Byron Bay is set to welcome The Belongil – an ambitious new multi-venue dining destination from Shannon Bennett
A fresh chapter in Australian hospitality is unfolding on the edge of Byron Bay. Arriving in December 2025, The Belongil marks renowned Australian chef and restaurateur Shannon Bennett’s first major undertaking since the Far East Organization acquired the Vue Group, which founded the internationally celebrated Vue de monde. For one of Australia’s most influential culinary figures, the project represents not just a return, but a bold reimagining of what contemporary hospitality can be. Here’s what to expect …
Rather than one single venue, The Belongil will unfold as a series of experiences. Four, to be exact – each one envisioned as a distinct entity shaped by a shared thread of inclusivity and emotional connection. To bring the vision to life, Shannon has joined forces with neighbour and long-time friend Glen Norman. Together, their creative alignment forms the backbone of a precinct where artistry, architecture and gastronomy are set to converge with intent.
“The Belongil is about the intersection of food, design, and emotion. It is a place where every detail, from the cutlery to the wall art, tells part of the story,” says Shannon. “We wanted to create something that feels intimate and inspired, but distinctly Australian.”
At its core, The Belongil is built on the idea that hospitality belongs to everyone. From takeaway coffee to a transformative fine-dining experiences, the precinct is designed to welcome the passerby and the gourmand with equal intention.
Feu is the precinct’s most ambitious aspect – a fine-dining offering that dissolves the usual boundaries between food, feeling and the space that holds them. For Shannon, it represents a deliberate break from the complacency of fixed-menu formats, where diners are cast as passive observers rather than active participants. “This is our answer: a return to curiosity, instinct and trust,” he explains. “Every ingredient on this menu has a story and we’ve stood in the dirt, by the ocean, or in the shed with the people who make it possible.”
Cooked over local yellow-box timber, Feu will invite guests to explore the narrative of the ingredients, the producers and the craft behind each dish. It is personal, elemental and deeply connected to the region.
The Bistro, on the other hand, is set to become the social heart of The Belongil. Designed to feel like an extension of the guest’s living room, The Bistro is a space made for long lunches, sprawling brunches and the kind of late afternoons that drift effortlessly into evening. Every choice, from materials to service philosophy, reflects a desire to create a place where locals feel instantly at home and visitors experience something quintessentially Byron.
With a focus on approachability and everyday pleasure, The Bistro marries refinement with ease, offering an elevated yet relaxed coastal dining experience grounded in sustainability and community connection.
Then there’s Blind Tiger, a nod to 19th-century America and the secret speakeasies that dodged prohibition laws. Built around a 300-year-old Japanese temple painstakingly relocated and rebuilt by hand, Blind Tiger is a hidden sanctuary inspired by Shannon and Glen’s shared love of music, craftsmanship and connection. A private space where friends gather, without social media or cameras, to share stories and spirits from one of the world’s finest whisky and cocktail collections.
Rounding out the experience is The Kiosk, which captures the essence of daily life by the sea. It will be the sunrise stop for locals, the post-swim ritual for families and the lunchtime anchor for beachgoers. Simple, flavour-driven and welcoming by nature, it champions high-quality offerings without fuss or formality.
While the experience is casual, the intent is clear – to offer food and coffee that elevates everyday beach culture while remaining accessible to the community that surrounds it.
Behind each venue stands a collective of Shannon’s long-time collaborators – chefs, sommeliers, service leaders and creatives who have shaped the identity of Vue de monde and its legacy. Among the ranks is Cory Campbell (Noma Copenhagen and Vue de monde) who will lead the fine-dining philosophy with a focus on sustainability and layered flavour. Ryan Henley (Pescatore, BistroX) brings precision to modern Australian technique, while Steven Kirkpatrick defines the precinct’s service language and master sommelier Carlos Simoes Santos curate a world-class wine program. They are joined by an extended creative team whose expertise spans guest relations, marketing, fermentation and pastry, each contributing to the precinct’s layered identity.
Sustainability and community lie at the centre of The Belongil’s ethos. Ancient timbers, zero-waste systems and innovative sanitation technologies reflect a commitment to environmental responsibility, while hyper-local sourcing celebrates the region’s producers and artisans. Even staff attire has been reimagined – a collaboration with Song for the Mute that replaces uniforms with individually tailored garments that team members keep as the seasons change. “This is a small but important thank you for being part of our team,” Shannon says.
The Belongil, which is transforming the space formerly home to Belongil Beach Italian Food, is not simply a precinct to dine – it is a thoughtful exploration of how hospitality can shape emotion, memory and connection. It brings together four unique venues that share a common thread, creating experiences that inspire.
The Belongil is set to open mid December with bookings available now for The Bistro and Feu.