Chef Minh, who was behind one-hatted New Farm restaurant The Foraging Quail, will infuse his Vietnamese heritage into The Byron at Byron’s renowned contemporary cuisine. The new menu will celebrate local and native produce through dishes like Bangalow pork belly with native berries, lilly pilly, smoked yoghurt, olives and spiced honey. There’s also plates like the local market fish with soy, garlic, turnips, shiitake and squid-ink tuile, and Suffolk lamb with young vegetables, macadamia and mustard jus.

The arrival of Minh as executive chef coincides with the appointment of the resort’s new food and beverage manager, Damian Kalusiewicz, who has curated a reimagined wine list inspired by the exciting new Vietnamese influences – expect more light and crisp whites with balanced acidity, as well as savoury aromatic reds. The cocktail offering has also had an overhaul, utilising local exotic fruits and native herbs and spices, while throwing local Northern Rivers distilleries into the spotlight.

Keen for a sneaky Byron sojourn? Same. Head to the Byron at Byron website for information and bookings.