Big ideas, bold design and culinary cred converge at The Belongil, Byron Bay’s new landmark dining destination
Some openings feel like significant moments in time – the groundswell is immediate and the ripple effect felt well beyond its postcode. Make no mistake, The Belongil is one of them. Now open in Byron Bay, the multi-venue dining precinct from acclaimed Australian chef Shannon Bennett, alongside long-time friend and collaborator Glen Norman, arrives not as a single restaurant but as a complete dining destination – one shaped by scale, intent and an unmistakable sense of purpose. Built on big ideas, bold design and serious culinary thinking, The Belongil stands as one of the most significant hospitality projects the region has seen in recent years.
Set just back from Belongil Beach, the $10-million precinct brings together food, art and architecture across four distinct venues, each contributing to a broader vision of contemporary coastal dining. It’s designed to be experienced over the course of an entire day – from sunrise coffee to long lunches, spirited dinners and late-night conversations that stretch into the wee hours.
At the heart of it all is Feu, a fine-dining experience where cuisine, space and emotion converge. It’s here where cooking returns to a place driven by instinct and curiosity, with ingredients sourced through close relationships with growers, fishers and makers, then prepared over local yellow-box timber until it turns to charcoal. Rather than a fixed menu, Feu operates around an evolving list of ingredients – from Bay lobster, mud crab and flame-tail snapper to venison, wallaby, native fruits and carefully selected produce – allowing the kitchen to respond fluidly to season and supply. Diners choose between three-, five- or seven-ingredient journeys, placing trust firmly at the centre of the experience.
For Shannon, Feu’s approach represents a deliberate departure from rigid formats that cast diners 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 – we’ve stood in the dirt, by the ocean, or in the shed with the people who make it possible.”
Next door, Belongil Bistro plays the long game. Designed for lazy brunches, lingering lunches and golden-hour gatherings, it’s a social space that encourages diners to treat it like an extension of their living room. The menu is generous, confident and quietly indulgent – beginning with snacks like green melon with wasabi, Clyde River rock oysters and Ballina prawn dogs slicked with smoked burger sauce, before moving into dishes such as smoked beef tartare, salt-and-pepper eastern rock lobster and potato gnocchi with vodka cherry tomatoes and local prawns.
Mains span comfort and finesse, from olive-oil-poached swordfish with mint and barley to braised Speckle Park beef, Bangalow pork and dry-aged steaks cooked over fire. Desserts sit somewhere between nostalgic and polished, with chocolate tart scented with lemon myrtle, Paris-Brest with hazelnut praline and a rotating cast of creme brulees, trifles and affogatos.
Then there’s Blind Tiger, a members-only bar inspired by the underground speakeasies of 19th-century America. Built around a painstakingly relocated 300-year-old Japanese temple, Blind Tiger is a sanctuary for music, craftsmanship and conversation. Phones and cameras are left at the door, replaced by rare whiskies, carefully considered cocktails and the simple pleasure of being present.
Rounding out the precinct is The Kiosk, a street-side nod to Byron Bay’s beach culture. This is where barefoot ease meets considered simplicity. From coffee at sunrise to elevated snacks throughout the day. Uncomplicated, flavour-driven and welcoming, it champions high-quality offerings without fuss or formality.
Beyond the food, The Belongil distinguishes itself through its attention to materiality and detail. Sand-inspired installations by artist Otis Hope Carey, tactile finishes and collaborations with Australian artists and designers lend the precinct a sense of depth rather than decoration. Even the bathrooms have been reimagined as an immersive sensory experience, designed to respond to voice with tailored sound and lighting intended to lift mood and spark dopamine.
Sustainability is embedded throughout. Centuries-old recycled timbers carry history into every surface, an on-site composter keeps food waste close to zero, and innovative systems reduce reliance on harsh chemicals. Every decision points back to a broader ambition — to create something that belongs not just in Byron Bay, but to it.
“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.”
Anchored locally but global in its thinking, The Belongil represents a new chapter for Australian hospitality – one where dining becomes immersive, emotive and deeply connected to place. This is not just a new opening – it’s a defining moment.
The Belongil is now open. Head here to make a booking.