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Managing to feed the soul by Matthew Michaelis
We humans are sentient beings and when it comes to sitting in someone else’s space, I know I get the jitters if the overall atmosphere is unfriendly, stiff or uncomfortable. Staff who look and feel like they are ‘special’ in some regard are just showing a strong sense of esteem, though when a wait team start projecting that they are privileged and the customer becomes an inconvenience in some regard – then it’s time to redress the balance. Over the years I’ve observed various staff teams in some of the most luxurious eateries and, having met many of their owners and managers, I realise that it’s really a matter of the buck stopping at the head of the business. If the management is difficult and belligerent often that’s passed on down the line. Enter a hierarchy that’s successfully feeding the souls of its staff and therefore its punters: the Beach Cafe in
Byron Bay. Ben Kirkwood and his partner Belinda head up this award-winning cafe restaurant. Collaboration is the credo at the Beach Cafe, Ben told me recently. They each have their roles here: Belinda is the events manager, Ben, the general manager, Steven Kirkpatrick ex-Icebergs Bondi is operations manager, Kaine Hunt is the head chef and David Fiumara his 2IC. ‘The whole team are included in the shaping of this busy eatery. Making decisions that impact on the overall environment here is very much an inclusive and collaborative process and at the same time we’re working the procedures, the menu and feel of the place in a team,’ Ben said ‘I also have a realisation that people need to live and the hospitality industry can be particularly relentless, so here we make sure everyone is balancing their work and their lives. If you don’t,
everyone loses – it’s really feeding the soul that keeps inspiration and energy coming back to us,’ Ben added. Ben appears to be all over the fact that their team are their future and that their future is in the hands of their team. It’s a chicken–egg thing with a rooster thrown in. And although Ben’s the rooster in this analogy, he relies comfortably on the skill and acumen of those around him. Kaine Hunt comes from a good and strong hospitality background, coming from Longrain in Sydney, a twohatted restaurant; ‘My wife and I moved up here for the lifestyle and to raise our child on some land. We both have hospitality in our blood and the relationship with the Beach Cafe and our plot of dirt is exactly why we are now living here,’ Kaine said. ‘I’m constantly sourcing specialist ingredients to complement the menu. Inspiration comes from what’s in season
and available at the local farmers market. Supporting local produce is a passion of mine; it adds fresh and original content,’ Kaine added. Steven Kirkpatrick is operations manager, and has an equally relevant background to keep the standards and service in place and the Beach Cafe at the height that it reaches year in year out. As the systems person here, he appears to have an eye for detail that can’t be ignored – ‘systems are put in place after the collaborative process and the team are all across these,’ Steven said. Ben knows that he owns a position as much as a restaurant cafe, but he’s not sitting on his hands. He wants his staff to feel they have a life away from the Beach Cafe, an unusual position to take for an individual in the impersonal world of
business. Clearly it’s a decision that is working very well at the Beach Cafe with a team that are feeding their customers with a little bit more energy and soul – it’s an award-winning paradigm. The Beach Cafe is fully licensed, is opened every day for breakfast from 7.30am until 11am (11am–12noon: limited menu); 12 noon until 3pm for lunch (3–5pm: limited menu). Dinner is from 5pm. Bookings are advised – phone 6685 8400. Available for weddings and events. Clarkes Beach, Lawson Street Byron Bay. Web: www. byronbeachcafe.com.au
Keeping it real: Kaine Hunt head chef and Ben Kirkwood owner. Photo by Matthew Michaelis Kaine Hunt, head chef – Photo by Matthew Michaelis Team spirit throughout Award-winning eatery and location
Byron’s Newest Venue
LUNCH SPECIALS Tapas $5 – $7 Tap Beer $5 House Wine $5 THIS WEEK’S SPECIAL Home made tagliatelle in rich Napoli sauce + tap beer or glass of wine for only $19
Cafe culture by night
Live music on weekends - Closed Tuesdays
Photos and story by Matthew Michaelis
A couple of weeks ago, I with the help of a new local wrote up the Aquarius cafe, head chef, Reuben Muller, bar and restaurant in Lawson they’ve opened the place to Street in Byron Bay. I’ve been the night. I had a quick look speaking a lot lately about at the choices and was pleasthe myriad choices in infor- antly surprised at the selecmal dining that surround us tions available. in the northern rivers. Quite It’s all about ‘horses for coursa few of these eateries pre- es’ and although you’ll get a sent with casual and relaxed good meal plated well here, atmospheres and unaffected if you’re the type that prefers service but have menu items a cosy nook, four walls and that could be found at home formal or buttoned-up service, then this may not suit. in more fine dining affairs. Since 2013 the current owners If, on the other hand, you’re of Cafe Byron have brought after a reasonably priced in a good solid breakfast and menu with the skill base of a daytime trade – successfully seasoned chef out back, then too. Again location, location, roll in, comfortably dressed, location plays a part in this no nonsense, no fuss – it’ll be success. In case you don’t a go to try. know this Byron fixture, From the menu you’ll find Cafe Byron sits positioned fresh oysters, three ways, next to the green grasses of light meal choices of things Railway Park; it’s also oppo- such as black mussels in tosite Fundamental Foods and mato saffron broth, corianthe main zebra crossing. This der; cured salmon and dip is a pretty good spot for foot selections; vegetarian dishes and a good selection of gentraffic and the tourist alike. So, breakfast, morning tea, erous salads the likes of a lunch and afternoon tea are Mediterranean-style salad, assured and reliable (gaug- towering and flecked with ing by a steady stream of roasted peppers, capers, olguests). Recently though, ives, marinated feta, pine North Coast news daily: www.echonetdaily.net.au
nuts and a white balsamic dressing. Salmon fillet comes sitting on high with blanched asparagus spears, chat pots and a carrot puree and not a bad pricing for Byron at $27.50. Eye fillet (250gm) comes with all the trimmings: confit of garlic and potato puree, roquette, topped with a shaved grana padano salad, white truffle and red wine jus ($29.50). A risotto for vegetarians, salads, light meal choices and a kids’ menu. The third course isn’t forgotten on this menu and dessert offers well-executed and proper selections such as panna cotta, chocolate fondant, and a lime and coconut crème brulee. Live music from 5.30pm on Wednesday, Thursday, Friday and Sunday gives this dining room a venue-like draw from the street with a regular lineup of known local talents. So, if you find yourself footloose and you prefer fancyfree and relaxed dining, then Cafe Byron is up till late
BOOKINGS ADVISED 6680 8818 32 Lawson Street | www.basilo.co | info@basilo.co |
Salmon panned and plated well Mediterranean-style salad, towering and flecked with flavour in generous settings Cafe-Byron-Creme-Brulee: Fine dessert choices up for grabs Reuben Muller is an experienced Byron Bay chef and the head chef at Cafe Byron. – Photos by Matthew Michaelis
feeding the footpath and the hungry local. Cafe Byron. BYO. Breakfast : Lunch: 7am to 4pm: 7 days; Dinner: 6pm to 10pm/late, Wednesday to Sunday. Live music from 5.30 to 8.30 – Wed, Thurs, Fri, Sunday. 58 Jonson Street, Byron Bay (next to Railway Park). Phone: 6685 7076 / Email: cafebyron@icloud.com
basilocobyronbay
Billi Indian Restaurant
COMPLIMENTARY PAPADOMS
with table bookings
DELIVERY AVAILABLE EVERYDAY + $8.00 Del fee, minimum order $38.00 to O’shores, Sth Golden Beach, Brunswick, Billinudgel, The Pocket.
DINNER SPECIALS EVERY NIGHT $15.00 full container of Rice & curry + Naan bread
10% DISCOUNT FOR SENIORS (Card holders) dine in /take away
Open for dinner from 5pm–9pm, Tues to Sun Main Street of Billinudgel, 5 mins north of Brunswick Heads
02 6680 3352
The Byron Shire Echo February 18, 2015 17