Fire Pit Fathers’ Day at Byron at Byron

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One of the Northern Rivers’ most celebrated musicians will play for the annual Fathers’ Day lunch celebration at The Byron at Byron Resort and Spa.

Cheynne Murphy 2

Cheynne Murphy’s raw talent has won him a strong national audience. Rhythms Magazine said of his music “A big, warm, sprawling folk-rock… unpretentiously earnest”. We gained him here on the Northern Rivers in 2008, where he debuted his first solo EP at BluesFest.

After discovering three chords and the truth in his final year at university, Cheynne dropped the security blanket of his corporate marketing career and was rewarded with

a global publishing deal with Warner Chappell/Alberts. He has received multiple music industry awards and has supported the likes of The Church, Richard Clapton, Christine Anu and The Choir Boys.

Cheynne’s honesty is total. Of his new album “A Horse Called Freedom” he said “The album draws a lot of inspiration with my own struggles managing a blended family with four kids. Even though we are not wearing painted tribal colours we are still modern day warriors. We’re grappling with technology, with money. It’s less physically demanding but more psychologically demanding. I have a lot of empathy with other fathers. It’s challenging being a parent and I’ve found that music is therapy for me. It’s been a constant companion and song-writing is a balm for my soul”.

Come get some therapy with Cheynne as well as smashing options from the fire pit and spit on Fathers’ Day at The Byron at Byron. The lunch includes a large selection of salads, vegetarian options and desserts.

Sunday 7th September, from 12:30pm. $79 includes mains, desserts and a complimentary glass of beer or wine on arrival. Children may dine from the childrens’ menu.

Bookings are essential on 66392105 or reservations@thebyronatbyron.com.au

Fathers’ Day menu

From the Spit: Roast leg of Byron Bay Pork, roasted apple sauce and pickled red cabbage.

From the Fire pit: Marinated peppercorn grass fed scotch fillet. Salmon Teriyaki with Japanese garnish.

From the Buffet: Selection of Antipasto: Local Salumi meats, Bangalow Cheeses and pickled vegetables. Steamed prawns with cocktail sauce and lemon. Slow roasted pork belly in fennel seeds, dried chilli and rosemary. Beef daube, mushrooms, bacon, shallots and bay leaf. Eggplant, bocconcini and tomato moussaka. Roast potato with thyme and garlic.

Farmers market salads: Pazanella salad, potato salad, green bean and walnut salad, quinoa salad, green beans provencal.

Desserts: Chocolate Torte, Caramel Pears and Vanilla Ice Cream.

Fresh fruit salad, ginger and finger lime syrup with meringue kisses.

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