Indulge in Culinary Serenity

Nurture Your Wellbeing

At Lo Scoglio, food isn’t just sustenance; it’s an integral part of our ethos—a journey that intertwines heritage, sustainability, and pure indulgence. Our culinary philosophy embodies the essence of Italian-inspired farm-to-table dining.

Whether you’re indulging in a private dining affair, savouring meals crafted by our talented chefs in our bespoke kitchen, or exploring our organic gardens for fresh ingredients, every bite at Lo Scoglio reflects our commitment to regenerative living and holistic wellbeing.

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Matt Moran

With over 30 stellar years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon.

At the heart of every one of Matt’s endeavours lies a passion for fresh, seasonal produce. This philosophy is showcased in his award-winning contemporary Australian menus that emphasise seasonal ingredients, balanced flavours, and premium-quality produce.

Matt is a pioneer in Australia of the ‘paddock to plate’ philosophy and a firm believer in the importance of consumers being connected to the source of their food. Chiswick has a kitchen garden that the chefs frequent to pick fresh greens, garnishes, fruit, and vegetables each day.

If it is out of season, it is not on the menu. Matt also loves to support inspirational local and regional producers, growers, and farmers—each with their own unique stories, that he believes makes eating so much more special.

This seed was planted early for Matt, who spent his childhood on a farm, where a commitment to the land, love of food and seasonal, local produce were instilled in him.

Darren Robertson

Three Blue Ducks

Darren Robertson, a UK-trained chef now residing in Byron Bay, honed his skills at Michelin-starred Gravetye Manor and Sydney’s renowned Tetsuya’s, where he became Head Chef and helped the restaurant achieve three SMH chef hats and a top global ranking in 2007.

After leaving Tetsuya’s, Darren embraced local produce through farmers markets and pop-up events, notably with “The Table Sessions,” which won Best Event 2011 by Australian Gourmet Pages. He has appeared on MasterChef, Iron Chef USA, and co-produced ‘Darren Robertson’s Charcoal Kitchen.’

Darren is a co-author of three cookbooks, has contributed to major food publications, and served as food curator and co-director for Tasting Australia. He also co-owns the Three Blue Ducks restaurant group and Rocker, with several locations earning prestigious awards.

Darren Robertson private dining experience lo scoglio byron bay

Kate Watson

ODE Dining

Private chef and luxury dining experiences in the Byron Bay region.

Balancing elevated and understated, an Ode dining experience takes the formality out of luxury dining.

Ode is led by Kate and Anthony McGaughey, who believe there is nothing better for the soul than gathering to feast on locally grown, ethical food.

Taking inspiration from cooking over coals and what local farmers are growing, Ode will work with you to curate a one-of-a-kind dining experience.

About Stay Experience Reservations

We acknowledge Aboriginal and Torres Strait Islander peoples as the traditional custodians of the land on which we live and work. We pay respect to all Aboriginal and Torres Strait Elders past, present, and future.