You’re invited to join our own chef and butcher, Colin Fassnidge and Anthony Puharich, on the ultimate foodie road trip to the iconic The Byron at Byron Resort & Spa, where they’ll team up with the resort’s newly installed executive chef, Matt Kemp, to celebrate his new menu and the relaunch of the revamped resort.

You’ll enjoy a shared feast-style menu overlooking the stunning rainforest canopy. The fun kicks off with canapes on the restaurant’s terrace, followed by Anthony’s ‘Charcuterie Selection by Victor Churchill’. Up next is Matt’s sashimi of local cobia with Ballina prawns, then Colin’s famous shoulder of suckling pig – plus ‘banter’ from the Irish chef. Finish with panna cotta of local buttermilk.

Don’t miss out – reserve your spot today.

Where:
The Byron at Byron Resort & Spa, 77-97 Broken Head Rd, Byron Bay, NSW

When:
6.30pm, Friday, March 2

Menu:
Four-course feasting menu with paired wines selected by The Wine Society

Price:    
$150 per person

Book here:

Accommodation packages available at The Byron at Byron Resort & Spa