The delight of a bathhouse is no secret to Australians, but this Byron Bay offering is the first medical-grade option in the country.
From Queensland’s Wellness Way to the Great Victorian Bathing Trail, Australians already know the love of a relaxing and rejuvenating bathhouse visit. But the country’s first medical-grade hydrothermal wellness bathhouse has been hiding in plain sight in Byron Bay since October 2024: The Byron Bathhouse .
Developed by Reine Dubois, founder of The Health Lodge which sits next door, the goal was to create a facility that offers genuine health benefits from a naturopathic perspective. This is a welcome advance in bathing, considering that in 2025, the wellness trend has moved beyond relaxation to science-backed, evidence-based offerings that mark a real change to health and wellbeing.
The Byron Bathhouse offers bathing without chlorine (so it’s better for your skin) and personalised treatment plans and protocols designed to individually specific health concerns and help guests meet their health goals.
Chlorine-free bathing is just the start of the health offering. (Image: Jess Kearney)
In a press release, Dubois stated the bathhouse was built “with our community in mind."
“We wanted to create a space where wellness is prioritised without compromise. We have eliminated harmful chemicals and introduced state-of-the-art water therapy methods to offer an experience that enhances both comfort and health. Our goal is to support the community’s long-term health goals by offering a safe and sustainable alternative to traditional wellness practices".
The recently opened Byron Bathhouse is the perfect addition to a relaxing holiday in the region. (Image: Jess Kearney)
Head in for a 90-minute bathhouse experience ($88) or book a massage (from $170) – preferably both. Continue your health journey with a take-home detox package with vegan, organic juices, smoothies, salads and soups.
If you’re really looking for a health reset, The Byron Bathhouse works with The Health Lodge to offer ‘All Inclusive’ Wellness Stay with organic meals, access to the bathhouse and optional health-focused add-ons like IV therapy.
Kassia Byrnes is the Native Content Editor for Australian Traveller and International Traveller. She's come a long way since writing in her diary about family trips to Grandma's. After graduating a BA of Communication from University of Technology Sydney, she has been writing about her travels (and more) professionally for over 10 years for titles like AWOL, News.com.au, Pedestrian.TV, Body + Soul and Punkee. She's addicted to travel but has a terrible sense of direction, so you can usually find her getting lost somewhere new around the world. Luckily, she loves to explore and have new adventures – whether that’s exploring the backstreets, bungee jumping off a bridge or hiking for days. You can follow her adventures on Instagram @probably_kassia.
Shannon Bennett returns to the restaurant scene with a bold new multi-venue dining precinct in Byron Bay, blending barefoot ease with world-class innovation.
Byron Bay is about to welcome a new chapter in its culinary evolution – and it’s arriving with serious pedigree. The Belongil , a new venture from acclaimed chef Shannon Bennett, opens its doors this December, reimagining the way locals and travellers experience food, connection and place.
A precinct, not a restaurant
The Belongil is a new venture from acclaimed chef Shannon Bennett.
Forget the traditional restaurant model; The Belongil is a multi-venue precinct built around contrast, craft and community. Designed as “a living precinct,” it blends raw Byron energy with world-class ambition across four distinct spaces: The Kiosk, Belongil Bistro, FEU and Blind Tiger.
Co-founded by Bennett and his neighbour Glen Norman, The Belongil represents a shared investment of more than $10 million – a collaboration built on their long friendship and mutual passion for design, architecture and gastronomy.
The Belongil’s culinary direction comes courtesy of a powerhouse team of Bennett’s long-time collaborators – Cory Campbell, Ryan Henley, Steven Kirkpatrick and Carlos Simoes Santos – all alumni of Vue de monde. Together, they bring a depth of experience spanning Noma in Copenhagen to Gordon Ramsay’s kitchens in London.
Bennett and The Belongil team have journeyed along Australia’s east coast over the past year, meeting the growers, fishers, farmers and makers behind Australia’s finest produce.
“Every ingredient on our menu tells a story. We’ve stood in the dirt, by the ocean, and in the sheds with the people who make it possible. We know them. We trust them. And we want you to taste that connection,” Bennett says.
“This project is more than a restaurant – it’s four venues that together reflect how I now see hospitality. There should be something for everyone in the community: from dog walkers, surfers and backpackers to those celebrating their big night out once a year.”
First to open will be The Kiosk , an everyday beachside spot serving “high-end simplicity” – think sunrise coffee, fresh snacks and a laidback rhythm that mirrors Byron’s daily pulse. It’s the kind of place for sandy feet and salty hair, open seven days from late November.
Then comes Belongil Bistro on 15 December, a barefoot-friendly bistro where they invite you to come as you are and stay as long as you like. Expect sun-soaked lunches, wine-soaked dinners, and a menu grounded in sustainability and local produce.
The showstopper, FEU , will ignite on 18 December – a 40-seat tasting room that promises a full sensory experience that blurs the line between dining and dreaming. Described as a “culinary uprising,” FEU invites guests to choose their own journey through multi-course menus that push creativity to the edge.
For those in the know, there’s Blind Tiger – an invitation-only cocktail enclave that’s part speakeasy, part sensory riddle. Think Japanese-inspired stillness, smoke, mystery and mixology as art. In true Bennett fashion, sustainability and sensory design are deeply intertwined. The Blind Tiger incorporates elements of a 300-year-old Japanese temple that was painstakingly relocated and rebuilt by hand. Across the precinct, a pioneering E-water sanitation system replaces harsh chemicals, while an on-site composter ensures near-zero food waste
Built on connection
The Belongil is located steps away from Belongil Beach. (Image: Destination NSW)
The Belongil stands on the former site of the much-loved Belongil Italian, a spot Bennett remembers fondly. “I really loved the old Belongil Italian, and I feel that since they closed, Byron Bay has been missing something. I felt that I could bring the vigor [sic] back to my own little small community,” he says.
Blending barefoot ease with refined craft, The Belongil is set to become a new kind of Byron institution; a sanctuary for travellers, locals and wanderers alike.
The Belongil opens in stages from late November 2025, with the Bistro debuting on 15 December and FEU following on 18 December.
