Combining heritage with contemporary cuisine.
The Byron at Byron welcomes Chef Minh Le to the Restaurant as Executive Chef and Damian Kalusiewicz as Food & Beverage Manager. The new appointments see the launch of a new dining menu, curated wine menu and cocktail direction.
The menu will draw upon Minh’s Vietnamese heritage, infused with the contemporary cuisine The Byron at Byron is renowned for. Each dish will celebrate local produce like the Bangalow Pork belly with native berries, lilly pilly, smoked yogurt, olives and spiced honey.
Damian will create a reimagined wine list, which is inspired by Chef Minh’s contemporary cuisine with a Vietnamese fusion twist, featuring light and crisp whites with balanced acidity and savory, aromatic reds. A new cocktail direction will utilise local exotic fruits and indigenous herbs and spices whilst showcasing local distilleries from the Northern Rivers region.
Minh boasts experience at some of the best luxury lodges in Australia. He arrives to Byron from Spicers Peak Lodge. In 2014, Minh opened ‘The Foraging Quail,’ which received one Chef Hat and the best new restaurant in the Australian Good Food Guide Awards 2014.
Damian hails from the Langham in Melbourne and Chicago and has over 10 years’ hospitality experience in 5-star luxury properties around the world. Drawing upon his experience, Damian will shape a new approach to service that is personable yet sophisticated.
Sustainability will be a core focus, with initiatives already in place to phase out single use plastic from the resort. Pioneering this movement is The Restaurant with its removal of plastic from the kitchen, becoming the first plastic free area at the resort.
The new food offering will translate across conferencing, complimenting the best of Byron, where delegates can expect to find new tastes and dishes in their two new packages the ‘Best of Byron’ and ‘Spirit of Byron.’