Harvest Newrybar are taking their popular and exciting dining experience to the next level as they extend their celebrated Wild Harvest Wednesday to run seven nights a week. The menu is put together after a day foraging in the Byron hinterland with wild-food researcher Peter Hardwick (who named lemon myrtle, riberries, and warrigal greens, amongst others) and Harvest are thrilled to have a food offering and service team ready and willing to bring this adventurous menu to the Byron Bay palate every evening of the week.
Harvest prepare dishes that are rare, wild, and creative. Each new ingredient is a fresh challenge to their ingenuity, and the evening menu is imagined and reimagined weekly.
The restaurant’s exceptional local suppliers (many of them small, artisanal producers) share ingredients when they come into their prime, allowing Harvest the freedom to create dishes that are inventive, exciting, spontaneous – an expression of the region in that moment.
Head chef Alastair Waddell says that he has found that a weekly changing evening menu is the most sustainable way to showcase all that the Byron hinterland has to offer. ‘There is so much local produce that is only available in small quantities and for brief periods. Not only is a weekly changing menu more relevant and exciting, it showcases small-quantity ingredients and helps local farmers by moving their produce,’ he says.
You can still meet head chef Alastair Waddell and forager Peter Hardwick every Wednesday night, after a day foraging, for the launch of the new weekly evening menu exploring Australia’s under-utilised native ingredients, and enjoy an interactive dining experience.
5 courses $85 / 7 courses $105 + alcoholic beverage $50 / $65 (option to order à la carte also available).
More info: harvestnewrybar.com.au
18–22 Old Pacific Highway, Newrybar Village
Ph 6687 2644
