Forest Restaurant at Crystalbrook Resort, Byron Bay

Food 5/5

Staff 5/5

Value 4/5

Overall 4/5

Nestled on the edge of a lush subtropical rainforest, Byron Bay’s Forest Restaurant at Crystalbrook Resort offers a dining experience that is as much about the setting as it is about the food. The restaurant’s tranquil, verdant backdrop, with views of towering palms and dense greenery, immediately sets a serene and romantic tone. The outside area is the place to be and with great overhead heaters it was very snug the night we visited. 

The atmosphere is airy, relaxed, and elegant, striking a balance between refined and approachable.

Under the guidance of newly installed Executive Chef Tiffany Jones, who has more than 30 years experience at some of Australia’s most acclaimed restaurants, the new menu really delivers - as you’d expect. Over the evening, I enjoyed a great chat with Tiffany who reflected, ‘There’s something special about working in a place where you can smell the salt air and hear the forest while you cook’.

Service experience

Service at Forest is attentive, friendly, and professional, with staff who are knowledgeable about both the menu and the wine list. I liked the way the staff presented without being intrusive.

Menu and cuisine

Forest’s dinner menu is a celebration of the Northern Rivers’ bounty, with a strong emphasis on sustainability. Guided by a plate-to-farm ethos, wherever possible the best local ingredients are used, meaning visitors are in for a mouthwatering experience. The kitchen makes use of its own herb garden, on-site beehives, and partnerships with regional producers. The result is a modern Australian menu that is both creative and grounded in fresh, seasonal ingredients. 

We started with some beautiful freshly shucked oysters hailing from Little Douglas Bay in Coffin Bay, South Australia. Served with a native finger lime mignonette, they were absolutely perfect. Next up were seared scallops, served with baby zucchini and crisp flower with peanuts, followed by the evening’s tasting dish of storm clams and tuna tartare served with fermented pineapple, chili and karkalla which left a superb aftertaste long after the dish was gone.

For mains my wife ordered the Bangalow Sweet Pork Chop, served with a native peach glaze and I devoured the fresh Barramundi served with carrot, saffron escabeche and crisp salt bush. Both were superb.

Somehow, we managed to finish with desserts of a wonderful Basque cheesecake served with late season figs and Davidson plum gel, as well as decadent 11-layer chocolate cake served with pistachio ice cream and burnt honey. And don’t worry, it’s not 11 layers high - just one.

Dinner was complimented by an excellent wine list and there were plenty of gluten free meal options, however I thought the menu was tad light on vegetarian options.

Overall

Forest is a beautiful, atmospheric restaurant that is perfect for a special night out. Entrees are $25-$30, mains $32-$52 and desserts start at $19. The rainforest setting is unmatched, the menu is creative and locally focused, and Tiffany Jones takes the venue up quite a few notches. Enjoy.

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