Byron at Byron hosts New Years’ dinner


Celebrate New Years’ Eve in style at Byron Bay’s most awarded venue, The Byron at Byron Resort and Spa.

Celebrate New Years' in style

Head Chef Gavin Hughes has designed a celebratory five course menu for the occasion, showcasing local specialties such as Donna Harpers smoked mushrooms, local heirloom vegetables, Nimbin Valley Dairy goats curd and of course Gerry’s wagyu beef.

“Guests love New Years’ Eve here” said Gavin Hughes. “They are inside yet outside, among the rainforest and stars, it always feels like there’s a special magic here on New Years’ Eve”.

$165 per person including five courses and complementing wines.

Bookings essential, please telephone 6639 2105 or email

New Year’s Eve Dégustation Menu  

A selection of canapés and signature cocktail

Smoked field mushrooms and taleggio cheese tartlets

Miniature Scotch eggs with sauce grebiche

Tartar of kingfish with native finger lime and pickled radish

Coopers Shoot tomatoes and saffron jelly, crab meat, crème fraiche and chive oil

Baby beef roulades with tiger prawns and truffle oil

House made breads

Tasmanian Ocean trout ceviche

Pickled cucumber, avocado, wasabi mayonnaise and micro purple shiso

Villa Maria Cellar Selection Sauvignon Blanc – Martinborough NZ 

Butterflied Rannoch Farm Quail 

Heirloom radish, smoked bacon, lambs lettuce, puffed wild rice, aged sherry and macadamia honey vinaigrette

Spinifex Rosé – Barossa Valley SA        

Gerry’s Wagyu beef sirloin

Shallot purée, brisket spring roll, glazed asparagus and merlot jus

St Hallett Blackwell ShirazBarossa Valley SA    

Nimbin goat curd cheesecake

Sparkling rose jelly, sable crumbs, raspberries and sweet basil

Margan Botrytis Semillon – Hunter Valley NSW