Story and photos S Davey
Elements of Byron has an air of of easygoing elegance, and visiting the resort is a very enjoyable sensory experience. There are locally commissioned art pieces and sculptural lighting that creates an interesting and warm ambient interior that flows into the actual elements of the exterior. Tables at the eastern side are closer to the beautiful ceramic-tiled, wood-fired oven area, where you can watch dedicated chefs fling dough for the housemade flatbreads and pizzas.
A place to get a good view of it all and a fabulous way to start your experience at Graze is to perch at the lobby bar, which sits comfortably among the dining spaces and the lobby. The cocktails here are rather special; you can order something that has been infused with ginger, lemongrass and chili, or order a bar specialty ‘bush tucker’ cocktail, using mixers that are infused with native edible plants.
Once in Graze restaurant itself the menu is in the spirit of paddock to plate, featuring seasonal and local produce giving the food a fresh northern rivers character. Although the cuisine has a regional focus, there are definite international flavours and influences. There are crowd-favourite dishes that are done really well, often given an extra wow by the chef, who has gone that extra mile to create something a bit special.
The entrees are fresh and interesting. The Byron Bay Burrata served with dried Roma tomatoes, blood orange and truffle honey pleased our vegetarian diner enormously, and to balance the table culture, The Rangers Valley Wagu Tartar was consumed with just as much gusto.
I love something that other places don’t do and that I certainly don’t do at home. This was the case with the New England venison, which is served with black cabbage, house-cured and smoked bacon as well as turnip and grand veneur sauce; it is a rich and flavoursome dish. The pasta is all handmade; there are a few to choose from, including the pumpkin, mushroom and walnut ravioli, or the Spanner Crab lasagne with chive Beauregard blanc.
If the decisions become all too hard you can opt for a selection of dishes from the menu’s Five Course Tasting Menu for $95. There is a charcoal grill inhouse, which imparts a magical flavour to the food and gets great feedback from punters. The choices include not only beef filets, also salmon, lamb or prawns served with petit bouche green salad, hand-cut chips and tableside condiments.
Dessert is again classics with nice innovations, or you could transgress to the bar for a sweet drink for finishing and overlook the expansive, tree-fringed infinity pool and firepit.
The service is attentive yet easy and the menu has plenty of vegetarian and gluten-free options. The restaurant features all-day dining, which means that you can run on Byron time and turn up when the waves have died down and the wind blows you in.
GRAZE AT ELEMENTS. 144 Bayshore Drive, Byron Bay
Book it: 6639 1500. Open: Breakfast, lunch and dinner daily
