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The Restaurant

When an acclaimed international chef applies his talents to Byron Bay’s abundant natural bounty, the results make for delicious magic – and you’ll taste it in every dish on our restaurant’s new menu. Executive Chef Matthew Kemp celebrates the local produce, climate and seasons in elegant creations woven with Asian, modern Australian and European influences. His sophisticated touch is complemented by a stellar wine list of handpicked local, New World and European names. Fragrant, fresh and constantly evolving, the restaurant menu is a cuisine all of its own, unique to the region and to the resort.

Providore Market
Menu

The Providore Market menu represents the infusions from suppliers from the surrounding region to provide the menu with the finest produce from Byron and the neighboring Northern Rivers of New South Wales. Every Thursday night.

EXECUTIVE CHEF MATTHEW KEMP

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Matthew Kemp

The talent at the heart of The Byron at Byron’s new dining experience is Executive Chef Matthew Kemp, who has made the region his home in the next chapter of a distinguished international career. Our restaurant menu is the delicious combination of Matthew’s sophisticated touch and Michelin pedigree and the abundant natural bounty of the Byron Bay region.

Each dish is an elegant expression of local produce, climate and seasons, woven with Asian, modern Australian and European influences. Complemented by a stellar wine list of local, New World and European names, and presented amid the stunning surroundings of our redesigned resort, Matthew’s finely crafted creations are a unique new signature for The Byron at Byron.

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