Autumn menu coming soon!

There are some exciting times ahead in the Restaurant with the summer produce transitioning to the aromas of autumn, creating the opportunity for me to infuse the new season into exceptional new dishes that express the flavours of autumn and the Northern Rivers region. You might be seeing the likes of “osso bucco” of local veal from Casino with new season Cima di rapa or Grimaud breed of duck breast with Jerusalem artichokes, Cavalo Nero and oxalis. If you don’t know what they are, you just have to get in here to try them! And to finish it off; a favourite of mine is hot chocolate snickers pudding that is smothered in caramel sauce and served with bitter chocolate gelato and toasted peanut praline. So watch this space for the announcement of our autumn menu items!

Best oysters yet?

On my journey to find some of the finest providores in the region, I have been lucky enough to have relished in the luxury of tasting the best oysters I have had in over 30 years! See my philosophy for the Byron at Byron is all about representing the region and nsw. Just yesterday I tried oysters from the pristine Tathra region which were fantastic. I still find it unbelievable the wealth of flavour and quality that comes from the NSW region and its producers, make sure you catch the oysters whilst they are fresh at The Byron at Byron.

We have been nominated!

We are so excited to be included in the Australian Financial Reviews hottest 500 restaurants. This is the first time our restaurant has been included in this prestigious list, a big thank you to Chef Matt Kemp for his new vision and menu. Be sure to come in and visit us soon if you haven’t already.

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See and Do

Luxury is in our nature and The Byron at Byron is the adventure. You're invited to explore the resort and it surronds. Our Guests Relations will be happy to help.



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