Twilight Feast

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.

He went on to establish The Paddock at Beechmont Estate, building it from the ground up into a hatted paddock-to-plate restaurant. Most recently, Simon led the kitchens at Rowlee and Printhie Winery, curating seasonal menus that celebrated New South Wales produce.

At Bangalay Dining, Simon brings his philosophy of “conscious cooking” — contemporary, natural food that celebrates local ingredients, minimises waste, and showcases the South Coast.

Simon Furley is Executive Chef at Bangalay Dining, with a background spanning Michelin-starred kitchens in Europe, private chef work for high-profile clients, and leading hatted restaurants in Queensland and New South Wales. His cooking is contemporary, produce-driven, and deeply connected to place.