Brisbane | Gold Coast




On 21 December 2017, Tristan and Kassia Grier (Harvest Newrybar, Sparrow Coffee), Dan Wyllie (Flinders Lane NYC, Saxon + Parole NYC), and Chef Francisco Smoje (Francisco's Table) launch Barrio eatery and bar at Habitat in Byron Bay's Industrial Estate. Barrio meaning "neighbourhood" in Spanish is designed to feel like a home from home, bringing together the local community in a relaxed environment for all-day dining.

Barrio takes its influence from the wood-fired oven and charcoal grill, a great culinary tradition that enhances flavour and respects the virtues of the product. Experimenting with bright colours and bold flavour, this is both nose to tail and root to stem dining for a conscious eating experience. Francisco Smoje's cooking is authentic without clinging to convention – working with traditions, but also bringing a new palate of flavour to the Byron Bay dining scene. The weekly changing menu is full of harmonious contradictions: it's vibrant and bold yet familiar and comforting; it's beautiful to look at yet close to its original form.

The breakfast and lunch menu is available for eating-in or taking away and there's a selection of sandwiches, toasties and platters full of salads, which greet customers as they arrive. Cold-pressed and freshly squeezed juices, kombucha and kefir are available for the health-conscious, while a revolving wine, beer and seasonal cocktail menu satisfies those after a tipple.

Start the day with ST. Ali coffee and Herbed egg morning bun; House-made yoghurt, papaya, honey coconut crunch; or Brown rice, avocado, sauerkraut, boiled egg, seaweed salt. Follow with Grilled beef, roasted peppers, onions; Beetroot, beetroot leaves, purple cabbage escabeche; and Wood-fired sweet potatoes, green shallots, coriander and pomegranate dressing. Moving to small plates such as House-made chorizo, roasted onions, chimichurri; Octopus, grilled chillies, aioli; and larger sharing plates of Charcoal chook, mojo verde; Roast snapper, green olives, Meyer lemon; Wood-fired beef ribs, creamed corn. Corn or Beef empanadas sustain afternoon snacks; and sweet treats include Moscato jelly, poached nectarines, custard; and Dark chocolate marquise, citrus caramel, pecan, coffee crunch.

Expect cocktails such as chargrilled red capsicum Margarita with tequila and mezcal; Garden Daiquiri with rum, chartreuse, herbs, lime, fresh cucumber juice; and jugs of Barrio Pimms with gin, pierre-ferrand, house-made ginger beer, fresh fruit.

The 80-seat restaurant features an industrial style interior with concrete floors and an open kitchen with Argentinian wood-fired oven and grill, softened by rammed earth bar, bare wood communal tables (seating up to 12), and an abundance of plants and green foliage, which decorate and add colour to the neutral tones. Tables are mostly long and communal for an informal eating experience, but there are also a handful of bar stalls and smaller tables for two or four for more intimate dining. The outside terrace area seats up to 80 and picnic rugs are available for lounging on the grass in the warmer months.

Bridging the gap between smart-casual, customers order at the bar but food is delivered direct to their table and guests are encouraged to order via the Boppl App – enabling them to purchase from their seat and have it (the food) brought to their table when ready.