Tag Archives: The Byron at Byron Resort and Spa

Dinner on the house at Byron at Byron

March 18, 2014Latest NewsByron at Byron, Byron at Byron Spa, dinner, spa, The Byron at Byron Resort and SpaCaroline

Book your midweek stay for 2 nights or more at The Byron at Byron Resort and Spa and dinner is on the house. Prices start from $390 per night and include

– 2 course dinner for 2 on one of the nights

– Complimentary daily double breakfast

– 20% off spa treatments

– Complimentary yoga class daily, wifi and bicycle hire

Valid Sunday through Thursday until 31^st May

Bookings 02 6639 2105 or reservations@thebyronatbyron.com.au

Every suite at The Byron at Byron boasts a separate bedroom with California king bed, large living room, galley kitchen with dining setting for four, luxurious bathroom with separate deep bath and shower and two enclosed balconies.

Byron at Byron hosts Art Dinner

February 8, 2014Latest Newsart, belle magazine, belle property, byron, Byron at Byron, dinner, Joseph McGlennon, The Byron at Byron Resort and SpaCaroline

On March 7, The Byron at Byron Resort and Spa and Belle Magazine will host an exciting weekend of art, compelling conversation and food.

Sponsored by Belle Property, the weekend will feature acclaimed artist and photographer Joseph McGlennon, an international art veteran breaking new ground.

Having worked in London, South East Asia, Amsterdam and Australia (and now living in Singapore) Joseph has over the last 25 years been a central player in the highly visually charged world of design and marketing.

He was formerly Design Director with Landor Design Singapore, and prior to that was Creative Director with Bates Asia where he headed up the creative team on Audi and Nokia. As Regional Creative Director for Young & Rubicam he worked on the Nike account and has also worked on creative for Sony, Sing Tel, Asia Pacific Breweries, Ericsson, and The Taj Hotels India.

Since resuming his personal art practice two years ago and returning to his passion for personal expression, his only two exhibitions have sold out. His haunting, thought provoking images have captured the attention of art and nature lovers across the globe. They toy with ideas of Australian identity, created by the layering of up to 30 of his own photographs.

“Kangaroo Study’s are a continuation of my fascination of Cook’s arrival back in England in 1771, carrying a vast number of Australian specimens of plants and animals previously unknown to Europeans, the strangest of which was a kangaroo, shot at Endeavour River for voyage naturalist Joseph Banks” said McGlennon. “My work seeks to locate the proud but (to European eyes) exotic animal within an unfamiliar (to Australian eyes) and equally exotic European landscape. Thus immersing itself in the dialogue that continues to this day to establish visual definitions of what was and truly is Australian.”

McGlennon’s stunning and much celebrated representation of the thylacine or Tasmanian tiger represents the iconic extinct mammal in all its former glory. His photographic works feature in numerous public and private collections and exhibitions.

Michael Reid of Sydney’s Michael Reid Gallery will join Belle Magazine Editor in Chief and judge on ‘The Block’ Neale Whitaker to interview the artist and discuss his artworks, influences and daily artistic processes at a special dinner to be held on Friday March 7. Set against the pristine rainforest backdrop of the Byron at Byron, canapés and a three course menu will be served.

– Four course Belle Art Dinner March 7 with matching premium Wolf Blass wines $135 per person.

– One night package for two people in a one bedroom suite including Belle Dinner and buffet breakfast and yoga $680

– Two night package for two people in a one bedroom suite including Belle Dinner, buffet breakfast and yoga $1070

Bookings 02 6639 2105 or reservations@thebyronatbyron.com.au

Ethical restaurateur in vogue

October 16, 2013Latest NewsChampagne dinner, Chef, Esquire, Ryan Squires, The Byron at Byron Resort and Spa, Vogue LivingSarah O'Connor

Ryan Squires did Byron

The stars shone at The Byron at Byron Resort and Spa on the weekend, when the multi award winning resort hosted the annual Vogue Living Champagne Dinner. Guests were treated to the charms and talents of one of Australia’s youngest three hatted Chefs, Ryan Squires of Brisbane’s Esquire and Esq restaurants. Owners Gerry Harvey and Katie Page, who usually attend, were unable to make it this year.

Ryan’s five courses were matched to the world’s finest Champagnes at the soirée, where roses and candles hung from the vaulted ceiling over multicoloured candelabras adorning long tables.

“Ryan’s creativity is well known” said The Byron at Byron Head Chef Gavin Hughes. “But what truly sets him apart is his ethical consideration of the origin of his ingredients and their treatment. To me this establishes him as the Chef of today, the guy is an inspiration”.

Squires, who describes himself as “mad keen on fishing and boating”, has moved away from seafood sourced unsustainably, a choice which has taken a number of species from his menu.

“The tons and tons of fish that would go through restaurants nationally is phenomenal” said Squires. “It’s totally the Chef’s responsibility to put on the menu what they feel is sustainable. It was my choice to give up tuna and I haven’t served tuna, snapper, swordfish or billfish here at the restaurant. The fishmonger is going to tell you what you want to hear, you have to wiggle in there and find out the truth! The fun bit about my job is the creativity and knowing how to work with these species and get the most out of them”.

Seafood dishes served at the Byron at Byron Champagne Dinner included Raw yellowtail kingfish, green mustard leaf and shitake and Blue swimmer crab, corn, almond and malt.

“I respect his stance on sustainable food, it’s a brave thing to do” said Gavin Hughes. “Ryan is a true gentleman and we would be honoured to have him back in our kitchen at any time”.

Upcoming events at The Byron at Byron include a New Years’ Eve party 1920s style party.

www.thebyronatbyron.com.au

Downloadable high resolution images:

Photo 1 – Ryan Squires

Photo 2 – Guests at the Byron at Byron Vogue Living Champagne Dinner

Photo 3 – John Parche, General Manager of The Byron at Byron with Elisabeth Drysdale from The Champagne Bureau

Farmers market to table dinners in Byron

March 18, 2013Latest Newsbyron, Byron at Byron, byron bay, Byron Bay Farmers Market, Byron Farmers Market, Gavin Hughes, The Byron at Byron, The Byron at Byron Resort and SpaCaroline

Official Ambassador of the Byron Farmers Market and Head Chef at The Byron at Byron Resort and Spa Gavin Hughes has commenced a Market to Table Dinner to celebrate local produce and its creators.

Gavin Hughes, Head Chef at The Byron at Byron Resort and Spa — Head Chef of The Byron at Byron, Gavin Hughes

Every Thursday morning, rain hail or shine, Gavin takes guests from the multi award winning resort to the Byron Farmers Market. Whilst Gavin shops guests meet the food producers, tasting and learning about our local foods. Upon Gavin’s return from the market a $49 two course dinner menu is created for that evening.

“We are just loving these Thursday dinners” said the passionate Scot. “There’s nothing more satisfying than spontaneously creating a menu from the best of what you have. We have been receiving such positive feedback and it’s a real joy because the dinner belongs to the producers as well as our team here at the Byron at Byron”.

Hughes gets a feel for the produce coming up by talking with the growers each week. “So when new produce appears, like organic sprouts or exotic fruits, I feel like babies are being born, I feel kind of proud” he said. “It’s a buzz”.

The Byron at Byron Market to Table Dinners feature produce such as John Picone’s black figs, Salumi Australia foods, Matthew Jamieson’s pork, Nimbin cheeses, Donna Harper and Bangalow mushrooms, Imogen’s Farm Limoncello and much more.

Market to Table 2 course dinner $49.
Every Thursday at The Byron at Byron Resort and Spa.

The Byron at Byron is open to the public for breakfast, lunch and dinner daily. They also offer a fabulous Happy Hour Sunday to Thursday from 4:30 – 6:00pm.

Bookings 02 6639 2111

www.thebyronatbyron.com.au

Downloadable high resolution images:

Photo 1 – Gavin Hughes, Head Chef at The Byron at Byron Resort and Spa
Photo 2 – Farmers market to resort table