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The culinary philosophy behind the Belongil is built on craft and contrast — a collection of distinct dining experiences united by a shared sense of place, led by acclaimed Australian chefs Shannon Bennett and Cory Campbell. Renowned for his refined approach to modern Australian dining, Bennett has long been celebrated for elevating local produce through precision, technique and thoughtful hospitality, while Campbell brings a more experimental, elementally-driven sensibility shaped by his deep respect for native ingredients, open-flame cooking and immersive dining experiences. Together, they have created a precinct that moves seamlessly between relaxed coastal dining and elevated culinary storytelling. At the Kiosk, high-end simplicity meets beach culture, with a menu designed for “simplicity done beautifully”. The Bistro offers a refined return to the social bistro, embracing barefoot ease, sustainability and produce-led dining rooted in community. Feu - rated as one of Conde Nast's Top 50 New Restaurants - is a fire-led tasting journey. Inspired by a year spent travelling Australia to connect directly with growers, fishers and producers, where each dish is decided based on the guests' ingredient selection and cooked over open flame. Together, the Belongil kitchens pin Byron Bay on the map as a global dining destination