On the Ewingsdale Road approach into town, set against a caravan park at Byron's western edge, this all-day kitchen has built a following that reaches well beyond the shire. The cooking is entirely vegetarian and largely plant-based, much of it home-grown and made in-house, plated with the kind of care that has drawn design and travel press to photograph the timber-and-greenery room. Mornings run from breakfast through a leisurely lunch, seven days a week, with counter cakes, steady coffee and a menu that treats vegetables as the main event rather than a concession. It reads less like a health cafe than a considered restaurant that happens to leave meat off the plate entirely, a distinction Byron's plant-based crowd has long understood.
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