The Byron at Byron Resort and Spa. Now with acclaimed chef Matt Kemp at the helm, Kemp has just released the new Autumn menu which we think is definitely worth checking out.
The thoughtful menu reflects the region, seasons and the climate of Byron Bay. Kemp fuses European Cuisine and Asian flavours in his own individual way such as the caramelised Grimed duck breast with parsnips, pears, cavalo nero, gizzards & native sorrel which Kemp describes as “an autumnal infusion composed of seasonal products such as pear and parsnips that are at their best right now. I find duck very comforting in the colder months as it feels warm to the soul. The citrus lift gives the dish that extra kick to lighten the flavour up. Also the use of the gizzards just shows that we like and know how to show guests different parts and cuts that they would never normally see or get to taste. The cavalo nero is just a fantastic ingredient and a healthy one at that.”
Other new Autumn dishes include Yellow Fin Tuna with Kimchi, compressed apple, squid ink crackers, radishes & sesame; Roasted Blue Eye and charred octopus with sauce Romesco, Ndjua Bull Horn Peppers, orange & almonds; Tortellini of Morton Bay Bags and and local prawns with Coastal succulents, roasted chilli shellfish oil & fennel.
New additions to the dessert menu include a warming hot chocolate snickers pudding with peanut praline, fudge, peanut butter and chocolate ice cream; and a coconut milk and vanilla rice pudding with poached quince, rhubarb & strawberries, candied ginger and vanilla gelato.
Matthew Kemp has become one of Australia’s most recognised and respected chefs, with a passion for food and cooking that started early, it proved to be in his blood. Michelin trained and originally from the UK, Kemp now calls Pottsville in the Northern Rivers region of Australia his home. Kemp has fronted internationally recognised restaurants such as The Square in London and Banc in Sydney, before opening his own restaurant, Restaurant Balzac in Sydney’s Eastern Suburbs in 2000 to much critical acclaim. Matthew’s philosophy is to simply provide fresh, seasonal, quality, affordable food that offers something for everyone.