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Byron Shire
April 11, 2021

Paper Daisy in full bloom

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Paper Daisy’s new executive chef Jason Barratt

By Lachlan Cornell

Recently I was speaking to a someone who dines at Paper Daisy when she escapes her hectic Sydney life to rest and rejuvenate at Halcyon House.

‘We have been regulars at Halcyon House since it opened and just love going back. The hotel is a touch of glamour on Cabarita Beach. If you are looking for a special venue with top-quality cuisine, Paper Daisy offers wonderful fresh local ingredients served in a contemporary way. The restaurant has a warm atmosphere and the staff are welcoming, friendly, and incredibly attentive. The hotel is a great combination of relaxed style but sophisticated offerings and Paper Daisy is the fine restaurant alternative for people wanting to have a relaxed day but a special evening.’ 

New executive chef Jason Barratt acknowledges he has big shoes to fill after taking over from Ben Devlin in March earlier this year. With a grand résumé, including Ben Shewry’s 3-hatted Attica, Stokehouse, Hector’s Deli and, more locally, Raes at Wategos, Barratt is well equipped to continue the passion and flair for which Paper Daisy has become renowned. Not only will Barratt be bringing his experience to Paper Daisy but also bringing his relationships with local farmers and suppliers he has made during his time at Raes. With the Northern Rivers as your backyard, there is no shortage of high-quality local farmers and artisans to provide Paper Daisy with the highest-quality ingredients. 

Barratt has promised to keep the restaurant’s high quality as he introduces a slightly new menu, the main difference being the conversion from degustation to à la carte. Barratt believes this will make it more casual while keeping the quality, service, and fine-dining aspect untainted. Barratt uses local produce wherever possible; however, he wants customers to experience the absolute best produce no matter where it comes from.

As he says, ‘Sometimes the most delicious apples come from Victoria and the sweetest oysters from Tasmania’. A perfect example from the menu would be the natural oysters with a fennel and citrus mignonette. The new menu still continues to highlight seafood but has ample options showcasing the best of local and Australian produce in a wide range of dishes, catering to all. 

Having Barratt at Paper Daisy will continue to enhance the Northern Rivers dining scene, so if you’re planning a special night out be sure to also book your accommodation at Halcyon House. With its unique beachside location overlooking an idyllic pool, it’s perfect for an intimate celebration, but the restaurant also has a special shared set menu for groups of 8–12 people, as well as facilities for groups of 13–50. You are sure to leave with a nourished spirit and a full belly. 

Paper Daisy at Halcyon House

Open daily: Breakfast 7–11am, Lunch 12–2.30pm, Dinner 6–10pm

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