After six weeks under the hammer, the renowned Byron at Byron Resort & Spa has emerged from its cocoon, completely transformed. Leading interior designer Luchetti Krelle was behind the revamp, who found inspiration in ‘the well-travelled Australian’ for the revamp.

A residential quality was infused with the resort’s current interiors, transforming the areas of reception, restaurant, conference facilities, connecting verandahs and breezeway. The makeover has seen a merging between the in and outdoors removed, with Italian furniture and European lighting from SPACE accentuating the open-planned space. Stone and copper features intermingle with plenty of sandstone and copper trims, including a copper island bar that graces the main restaurant.

There will also be a collection of antiques, art, and curiosities decorating the space. Including a series of contemporary still life paintings of Australian natives from 2015 Archibald winner Julian Meagher that will be hung along the verandahs.

There’s a new menu to accompany the new look, that comes courtesy of the addition of executive chef Matthew Kemp. The reinvigorated food direction is said to reflect the region, seasons and climate of the Byron Bay district and will showcase Matthew’s famed fusion of Asian and European flavours. “My passion is to showcase new and interesting foods that are not so widely available and to showcase them to you in new and innovative ways that show the skills that I will be building within my kitchen team,” says Matthew of what guests can expect.

delicious. will also be hosting a reader dinner at the Byron at Byron in 2018. Stay tuned for details.