The centrepiece of the culinary offering is Foreshore Italian, opening this month as the resort’s sixth dining outlet. Inspired by the conviviality of an Italian neighbourhood restaurant and the coastal flavours of the Amalfi Coast, Foreshore serves generous plates designed for sharing, from pasta and seafood to Italian classics with a Byron Bay twist, alongside spritzes, cocktails, wine and beer.
The restaurant is built around Elements of Byron’s “Farm Gate to Foreshore” philosophy, bringing produce from the resort’s own gardens together with ingredients sourced from local growers and regional producers. Seasonality and provenance lead the menu, with Italian cooking providing the framework for showcasing the produce of the Northern Rivers and Italy.
Foreshore is the latest addition to the culinary program overseen by Executive Chef Craig Robertson, who joined Elements of Byron in 2025 after two decades working across leading Australian resorts, including the Langham Gold Coast, InterContinental Hayman Island and Crowne Plaza Hunter Valley. A Northern NSW native, Robertson has received multiple Chef Hat accolades and now leads the culinary direction across all six of the resort’s dining outlets.
“Coming back to Northern NSW, I’m constantly reminded of how much incredible produce we have on our doorstep,” says Craig. “Foreshore gives us a chance to cook Italian food in a way that feels completely at home here – simple, generous food where the quality of the produce does most of the work. It’s food you want to put in the middle of the table and share.”
Azure Bar and Grill has also been elevated with a new dinner menu that puts premium Australian produce and classic grill cooking at the centre. The more refined offering provides a contrast to Foreshore’s relaxed, share-style Italian dining, with Australian steaks, line-caught seafood and seasonal produce cooked over the grill, alongside ingredients foraged from the Elements of Byron property. From freshly shucked oysters with foraged beach herbs and finger lime to Riverine grass-fed beef short ribs and local catch, the menu follows Craig’s Farm Gate to Foreshore philosophy, with provenance and seasonality guiding the plate.
At the adults-only pool, Summer Salt has launched a relaxed menu of Mexican-inspired favourites including nachos, soft tacos and a burrito of the day. All seafood served is Australian-sourced, with the poolside offering designed for afternoons that stretch from swim to lunch to cocktails without leaving the water.
Next to the resort’s iconic main lagoon pool, Breeze – which provides poolside bar and eats – has also received a seasonal menu refresh. This is where guests can find light and easy options like smoothies, fruit cups, coconut chia pudding, and croissants; or more satiating lunches such as toasties, cheeseburgers, pizzas, poke bowls or fish and chips.
A new season for wellness
At the resort’s award-winning Osprey Spa, the arrival of spring brings the launch of Metamorphosis™ Rituals, a new treatment offering created in partnership with Australian skincare brand Vanessa Megan.
Designed specifically for perimenopausal and post-menopausal skin, the rituals pair Vanessa Megan’s Metamorphosis™ skincare with facial sculpting, myofascial release, lymphatic drainage and massage techniques. Treatments work on both the skin and the physical tension that can accompany hormonal change, including the jaw and facial muscles, while supporting circulation and lymphatic flow.
The range includes the one-hour Boost, a two-hour Sculpt & Glow Ritual, and the two-hour Pause Ritual, which combines a full-body massage with the Metamorphosis Boost facial.
For Osprey Spa Manager Amy Back, the new offering reflects a shift towards more considered treatments for women navigating hormonal change and the launch arrives at a time when guests are seeking treatments to help them reset after winter.
“Spring is when we see a real appetite for change,” she says. “People are ready to feel different, whether that’s through their skin, their energy or simply taking some time for themselves. Metamorphosis felt like a very natural fit for that moment.”
“This is an exclusive partnership for the region, with Osprey Spa the only spa locally offering the Metamorphosis™ treatments, and our entire spa team has been trained directly by the Vanessa Megan team,” Amy adds.
Ten years of Elements of Byron
Elements of Byron opened in 2016 across 50 acres of beachfront land, with most of the property retained as natural landscape. Less than four per cent of the site is occupied by buildings, with wetlands, rainforest, native vegetation and open space making up the remainder.
Over its first decade, the resort has continued to invest in the landscape alongside its guest offering, including native revegetation, wildlife conservation and nature-based experiences that give guests a closer understanding of the ecosystems surrounding the property.
Now, the resort’s connection to its environment is also increasingly evident in what arrives on the plate and how guests are cared for – from produce grown in its gardens and sourced from Northern Rivers producers to wellness treatments designed around restoration and changing bodies.
For Elements of Byron General Manager Michael Skinner, the anniversary is an opportunity to reflect on how the resort has evolved since opening.
“Ten years gives you a pretty good sense of what resonates with people,” explains Michael. “The things guests come back for haven’t really changed – the beach, the landscape, the food, the feeling of having room to breathe. But the way we deliver those things has evolved significantly. Foreshore and the new Osprey Spa rituals are good examples of that: they’re new offerings, but they still feel very much like Elements of Byron.”
“The addition of another dining outlet is also about giving our guests more choice and greater access to exceptional food without having to leave the resort. Foreshore adds another reason to settle in, stay a little longer and really sink into the Elements of Byron experience.”
