Raes

A spring afternoon calls for our signature Paloma cocktail—Patrón Blanco Tequila, Pampelle, Lemon Myrtle, Sherry, and Grapefruit—best savored at Raes Cellar Bar while taking in the view.

Elevate your experience with caviar service at Raes Dining Room, featuring Oscietra Sturgeon Caviar, served with cream, chives, and seaweed salt potato crisps.

After a sunny morning spent poolside, imagine yourself on the private terrace of Suite 5, nestled amidst lush tropical gardens, with pool views, a glass of champagne in hand, and wrapped in a soft woven robe.

Let us make this a reality for you. Secure last-minute availability via the link in bio.

Spring is in full bloom, gracing Byron Bay with perfect weather all week.

As the school holidays begin up north, take advantage of last-minute availability for a serene, poolside retreat.

Leisurely Saturday mornings on the balcony of Penthouse Two.

Spanner crab and squid ink girella raviolo with Champagne and crab vouleté, leek, and lemon myrtle. Enhance your experience with an optional addition of Oscietra caviar.

Available now at Raes Dining Room. Secure your reservation via the link in bio.

Savour the final moments of ‘winter’ in Byron Bay with beautiful, sunny weather all weekend.

Call our guest service team on (02) 6685 5366 for last minute availability or secure via the link in bio.

Unwind and soak in the stunning views of Wategos Beach and watch whales migrating north from Raes Cellar Bar – welcoming walk-ins daily and beautiful weather all week.

A sneak peek of what to expect this Wednesday at Raes Dining Room. This exclusive event will feature a co-curated menu by Executive Chefs Jason Saxby of and Jacob Davey of .

The culinary experience highlights the finest local produce from the Northern Rivers and Adelaide Hills, expertly paired with , hand-selected by Head Winemaker Sarah Burvill.

Limited tickets remain—secure yours now via the link in our bio.

Introducing a new addition to the Raes Dining Room - Charred octopus, nduja XO, Allard stracchino cream, tomato, XO pangrattato, smoked black olive, capers, shiso.

Secure your reservation via the link in bio.

Join us on Wednesday, the 28th of August, for a co-curated menu by Executive Chefs of Raes on Wategos and of in Raes Dining Room.

The event will showcase the finest local produce from the Northern Rivers and Adelaide Hills. Each course will be introduced by the chefs, complemented by selections chosen by Head Winemaker Sarah Burvill, perfectly pairing with the regional flavors and the chefs’ artistry.

Tickets available for purchase via the link in bio.

New addition to the Dining Room menu- Charred octopus, nduja XO, Allard stracchino cream, tomato, XO pangrattato, smoked black olive, capers, shiso.

Secure your reservation via the link in bio.

Introducing the Raes 30th Birthday Cake: An olive oil sponge layered with textures of blood orange, MAiDENii Vermouth, ruby chocolate mousse and white chocolate mascarpone whipped ganache.

The cake’s exterior in white represents Raes in its present state, while the interior pays homage to its rich past.

Secure your reservation via the link in bio.

We are thrilled to announce the expansion of Raes on Wategos with the opening of a second property. Located just across the road from our original site, the new property, enhances the Raes experience, perfectly timed to mark our 30th anniversary.

This new addition is set to welcome guests in late 2024.

Sign up to our mailing list via the link in bio to stay informed.

Unwind and soak in the stunning views of Wategos Beach and watch whales migrating north from the day bed in Suite 7.

Book your stay via the link in bio.

Secure last-minute availability this weekend for Suite 4 and retreat in this serene pool-side setting, refreshment in hand.

Contact our Guest Service Team on 02 6685 5366 to book your stay or for more information on our Indulgent Escape package.