It has been three years since Di Vino opened its doors to the Byron Bay community, and while most aspects of the original vision have remained, a new head chef has reinvigorated the team behind the local Italian joint.
Established in 2018, Di Vino was the brainchild of two locals, Joe McMahon and Felix Mckenzie, who teamed up with Roman import Achille Martino, and long-time Byron Bay restaurateur Will Ennis. Achille, or Achi as he is affectionately known by his mates, brought the crew together with the vision of bringing the Italian style dining table to Byron. His vision emphasised a short simple menu capturing the essence of classic Italian cooking, with a smattering of well-known classic dishes, while steering diners to explore new territory in Italian flavours they may not have tasted before. Settling on the name Di Vino, meaning ‘of wine’, naturally meant there would be an emphasis on showcasing the best wine Italy has to offer, while textbook Aperol spritz and Negroni would always be recommended to begin the meal.
Fast forward to 2021, and Di Vino has ridden the wave of the pandemic, while also saying goodbye to long-time Head Chef, Bruno Conti. The kitchen is now led by young gun Lucio Grassi. Hailing from Naples, Lucio has honed his skills in local restaurants Beach and Elements. Staying true to Di Vino’s ethos, while bringing his own flair to the restaurant, we jump into his menu this November. Don’t miss the Grilled Sardines enriched with a sumptuous Bagna Cauda sauce, or delicate Beef Carpaccio finished with peppery wild rocket and marinated egg yolk, while a spring inspired Spaghetti alla Chitarra with clams and bottarga finds its home in the pasta section.
Di Vino Byron. 2 Fletcher St, Byron Bay.
Ph 6680 8424. divinobyron.com
For four decades The Echo has printed the stories some people loved, some people hated, and some pretended not to read. If you want us to keep telling the truth, the real truth, not the sugar-coated version. We’ll need your support to keep the presses rolling. 
