Crystalbrook Byron has made two new chef appointments as it unveils is latest menu developments.
Jordan Staniford has joined the Cairn’s resort as executive chef and Clement Fouquere as executive sous chef.
A continuation of the resort’s commitment to offering locally sourced and sustainable dining, Staniford’s new menus will highlight seasonal produce, ranging from light bites including char-grilled local peppers, guindilla chilli and whipped local macadamia, to more substantial dishes.
“Our food is designed to be social and approachable, uncomplicated and super tasty using the absolute best produce we can get our hands on,” said Staniford. “The flavours are fresh and playful – we try not to take ourselves too seriously.”
Standout dishes include the vegan oyster mushroom and white bean ceviche, char-grilled Yamba prawns with karkalla and chilli and Bangalow Sweet Pork with West Australian truffle.