Two of the region’s finest musicians will play at The Byron at Byron Resort and Spa at the annual Mothers’ Day celebration.
The union of vocals, guitar and violin from Mark Heazlett and Bella McKenzie is hailed as “dynamic yet sensitive”, with a repertoire spanning Vivaldi to Van Morrison, INXS to Coldplay, Django Reinhardt and The Corrs.
“Our mothers bring us into the world and love and nurture us” said Mark Heazlett. “It is an honour to serenade them”.
Mark grew from country music roots in Tamworth, winning the NCEIA Dolphin Award for best instrumental on guitar and the World Heart Music Festival Song Competition.
His partner in music Bella McKenzie received her Bachelor of Music from the Victorian College of the Arts (VCA) and for the past twenty years has been playing the violin professionally in orchestras and string ensembles nationally. She toured with Angus and Julia Stone on their recent national tour and has played at the last two Splendour in the Grass music and arts festivals.
“What we create with our music is a beautiful atmosphere” said Mark Heazlett. “We just love to entertain and we want to make Mothers’ Day a beautiful experience for everybody at The Byron at Byron”.
Sunday 11th May, from midday.
Two courses, live music and a glass of sparkling wine for $85 per person. Children twelve years and under may dine from the childrens’ menu. All mothers receive a rose to take home as a Mothers’ Day memento.
Stay the night on Sunday May 11 for only $195 when you mention “Mothers’ Day Special”.
Bookings are essential on 6639 2111 or firstname.lastname@example.org
Byron at Byron Mothers Day Lunch Menu
Sashimi of Freckles’ fish
Wasabi, miso, purple shiso and gluten free soy sauce
Roasted beetroots, horseradish, rocket and Regianno cheese
Ravioli of blue cheese
Caramelized onion, basil cream and candied peanuts
Macadamia oil and honey roasted macadamias
Grass fed New England beef fillet
Roasted stuffed portabella mushrooms, smoked leeks and baby rosemary potatoes
Free range Sri Lankan chicken curry
Brown rice pilaf salad and coconut yoghurt sambal
Grilled local snapper
Dried ratatouille vegetables and roasted red pepper sauce
Peppers, zucchini, grilled haloumi and heirloom tomatoes