Culinary artistry meets genuine hospitality at Dorsia, Byron Bay’s new 32-seat fine diner
Byron Bay’s culinary landscape has undergone a transformation in recent years, evolving from laid-back coastal fare to something far more nuanced and ambitious. What was once a town known for smoothies and surf breaks is now home to a new wave of chef-driven dining. Among these newcomers is Dorsia by chef-owner Martyn Ridings. Here’s everything you need to know about the sophisticated newcomer …
Martyn’s journey to Dorsia began long before the doors opened. “Byron Bay has always felt like home,” he says. “I would frequent the area when I lived in Brisbane and always thought I would love to move there one day.” After years spent cooking in fine-dining restaurants across the country and overseas, he saw an opportunity to contribute to what he calls “an up-and-coming destination for dining.” With an abundance of beautiful local produce and a location that had long felt like the right fit, Dorsia was born.
Nestled on Jonson Street, Dorsia is a 32-seat restaurant that’s doing things differently. A manifestation of Martyn’s belief that “exceptional dining should feel both elevated and approachable,” the pint-sized venue is carving out a new path in Byron’s food scene.
The restaurant features just 32 seats, including a hallmark 12-seat Chef’s Table that runs the length of the kitchen and is designed to create a deeper level of interaction between guest and kitchen. Inspired by the omakase-style of dining, where chefs prepare your food right in front of you, it brings a kind of culinary honesty that isn’t about spectacle or showmanship, but transparency.
“It was inspired by my work for Project Chef, a private chef business that I run, talking guests through the intricacies of the work on display in front of them,” Martyn tells us.
At the heart of Dorsia is a menu of contemporary Australian cuisine that celebrates the region’s produce and global influences. “Each dish is crafted to showcase the natural flavours of our ingredients, as well as flavour combinations that are quite unique, but designed for complete umami.”
Some dishes have already become signatures. “The main stayers will always be our 14-day dry-aged duck, that gets finished off over the charcoal grill with a cherrywood smoke,” says Martyn.
Other highlights include cured kangaroo in native pepperberry, served with pickled daikon, parsnip and horseradish foam, alongside line-caught Flametail snapper that is marinated in turmeric and cooked over coals.
Dorsia champions local when it comes to sourcing. “Working with Byron Bay’s incredible producers, farmers and fishermen not only ensures the freshest ingredients but also supports our community. It’s about creating a true sense of place on every plate,” he says.
The setting is as intentional as the food. The dining room is layered with personality. Library red with French wash, Dorsia exudes an almost European bistro vibe, Martyn tells us. It’s dark, moody and atmospheric, with the charcoal and woodfire barbeque placed in full view, adding to the drama.
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Martyn’s experience as a private chef heavily informs Dorsia’s approach to service. “Every experience as a private chef taught me the importance of personal connection and attention to detail,” he says. “Working intimately with clients showed me how food can create lasting memories and bring people together. Dorsia is the natural evolution of that passion – scaling that intimate, personalized approach to a broader audience while maintaining the same level of care.
“The most valuable lesson has been that true hospitality goes beyond just serving great food – it’s about creating an experience that resonates emotionally with guests. Every interaction, from the first phone call to the final goodbye, contributes to that experience.”
Head to Dorsia’s website for opening times and reservation details.
Image credit: supplied.