjoyable with an ice cold beer in hand.



After lunch, Pietro, Beach Byron bartender and finalist in the Brookie’s x Stone & Wood Brewstillery Mix Masters competition mixes up a Stone Passion cocktail using Stone & Wood Pacific Ale. Served and enjoyed watching the sun start to set behind the hinterland, the perfect finish to a sun kissed day in The Bay.

Check out the recipe below for Enrico’s Baccala Fritters and the Stone & Wood Pacific Ale beer battered fish with chips as well as the Stone Passion cocktail courtesy of Pietro. These recipes are to be enjoyed and shared with good friends during warm summer days.

@beachbyronbay Beach Byron Bay

Download recipe PDF here


Fritter Mix
100g steamed potatoes
150g milk blenched Baccala
250g Stone & wood choux
Stone & Wood Choux
250g eggs
150g flour
125g Stone & Wood Garden Ale
125g milk
110g butter
5g salt

Passionfruit Mayonnaise
2 Eggs yolks
½ teaspoon Dijon mustard
50g passion fruit pulp seedless
2 pinches of salt
250 g vegetable oil

For the Stone & wood choux
Bring the beer, milk, butter and salt to the boil in a medium saucepan
Once the mixture reaches boiling point add the flour and cook it off for 2 minutes always mixing Cool down the mix and then add 1 egg at the time making sure the mixture is smooth and well mixed at every egg.

For the fritters
In a medium mixing bowl add the steamed potatoes and the baccala, with the help of a whisk smash the mixture together
Add 250g of Stone & Wood choux into the bowl and incorporate to the potatoes and baccala with a spoon In a saucepan bring the vegetable oil to 170 degrees, with an oiled tablespoon pick up a dollop of mixture and drop it in the hot oil, fry evenly for 4 to 5 minutes depending on the size. Once cooked put the fritters on kitchen paper to get rid of the excess oil, season with salt and serve hot

For the passionfruit mayonnaise
Add yolks, salt, mustard and the passion fruit pulp to a blender, then slowly add the vegetable oil until the mixture thickens to a mayonnaise consistency
Makes 20 Fritters


20ml Lemon Juice
15ml Sugar Syrup
30ml Sailor Jerry
15ml Passion Fruit
90ml Stone & Wood Pacific Ale
Rim a Martini glass with cane sugar and Italian cherry syrup
Add all the above ingredients into a shaker over Ice
Shake vigorously
Strain into a martini glass with sugar and syrup rim
Garnish with Passionfruit pulp


500g Self Raising Flour
1 Litre Pacific Ale
180g Fresh Snapper
In a bowl mix flour and beer together until smooth consistency
Cut the snapper into 180g portions
Place fig into the batter and hold above the mixture getting rid of any extra batter
Place gently into the boiling oil
Leave in the oil for 5 minutes or until golden
Place on a paper to drain excess oil
Sprinkle with salt and serve with your favourite sauce


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