The Smoking Camel – Byron Bay
The team behind Light Years continues to build their Byron Bay portfolio with the launch of The Smoking Camel – drawing from modern Middle Eastern fare consisting of vibrant interiors, share-style dishes cooked over charcoal and fragrant cocktails, set to a neon backdrop.
Photography: Jessie Prince & Parker Blain
‘It’s been really exciting to work collaboratively and adventurously with Eastern flavours. Joachim Borenius [our head chef] and I have loved playing around with spices from different regions and seeing how we can enhance traditional dishes to create a unique offering.’ Photo: Jessie Prince
The drinks list will see a line-up of cocktails taking on unexpected flavour profiles. From the Turkish Delight with Bookies Dry Gin, cranberry, rose, and lime; to the Dead Sea Ice Tea with dark rum. Photo: Jessie Prince
The Oasis cocktail: tequila, lime, cucumber, orgeat, mint and coriander, at The Smoking Camel. Photo: Parker Blain
The addition of incredible places to dine in Byron Bay is showing no signs of slowing down. The latest new dining venue, The Smoking Camel, is a boldly designed new space which draws on modern Middle Eastern fare consisting of vibrant interiors, share-style dishes cooked over charcoal and fragrant cocktails, set to a neon backdrop.
Executive chef and co-owner Robbie Oijvall has teamed up with Joachim Borenius as head chef, after Joachim successfully spearheaded the launch of Light Years in Jonson Lane late last year. Together they’ve curated a menu that leans into the playfulness diners are familiar with at Light Years, whilst using Levantine flavours in a combination from countries like Lebanon, Turkey and Israel.
‘It’s been incredibly nostalgic to watch this venue transform. Closing our first Light Years was a bittersweet moment for us all. But the reincarnation of the space has been one for the ages, and we’re beyond excited to have our customers reacquaint themselves with the old stomping ground!,’ says Robbie.
The 55 seat venue has been transformed from its origins as the first Light Years venue, curated by Week Days Design, who also designed the group’s moody Japanese Hibachi and wine bar Moonlight last year. The Smoking Camel centres around colourful, gilded interiors that match the opulence and festivity of the Middle East. Curved archways form the entryway, coupled with billowing curtains and cutouts of gold camels above the bar immediately transport diners to a vibrant metropolis, the likes of which are seen in Cairo, Tel Aviv and Istanbul.
‘It’s been really exciting to work collaboratively and adventurously with Eastern flavours. Joachim and I have loved playing around with spices from different regions and seeing how we can enhance traditional dishes to create a unique offering.’
To start, mezze includes traditional dips like hummus with harissa oil and babaganoush with parsley oil, smashed falafel with green goddess tahini, and sumac spiced tuna tartare; from the BBQ plates include baharat beef shish, shawarma spiced chicken, and halloumi and mixed vegetables; and the salad selection includes a watermelon, shanklish and mint combination, as well as a ‘village salad’ with whipped feta. Desserts include the ‘desert mess’, with baklava gelato from Frankies Gelato, pistachio sand, strawberry, rosewater, honey coco whip; and a saffron rice pudding with mango passion fruit gelato and spiced orange.
The Smoking Camel
3/17, Lawson Street
Byron Bay, NSW
BBQ ring prawn, Café De Cairo, curry leaf and lemon. Photo: Parker Blain
Dead Sea iced tea: dark rum, pomegranate tea, lemon, apricot brandy and soda, at The Smoking Camel. Photo: Parker Blain
To start, mezze includes traditional dips like hummus with harissa oil and babaganoush with parsley oil, smashed falafel with green goddess tahini and sumac spiced tuna tartare. Photo: Jessie Prince
The Desert Mess: baklava gelato from Frankies Gelato, pistachio sand, strawberry, rosewater, and honey coco whip. Photo: Parker Blain