Belle | Raes on Wategos Byron Bay

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BAREFOOT i n By r o n

Overlooking the waves, where bottlenose dolphins regularly surface, temperatures permit breezy, open-air dining all year round at luxurious Rae’s on Wategos.

Photography SE AN FENNESSY Words C ARLI PHILIPS

This page The Olsen cocktail, served in a ‘Rock’ cup and coaster, was the result of a collaboration with Rae’s and Dinosaur Designs. The secluded pool area. Head chef Jason Barratt and general manager Francesca Webster.

Opposite page The new dining room at Rae’s.

W

ategos Beach is as synonymous with surfing as it is with Rae’s on Wategos, the high-on-a-hill grand dame of a hotel, its famous lawn fringed by palm trees and, if you take the penthouse, with views out to Byron Bay’s famous lighthouse, headlands and ocean. Perched in pride of place along exclusive seaside enclave Marine Parade, the luxe waterfront accommodation comprises just seven suites that have hosted some of the world’s most famous faces.

Operating as a private estate in the 60s, and later as a restaurant, the iconic art deco curves and Spanish revival arches have been altered over the years, but 2018 marks the completion of its most extensive renovations yet. Tasked with its overhaul last year, Sydney designer Tamsin Johnson’s re-imagining of the interiors was so successful it was impetus for a second and final refurbishment. This time, the outdoor area had a facelift alongside a new dining room and cellar bar specialising in oysters and homemade gelato. Add to that furniture from Sydney-based MCM House, uniforms and soft furnishings by Melbourne’s Lucy Folk, accessories from homewares powerhouse Dinosaur Designs, shell-shaped wall sconces by lighting designer Anna Charlesworth and the entry of star head chef Jason Barratt on the food and beverage team. It’s a triumph for contemporary Australian talent that bridges boutique luxury with barefoot summer insouciance.

“Traditionally, Rae’s attracted tourists only and was inaccessible to locals and residents. Our aim is to flip this and be accessible to all. The creation of Rae’s Cellar Bar was in large part an effort to open the doors to guests of all ages and all walks of life. If you’ve had a swim at Wategos and feel like a snack and a beer, or some oysters and sake – Cellar Bar is your place,” says general manager Francesca Webster of the whitewashed new restaurant which is swathed in blush tones with sea-blue accents and striped cushions accessorised on comfortable, neutral banquettes.

The pool area has been expanded but remains secluded with lush tropical gardens. “With these spaces transformed the property is now a complete picture. It was the obvious next step to assist in our goal of being world class,” says Francesca. The hotel’s updated service includes its partnership with Lexus for guest transfers; raes.com.au.

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T R AV E L

BBQ DIAMOND CLAM BROTH, FENNEL & FREGOLA SERVES 4

2 teaspoons olive oil 1 baby fennel bulb, finely chopped 50g smoked pancetta, diced ½ celery stick, diced

SLOW-ROASTED PINEAPPLE, LIME & ROSEMARY MASCARPONE

½ French shallot, diced 2-3 peppercorns 1 bay leaf 2 teaspoons Chinese cooking wine 500ml (2 cups) chicken stock

SERVES 4

70g fregola (see Note) 40 clams (vongole), soaked in water,

500g caster sugar

drained

500ml (2 cups) water Zest of 5 limes, plus extra zest to serve

Thinly sliced fennel, to serve

10 sprigs fresh rosemary

Grilled flat bread, to serve

1 small fresh pineapple, quartered lengthways, cored, spikes intact 100g mascarpone cheese 50g pure cream Brown sugar, to serve

1 Combine sugar, water, lime zest and rosemary in a large saucepan. Cook, stirring, over a medium heat until sugar dissolves. Bring to a simmer then remove from heat. Set aside to cool. Strain, discarding solids.

2 Preheat oven to 70ºC. Place pineapple in a baking dish large enough to just fit pineapple snugly. Reserve 2½ tablespoons of the lime and rosemary syrup. Pour remaining syrup over pineapple. Cover dish with 2 layers of foil and bake in preheated oven for 3 hours.

3 When ready to serve, whisk mascarpone, cream and reserved lime syrup in a medium bowl until thickened.

4 Serve pineapple with the mascarpone cream, sprinkled with brown sugar and extra zest.

This page, clockwise from top left The menu bridges Mediterranean cuisine with fresh, summery flavours and dishes such as slow-roasted pineapple with lime and mascarpone. The whitewashed new restaurant. Uniforms by Lucy Folk. Locally sourced seafood takes centre stage, with a focus on seasonality and standout dishes such as the BBQ diamond clam broth with fennel and fregola.

1 Heat oil in a medium heavy-based pan over medium heat. Cook fennel, pancetta, celery and shallot, stirring, for 6-7 minutes or until softened. Add peppercorns, bay leaf, Chinese cooking wine and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours. Strain and discard solids. Set aside to cool completely then cover and chill.

2 Cook fregola in a saucepan of boiling water following packet instructions or until just tender. Drain.

3 Reheat fennel broth in a small saucepan over medium heat. Meanwhile, lightly grill clams over an open flame until they just start to open. Ladle hot broth between four serving bowls. Divide clams and fregola between bowls. Garnish with thinly sliced fennel and serve with grilled flat bread.

Note: Fregola is a Sardinian pasta made from semolina. If unable to find, substitute with pearl couscous.

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