The Byron at Byron cooks up a treat
If you’re a foodie looking for a luxurious getaway retreat, then pay attention, because The Byron at Byron Resort & Spa has cooked up something abso-bloody-lutely delicious for your delectation.
Guests visiting the resort on Wednesday 29th of April can partake in an exceptional three-course meal created by Chef Gavin Hughes, as well as wine tastings from Petaluma Wines. The meal includes grilled yamba prawns, gnocchi in parsnip puree with roasted autumn mushrooms and Manning Valley eye fillet and wagyu brisket.
Meanwhile, Chief Wine Maker Andrew Hardy will be there to provide his vast knowledge on the wines paired with the meal, having selected sparkling Croser Rose, Riesling, Chardonnay and Cab Sav to perfectly compliment the meals.
All of this set within a subtropical rainforest with wide, open verandahs set within 45 acres? Oh go on then.
Here’s the mouth-watering menu…
CROSER ROSE SPARKLING NV | SA ADELAIDE HILLS
Grilled Yamba prawns with sprouts, radishes, green mango,
ginger and finger lime vinaigrette
PETALUMA HANLIN HILL RIESLING 2013 | SA CLARE VALLEY
Gnocchi in parsnip puree with roasted autumn mushrooms, baby leeks and truffle pecorino
PICCADILLY VALLEY CHARDONNAY 2014 | SA ADELAIDE HILLS
Grass fed Manning Valley eye fillet and Wagyu brisket, baby turnips, grated horseradish with mustard leaf
PETALUMA COONAWARRA CABERNET SAUVIGNON 2010 | SA COONAWARRA
Layered chocolate mousse cake with red wine poached Corella pears and spiced ice-cream
PETALUMA CANE CUT RIESLING 2012 | SA CLARE VALLEY
For those keen to spend the night, guests will receive a complimentary upgrade to a Superior Suite, with breakfast and morning yoga included. The entire package costs $499 for two people (alternatively meals are $130 per person). For more info and to book, visit the Byron at Byron website.