Celebrate New Years’ Eve in style at Byron Bay’s most awarded venue, The Byron at Byron Resort and Spa.
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 email@example.com
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 Shiraz – Barossa Valley SA
Nimbin goat curd cheesecake
Sparkling rose jelly, sable crumbs, raspberries and sweet basil
Margan Botrytis Semillon – Hunter Valley NSW