In August we reported spring sightings of rainbow bee-eaters flying the short distance from Byron at Byron’s rainforest to the dining verandahs, but on two subsequent visits we have craned our necks in vain for a sight of the beautiful little birds.
They may be right to fear the reptiles of the press, who this week devoured much of the resort’s spring menu on a wonderful spring day, well lubricated by the ‘aller trop loin Rose – Bendigo 2016’ which is made from 100 per cent Mourvedre; a very ‘spring’ sort of wine that will soon be on the menu.
In spring, a natural higher energy sets you looking for healthier food, such as the gluten-free and dairy-free fish from the market, although confirmed vegetarians like this writer were tucking into the cauliflower pakoras, quinoa salad and of course the rainbow-coloured compôte of seasonal fruits and house-made sorbets. The rainbow colour was completely vegetarian.
If you would prefer to use beautiful spring weather to work all day in the garden rather than lunch, on each Thursday night you can enjoy the regular farmers market dinners, which chef Gavin Hughes sources himself on Thursday mornings with the help of the resort’s guests.
For dessert I’d recommend trying the wonderful red-wine pears that come with the chocolate and coffee marquise, vanilla and amaretto mascarpone. Like the quince paste that comes with the dessert cheese plate, these are house-made and have a concentrated flavour that complements the rest of the dishes.
Byron at Byron. 77–97 Broken Head Rd, Byron Bay.
Ph 6639 2111. Open breakfast, lunch, dinner 7 days.
