First look: Inside Byron Bay’s hottest new dining destination, The Belongil

BYRON Bay’s hottest new dining venue, The Belongil, has opened just in time for the summer holidays – and acclaimed chef Shannon Bennett couldn’t be more excited to see his long-held vision become a reality.

Bennett, who lives 150 metres from the venue on the former site of Belongil Italian, has partnered with his neighbour, businessman and property investor Glen Norman – the son of late Harvey Norman co-founder Ian Norman – to deliver the $10 million project.

“We wanted to create something that’s world class and the investment has been very heavy,” Bennett said. “There’s been no shortcuts.”

The development houses four venues, including fine dining restaurant Feu, the more relaxed Belongil Bistro, and the prohibition-style bar Blind Tiger, which will operate on an invitation-only basis for loyal customers. There will also be a streetside outlet called Kiosk serving toasted sandwiches, egg and bacon rolls and homemade pastries.

 

“I go for a walk with my two dogs on the beach every day and have made friends with so many other dog walkers and there was nowhere to get decent coffee so getting the Kiosk right was a priority,” Bennett said. “We want to serve everyone from a 12-year-old who’s saved up to buy a donut to people coming in for their anniversary dinner.”

The venue was constructed in just 14 weeks by Cobilt, a company Bennett described as the best builders he has ever worked with.

The fitout was also led by Lee Brennan, who also designed Bangalow homewares store Island Luxe. “You walk in and you know you’re in the Byron region,” Bennett said. “It’s very unique.”

The design includes reclaimed timber from a 350-year-old temple in Japan, carefully transported and incorporated into the build.

 

Bennett and executive chef Cory Campbell – formerly of Noma in Copenhagen and a longtime collaborator with Bennett at Vue de monde in Melbourne – have a strong focus on local produce. Suppliers include Boon Luck Farm, Conscious Ground Organics, Northern Rivers Poultry, Norco, Bread Social and Sunday Sustainable Bakery. Seafood is sourced from Josh Lewis of New Moon Fishing and Daniel Fleming of Fleming Fish Co.

“He gets spanner crabs from right out the front,” Bennett said.

Menu highlights include potato rosti with tuna tartare and Kaluga caviar, truffle risotto and triple chocolate soufflé.

Bennett has assembled a team of nearly 100 staff, blending experienced hospitality professionals with local newcomers.

 

“We have bought half our team from outside Byron and the other half are youngsters who we are training,” he said. “We want to upskill the community here in hospitality.”

While the venue is booked out for its first two weeks, Bennett said locals would always be accommodated where possible. “We encourage bookings so we can plan ahead but if you turn up without a booking, we’ll never turn you away,” he said.

The site can seat up to 140 diners and includes 22 car spaces. Bennett also plans to use his 1959 Kombi van as a shuttle service, ferrying customers between Byron Bay and The Belongil.

 

To people in the community who oppose developments like Justin Hemmes’ planned venue on the former site of Cheeky Monkeys, which will feature his Sydney brands Totti’s and Jimmy’s Falafel, his message is to ‘get a reality check’.

“Having Justin here will be fantastic for the community and for youngsters who are going to get world class training,” he said. “My kids have grown up here and gone to school here – now one is at university in the UK and one at university in Western Australia. I want my kids to have world class training and have something to come back to here. I don’t want them to have to leave this community to go and find work.”