Byron Bay’s Instagram-approved restaurant, bakery and organic farm Harvest Newrybar is running a collaborative chef series.
They’re welcoming a bunch of out-of-town chefs from across the east coast to their humble digs, located 20 minutes south west of Byron Bay.
Working alongside Harvest Newrybar’s head chef Bret Cameron and forager Peter Hardwick on August 23 will be Phil Marchant and Cormac Bradfield from Gauge, Brisbane’s on trend fine dining restaurant known for its unconventional pairings (blood tacos and aged beetroot, anyone?)
Heading to Harvest Newrybar for a one night only menu, guests can enjoy a four-course meal inspired by Australia’s native and wild ingredients and utilising the best of northern NSW’s seasonal and sustainable produce.
The kitchen will then be taken over by Sydney’s Mike McEnearney (No. 1 Bent St, Kitchen By Mike) in September, Hamish Ingham from Byron’s own Three Blue Ducks comes in October, Mitch Orr from Sydney’s ACME will head up in November, then Alessandro Pavoni (Ormeggio at the Spit) will take over in January 2018. To top off the series, celebrity chef and paleo figurehead Pete Evans will arrive in February of next year.
The menu is $75 per person (plus $45 for paired wines) and bookings are essential.
