Raes Dining Room
After 25 years, Raes Dining Room has recently had a modern, Italian-inspired update with Jason Saxby at the helm — all while using the freshest ingredients from the local Byron Shire.
Words: Emma-Kate Wilson | Photography: Madeline Johnson
“I really want a diner to visit and feel they’ve had an experience they’ll only have at Raes in Byron Bay. The produce, the service, the presentation — everything is considered to reflect the time and place,” says Head Chef Jason Saxby. Photo - Madeline Johnson.
A sunlit corner in the restaurant with white-washed walls and pops of island blue. Photo - Madeline Johnson.
Local yellowfin tuna crudo, smoked mullet baccala, boon luck cucumbers, apple, lemon myrtle and verjus dressing, coastal greens. Photo - Madeline Johnson.
In 2018, Raes at Wategos in Byron Bay received a brand-new update, bringing the 25-year-old venue into modern times. Alongside the hotel update, the Dining Room received a complete revamp, bringing on Jason Saxby (from Pilu and Quay fame) as Head Chef.
Simplicity and honest food are at the heart of their philosophy, mirroring the casual atmosphere of Australia’s most popular regional surfing spot — inviting the coastal environment with a contemporary Italian twist. And under Jason's guidance, Raes Dining Room has been awarded Hottest Regional Restaurant in The Australian Hottest 50, 2019.
The Dining Room considers every element of elegant cuisine, from the interior design by Tamsin Johnson to Jason’s pledge to The Good Fish Project — an initiative from the Australian Marine Conservation Society (AMCS) that ensures all of its seafood produce is sourced and provided ethically.
From the Dolci & Digestivi menu - Crostini inspired by pizza - a wedge of carasau bread cooked on the chargrill and topped with a cream made of pyengana cheddar, fig and native pepper jam, pickled baby figs and olive oil. Photo - Madeline Johnson.
“The climate really influences my cooking; the winters are mild and short here, so it doesn’t make sense to cook heavy food. I mainly keep it light and fresh with a good amount of acidity for balance,” shares Jason Saxby. Photo - Madeline Johnson.
For the chef, this is something that became even more important to him after moving to Byron Bay, where the focus on sustainability is already ingrained in the community. “As chefs, we actually have huge power and can really change how we treat this planet and also help spread the message to our audience,” Jason shares.
The regional move has opened up an entirely new world for Jason. "We have a toddler and were living in an apartment paying nearly $900 a week rent and no yard for Oliver to play — it was driving us crazy,” he adds. It was a holiday to the area that inspired them to buy a plot of land in Chillingham, just outside of Murwillumbah. Jason had no idea he would end up in Byron so quickly, but a connection landed him the role at Raes, and his two-year plan turned into a six-week plan!
“It feels like we’re all working together to give visitors and locals alike, the best experience this region can offer — it’s not about being better than the restaurant up the road.”
Since the move, the community support has been incredible for Jason, sharing that all the businesses here support each other, rather than seeing it as competition. “I can message Ben at Pipit or Ally at Harvest and ask advice on a local ingredient or supplier I have never used, and they will message back with everything they know — that’s really special,” he shares.
“The climate really influences my cooking; the winters are mild and short here, so it doesn’t make sense to cook heavy food. I mainly keep it light and fresh with a good amount of acidity for balance,” shares Jason Saxby. Photo - Madeline Johnson.
House made tagliolini pasta, Ballina king prawns, local nduja, bush tomato crumb. Photo - Madeline Johnson.
Some of Jason’s favourite dishes include the Kangaroo Tonnato, “that I think perfectly sums up my cooking in every sense;" a classic Italian Vitello Tonnato but using Australian ingredients; the smoked mullet carbonara — which uses locally caught fish, and Burringbar Pecorino from Debra Allard— and of course, Chinderah-sourced lobster served up with polenta, brown butter with shellfish XO, and freshly foraged coastal greens.
Jason reflects on his 16-year career cooking Italian food, and naturally, this seeps into the dishes. However, local, Australian ingredients that are sustainable and unique to Raes are the true heroes of the plates. And, Jason adds if you have ever seen the beauty of the building you would know it deserves something special.
Cocomisu - a tropical take on the classic tiramisu. Wattleseed sponge, MAC liqueur and espresso jelly, daintree chocolate, cocoa nibs and whipped coconut. Photo - Madeline Johnson.
“The Northern Rivers and Southern Queensland area is truly spoilt for incredible ingredients. Whether it’s vegetables, fruit, seafood, meats, cheeses or a myriad of other foods — the list of talented and passionate producers and growers is endless.”
Meringata - a meringue cake from Italy, served with a marmalade made with 8 different citrus fruits from Boon Luck Farm and a locally-made marscapone mixed with fresh vanilla, mandarin sorbet and dried mandarin. Photo - Madeline Johnson.
“One of the best discoveries I just found are John Picone’s homemade capers that he grows and processes on his orchard in Byron Bay. They are unlike any caper I have ever tasted — mind-blowing!” shares Jason Saxby. Photo - Madeline Johnson.