Twilight Feast: Bundanon x Bangalay
Sat 08 Aug '26
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Overview
This one-night only feast brings together Bangalay chef Simon Furley and Bundanon Executive Chef Douglas Innes-Will in a collaboration inspired by Bundanon's current exhibition.
Bangalay's acclaimed dining experience—renowned for native ingredients and finesse — meets Bundanon's exceptional natural setting in a three-course dinner, where craft and flavour are tested through culinary expression.
Set within the award-winning Boyd Education…
This one-night only feast brings together Bangalay chef Simon Furley and Bundanon Executive Chef Douglas Innes-Will in a collaboration inspired by Bundanon's current exhibition.
Bangalay's acclaimed dining experience—renowned for native ingredients and finesse — meets Bundanon's exceptional natural setting in a three-course dinner, where craft and flavour are tested through culinary expression.
Set within the award-winning Boyd Education Centre, this unique dining experience is shaped by the themes of Man on Fire: Visions of Nebuchadnezzar. Throughout the evening, hear from guest speaker and architect Stuart Vokes as food, art and architecture converge.
Bangalay Dining is an award-winning restaurant located within Bangalay Luxury Villas in Shoalhaven Heads on the NSW South Coast. Celebrating the region's exceptional produce, the dining experience showcases seasonal menus inspired by native Australian ingredients, complemented by an extensive wine list featuring leading NSW and Australian wineries. Led by a passionate culinary team, Bangalay Dining has earned a reputation for warm hospitality, refined yet approachable cuisine, and a commitment to creating memorable dining experiences for locals and visitors alike.
Originally from Bath, UK, Simon Furley began his career in Michelin-starred kitchens across Europe before spending four years as a private chef on superyachts and luxury estates. After moving to Australia, he rose to Head Chef at Homage in Queensland, where he championed fire cooking and sustainability, earning consecutive Good Food Chef Hats.
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Accessibility
Allows a person's carer free entry into participating venues and events
Actively welcomes people with access needs.
Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
Caters for people who are blind or have vision loss
Caters for people who use a wheelchair.
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
Have Braille and tactile signage on all information and paths of travel
Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
Have a wheelchair accessible toilet / shower and change room
Have accessible seating areas in theatrette
Have grab rails in the bathroom
Have step free access to restaurant, lounge and bar
Have step free access to the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Provide information in large print
Provide seating in common areas including reception area
Train your staff in disability awareness
Use easy read fonts in your signage and communication materials (Helvetica and Arial)
Use floors/coverings which are slip resistant, firm and smooth
Use non-slip tiles in the bathroom or slip resistant matting
Use Plain English / easy read signage and information (includes menus and emergency information)
Website meets WCAG 2.0 accessibility standards
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)