The Byron at Byron is set to host an extravagant four-course Greek feast on August 10, designed in collaboration by executive chef Matthew Kemp and Sydney chef Jonathan Barthelmess from The Apollo.
Barthelmess is set to put well-known Apollo dishes on the menu such as the Taramasalata Mullet Roe Dip, Grilled Octopus and White Chocolate Poached Rhubarb Honeycomb. The spectacular Greek Roast Lamb will be served with mulled wine allowing guests to indulge in the backdrop of the sub-tropical rainforest.
Matching wines will be provided by St Hugo, with a St Hugo wine specialist in attendance to take guests on an exquisite wine journey over the course of the evening. The St Hugo Riesling V18 and St Hugo Shiraz V15 will be served throughout the evening.
Barthelmess is one of Australia’s most exciting chefs. He was greatly influenced by his mentors Stefano Manfredi and Janni Kyritsis, both masters of Mediterranean cooking in Australia. Now in its seventh year, The Apollo continues to excite the Sydney dining scene and was named ‘one of the world’s most exciting places to eat’ by renowned restaurant critic Terry Durack.
Earlier this year, The Byron at Byron underwent a six week transformation of the Resort restaurant, bar and central facilities in partnership with interior designers Luchetti Krelle and appointed acclaimed chef Matthew Kemp to lead the kitchen team.