Byron Bay News
Jonson Lane open to the public
![](https://thenorthernriverstimes.com.au/wp-content/uploads/2022/12/Jonson-Lane-is-open-to-the-public-scaled.jpeg?v=1669856869)
Jonson Lane open to the public
With Jonson Lane now open to the public, southern Jonson Street is buzzing as businesses put their new shop fit outs to the test.
“We would like to thank the local community and especially our neighbours for their patience during the construction of Jonson Lane” said JD Property Group’s Jason Dunn. Delays caused by rain, COVID and related staffing issues set the completion date for the new laneway precinct back six months.
“Thank you to all the trades men and women, the local businesses and suppliers that have been involved in construction. The vast majority are locals from the Byron, Ballina, and Lismore Shires. We’ve had over 300 people working on the site and appreciate everyone’s hard work”.
Jonson Lane is home to a collection of local clothing, dining and creative favourites and some fashion and styling superstars. Ethical clothing label Nagnata, Venroy’s flagship store, has set up shop. Edward’s and Co, Australia’s leading hair agency, have opened their first blow-dry salon: Bloe. Byron contemporary landscape artist Jack Bailey has a studio. Byron Bay’s Light Years are bringing their innovative modern Asian dining and celebrated clothing and lifestyle brands including Byron’s Deiji Studios and Saturday’s NYC are showcasing their wares.
The people responsible for Byron’s Luna Wine Store which is dedicated to smaller independent producers of natural wines have opened the doors to Parisian-inspired Bar Heather. “Over the years, we’ve collected some exceptional bottles and always thought that if we opened a drink-in venue, this is where they would go” said owner and sommelier Tom Sheer. “We only plan to do this once, so we figured we better do it right.”
Restaurateurs James Sutherland and Kim Stephen have launched Pixie Food and Wine, which showcases the considerable talents of Sicilian Chef Matteo Tine, formerly of Melbourne’s Florentino. The menu includes dishes such as Sfinci (Sicilian fried donuts) filled with a warm cacio e pepe sauce and finished with a thin slice of house-made air-dried bresaola and Spaghetti alla chitarra, made with a sourdough pasta, vongole and bottarga sauce, fermented chilli oil and lemon and fennel pangrattato.
139 Jonson Street Byron Bay, on the corner of Jonson and Browning Streets. https://jonsonlane.com.au/
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