Celebrate Byron Bay’s finest produce with no distractions

The tranquility of Byron Bay’s eternal Spring ripens local produce to perfection. Flavours lose nothing in the short journey from farm to plate as four seasons blend into a continuous harvest that fills the local Farmers Markets. Select from the seasonal menu and perhaps choose something special from our extensive local and international wine list.

Farmers’ Market Tour and Dinner

TOUR
Accompany our head chef, Gavin Hughes and experience the buzz of the Byron Farmers’ Market!  You’ll discover wonderful local food and produce and meet some of the locals. Departs from reception every Thursday at 7.45am.

DINNER
Continue the local produce experience with our special set menu Market Dinner every Thursday night at The Restaurant.

Executive Chef Matthew Kemp

The talent at the heart of The Byron at Byron’s new dining experience is Executive Chef Matt Kemp who has made the region his home in the next chapter of a distinguished internatioal career. The menu a 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 through Asian, modern Australian and European influences.

Complemented by a stellar wine list of local, new world and European names and presented amid a the stunning surrounds of our redesigned resort, Matthew’s finely crafted creations are a unique new signature for The Byron at Byron.

“We will be concentrating on flavours that are beautiful, light healthy and fragrant to create a cuisine unique to the resort and Byron Bay”says Kemp.

Since those early days in Essex, Kemp has honed his skills at restaurants around the globe. He has worked at some of London’s finest hotels and restaurants including The Square, a Michelin two-starred restaurant. “Phillip Howard, the head chef, taught me so much about food, says Kemp.

Matt has vast experience honing his skills aournd the world. Starting out in Londons finest hotesl and restaruants including The Sqaure, a Micheline two starred restaurant.

Matthew worked as Chef de Cuisine at the now defunct, but once legendary, Banc. “It was amazing what we achieved there. Within a year and a half of my being there it got three hats, scored 18/20 in the Sydney Morning Herald Good Food Guide and won Best Restaurant of the Year.”

Opening his own restaurant ‘Restaurant Balzac’ in 2000 at The Spot in Randwick and then due to demand for Kemp’s food moving to a larger premise in the heart of Randwick Junction. In the following years he opened other venues such as ”the billingsgate fish bistro”, “the Burlington bar & dining”, “Two small rooms” & In January 2011 he decided to expand his portfolio and went into partnership with Jeremy Bentley to open a new restaurant “The Devonshire”.

11 years later, with a wall full of awards, industry respect, a successful and popular restaurant Matthew decided to shake things up a bit and close Restaurant Balzac.

Day Dining

Entrée, Salad & Grazing

Local Bread Social sourdough, olive oil and macadamia butter (v) 10

Our spiced macadamias, with chilli and smoked paprika (gf/df) 16

Warm Grumpy Grandma’s olives, with herbs and fennel (gf/df) 16

Oysters, shucked to order served natural on ice with lemon and native finger lime ponzu vinegar (gf/df) half dozen 23/44

The Byron Antipasto Selection of Northern Rivers salumi, olives, local cheese, house pickles, spiced pear chutney and grilled sourdough (df) (gf on request) 32

House baked flatbread with Za’atar, olive oil and fire roasted red pepper hummus 14

1/2 kg of Ballina king prawns with lime aioli & lemon 26

Bruschetta of caramelised butternut squash, local Stracciatella, crisp kale, za’atar and mint (v) 21

Salad of beets and fetta with mint, grains, bitter leaves, pistachios and lemon yoghurt dressing (v) 22

Mains

300g Sirloin from Cape Byron pasture fed beef with french fries & café de Paris butter 42

Chargrilled local market fish with warm salad of greens, radish & almonds 38

Stone & Wood beer battered daily fish, tartare sauce, lemon, salad and fries (df) 34

The Byron burger. Freshly ground Aberdeen black angus beef, caramelised onions, cheddar, beetroot, tomato relish, grilled bun and fries 25

Fried chicken sandwich. Szechuan fried free range chicken, slaw, Billinudgel chilli sauce, pickles, grilled bun and fries 27

Fennel and garlic salami pizza, tomato, shaved fennel and local rocket 26

Rigatoni pasta, Glasshouse Mountain chicken, sweet corn, cherry tomatoes, parmesan and herbs 33

Sides

Fries, rosemary salt and aioli (v/df) 10

Salad leaves, lemon aspen dressing (v/df/gf) 10

Steamed Byron greens, burnt miso butter (v/gf) 10

Dessert & Cheese

Vanilla and lemon verbena panna cotta, local berries 18

Salted caramel and toffee parfait, crushed Nimbin Valley pecan cookies and caramelised milk sorbet 18

Selection of local, Australian and international cheeses, quince paste, lavosh crackers and muscatels 34

gf – gluten free     v – vegetarian     df – dairy free

10% surcharge applies on Sundays and public holidays

Menus are designed around seasonal produce and may change without notice depending on availability of some ingredients

Service times: 12:00 noon to 3:00 pm

Dinner Menu

Celebrating Byron Bay’s wealth of local produce.

Entrees & Starters

Local Sourdough, macadamia butter & fried thyme salt (v) 10

Spicy nuts & Grumpy Grandmas olives with Chilli and smoked paprika macadamias with herb & fennel marinated olives 18

Oysters, shucked to order served natural on ice with lemon and native lime ponzu vinegar (gf/df) Half Dozen 23/44

Serrano ham and pickled cherries. Suffolk Park honeycomb and bitter leaves 21

Seared yellow fin tuna with white soy, toasted sesame and tartare of vegetables 27

Sashimi of today’s market fish, Brookies gin & tonic pickled cucumbers, samphire, salmon roe and Davidson plum gel (gf/df) 25

Salad of grilled peaches, heirloom tomatoes with Local Stracciatella and pistachios (v) 24

From the Grill

200g pasture fed Black Angus beef fillet 49

750g Jacks Creek sirloin on the bone (Suitable for 1 or 2) 78

Six week dry aged 350g rib of Limousine Angus beef 59

Served with hand cut chips, green salad, mustards, red wine jus and Café de Paris butter

Mains

Roast breast of local free range chicken, sauté of sweet corn, asparagus, rigatoni and parmesan 36

Atlantic salmon, garden peas, baby cos, celery, apple & sorrel 42

Linguini of local king prawns with fennel, cherry tomatoes, chilli, garlic, herbs and bottarga 45

Cutlet of Rare Breed Clarence River pork, crackling, colcannon and grain mustard jus (gf) 38

Risotto of caramelized radicchio & eggplant with almonds, pinenuts & 20yr old balsamic (v/gf) (df on request) 32

add Queensland spanner 8

To share – Pot roasted shoulder of New England lamb for two, Zucchini, Freekah, mint & lemon 97

Sides

Fries, rosemary salt & aioli (gf) 10

Charred broccolini and asparagus, puffed grains 10

Salad leaves, lemon aspen dressing (gf/df) 10

Steamed Byron greens, burnt miso butter (gf) 10

Dessert & Cheese

Salted caramel and toffee parfait, crushed Nimbin Valley pecan cookies and caramelised milk sorbet 18

Ricotta and candied citrus “sandwich” roast macadamia praline and bitter chocolate sorbet 17

Roasted new season black figs, cinnamon doughnuts and mascarpone ice cream 18

Vanilla and lemon verbena panna cotta, local berries (gf) 18

Selection of local, Australian and international cheeses, quince paste, crackers and muscatels (gf on request) 34

gf – gluten free   df – dairy free  v – vegetarian

10% surcharge applies on Sundays and public holidays

Menus are designed around seasonal produce and may change without notice depending on availability of some ingredients

For reservations please call +61 02 6639 2111  (We request that families with small children book tables at 6:00 pm)




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