I ate a $2000 dinner to see if Chris Hemsworth's favourite restaurant was worth the hype

If a Hemsworth says something is the best, it must be the best. That's the unwritten rule. Or at least it's one we've all adopted. Who's really questioning the theory, anyway?

I am.

Feu, a French-inspired fine diner in The Belongil dining precinct, opened its doors in Byron Bay in December 2025. It took 18 months to transform Feu from an idea in founder Shannon Bennett's mind to a final product. Within two weeks of the venue's opening, all three famed Hemsworth brothers had bitten into the new craze.

"This is my new favourite restaurant in the world," were the words Chris uttered.

Born from that claim was my need to find out: is it really that good? And what makes it so? A glimpse online raises more questions than answers, and my curiosity piqued after a scroll through Feu's Instagram feed. Black and white, minimalist, with a host of celeb guests since its opening.

It sounds exclusive, and feels it, too.

The entrance to the restaurant is a statement in itself. Made of recycled shipping container, the front door looks boring. But press the door bell and it opens, with the host ready to lead you through a hallway displaying more than 1600 bottles of wine.

The dining room is just as impressive. Restaurant seating in general can be uncomfortable; stiff, scratchy and often too close to your neighbours. But I encounter none of that at Feu. In fact, its unique leather-draped chairs were certainly a step up from most I've sat in.

We were then greeted by JT, our night's host. He was a real gem. JT's knowledge of the place - its food and the stories behind it - made for great conversation while being served some of the most decadent dishes I have ever tasted.

I could talk about what I ate for hours, but what separates Feu from anywhere else is not the food itself. More so, it's the process.

You do not select meals off a menu - that would be far too basic. Instead, you pick miniature clay sculptures out of a basket - in the shape of ingredients like fig, cheese, truffle, caviar, beef and mackerel - and place them in the order you wish to be served. From there, the chefs decide what to make out of those ingredients.

The menu says to "challenge" Feu's kitchen; to get creative.

I knew I wanted to try caviar for the first time (I know, so overdue). I knew I wanted truffle with my beef main. I knew I wanted mango for dessert.

My five courses (you can choose three, five or seven) had a great mix of everything. At different points, I was served a fig toastie, hotcake with caviar, pork belly and the most mouth-watering souffle I've ever tasted.

There was JT, but there was also Carlos, Sofia and Philipe whom we met throughout the evening. While an array of servers can often lead to feeling forgotten at the table, each and every one remembered our orders, remembered our conversations and made sure to elevate our dining experience.

Built around a relocated three-centuries-old Japanese temple, Blind Tiger shares the intimate, rustic feel of Feu's dining area - just a bit cosier.

It was the sort of cherry on top I'd expect from a place like Feu. I probably shouldn't get used to it, though. The meal and drinks for our party of four was well above my usual budget. It's the price you pay for fine dining, when fine dining becomes an experience - not just a meal.

For the verdict - is Feu the best, as Chris Hemsworth claims - I have to ask myself: would I sacrifice two weeks' pay to relive the night? In short, yes.

I know, I must sound crazy. But I can't in good conscience pretend I haven't dreamt of Feu since exiting the shipping container gates.

The writer was a guest of DNSW