Harvest Newrybar, Byron Bay’s much-loved restaurant, bakery, artisan delicatessen and organic garden, has announced a knockout new line-up of guest chef dinners, in continuation of its Wild Harvest collaborative chef series, which launched in May.
From June, Harvest Newrybar will welcome top culinary talent from Queensland and NSW, who will work alongside head chef Bret Cameron and forager Peter Hardwick to create a series of one-off menus exploring and showcasing Australia’s underutilised native and wild ingredients.
Following Clayton Donovan and Jilly Wines, who collaborated on the first dinner in May, the new line-up includes Ben Devlin (Paper Daisy, Cabarita) together with Maidenii Vermouth, Darren Robertson & Mark LaBrooy (The Farm by Three Blue Ducks, Byron Bay), Phil Marchant & Cormac Bradfield (Gauge, Brisbane) and Mike McEnearney (No.1 Bent St & Kitchen By Mike, Sydney).
Paper Daisy’s Ben Devlin will kick off the new line-up on Wednesday 7 June with a four-course menu inspired by the local Byron Bay landscape. Victorian vermouth brand Maidenii will complement the collaborative menu with pairings of its boutique vermouths. Sharing a similar value on native ingredients, Maidenii Vermouth, a collaboration between French winemaker Gilles Lapalus and Australian bartender Shaun Byrne, is crafted using native Australian botanicals.
Harvest’s neighbours, Darren Robertson and Mark LaBrooy of The Three Blue Ducks (Byron Bay, Roseberry and Bronte in Sydney) will join Bret and Peter on Wednesday 26 July to create a collaborative menu showcasing the best of northern NSW’s seasonal and sustainable produce.
Continuing the series from August will see Phil Marchant & Cormac Bradfield from Brisbane’s Gauge head down to Harvest, followed by Sydney’s Kitchen by Mike and No 1 Bent Street’s Mike McEnearney in September. More details to follow surrounding dates and reservations.
Kassia and Tristan Grier, along with Brooke Hudson founded Harvest in 2007. Over the past decade, their Queenslander-styled rustic cottage café has expanded to include a bakery equipped with a 108-year-old wood-fired oven, artisan delicatessen with an adjacent organic garden, private dining room and a fine dining restaurant where Bret makes the most of wild and foraged ingredients. An open kitchen adorned by exposed wooden beams, leather club chairs and long tables lend themselves to languorous lunches and intimate dinners with country charm.
With an emphasis on sustainability and local produce, Harvest Newrybar offers fresh, seasonal, organic food sourced from local artisan producers and Harvest’s own gardens.
Wednesday 7 June – Ben Devlin | Paper Daisy, together with Maidenii Vermouth
Wednesday 26 July – Darren Robertson & Mark LaBrooy | Three Blue Ducks
Wednesday 23 August – Phil Marchant & Cormac Bradfield | Gauge
Wednesday 13 September – Mike McEnearney | No. 1 Bent St & Kitchen By Mike
For all bookings, please email firstname.lastname@example.org or call 02 6687 2644. Bookings from 6pm, $75 p/p for 4 courses, $45 for paired wines