Get a taste of the new Byron at Byron menu
BYRON at Byron’s executive chef Matt Kemp is sure he’s living the dream in a chef’s utopia. The man at the heart of the resort’s newly launched menu and restaurant space says he is still coming to terms with the sheer quality and variety of the local produce.
“Everyone around here is having a crack at growing something,” Matt says. “Every day I have people turning up at the kitchen door with amazing produce.”
Originally from the UK, Michelin-trained Matt joined the Byron at Byron team after working in Sydney for 25 years.
Taking inspiration from the unique setting, he says he is “concentrating on flavours that are beautiful, light, healthy and fragrant to create a cuisine unique to the resort and Byron Bay.
“Using the finest local produce we will create an elegant and sophisticated experience focusing on inspiring flavour combinations.”
Among the highlights of the new menu is a honeycomb produced almost next door at Suffolk Park, served with Serrano ham, pickled cherries and bitter leaves.
“The bees from those hives have been pollinating plants in the resort’s rainforest. For a chef it’s very special to be offered those kinds of ingredients and the opportunity to cook with them,” Matt says.
Other dishes include a salad of grilled peaches and heirloom tomatoes with local stracciatella (cheese) and pistachios as well as a linguini of local king prawns and fennel cherry tomatoes, chilli, garlic and herbs.
Apart from loving the refurbished restaurant, Matt is full of praise for the rest of the team in the kitchen.
“Gavin Hughes has been the head chef here for a long time and he has a great team and network of growers and farmers and I’m very fortunate now to be able to contribute my style to that.”
The new interior was done by designers Luchetti Krelle and the new space has drawn the nearby rainforest closer.
The Byron at Byron’s salted caramel and toffee parfait with crushed Nimbin Valley pecan cookies and poached banana ice cream.