Tony Bilson is something of a Sydney food legend. His latest venture is a traditional fine dining restaurant in the ritzy Radisson Plaza Hotel. Classic aesthetics meet modern minimalism in this elegant setting, with a standout feature being the quirky paper chandeliers. At Bilson's every dish is a specialty, so the wine-matched eight-course degustation menu ($200) is the way to go if you want to get a real taste for the lush French menu. Bilson's is one of the few restaurants to be awarded a staggering three-hat honour by the Sydney Morning Herald Good Food Guide in 2007, making it one of Sydney's gourmet highlights.
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Breakfast
Lunch
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Dinner
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Late
Fri noon-2.30pm, Tue-Sat 6pm-10pm
French and Modern Australian
Entree: $35
Mains: $50
Dessert: $35
Degustation: seven courses $135pp, 10 courses $165pp
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed. Wine is available by the glass.
Vegetarian options available
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 80
Wheelchair access
and wheelchair-accessible toilets
2008 Gourmet Traveller WINE Wine List Guide - "The food at Bilson's requires a serious wine list that covers all the bases, from the classics to small, interesting producers."
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All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Z Easts
|
4 January 2010, 1.51pm
Best in Oz
My wife and I have had the opportunity to live in most Australian cities, as well as spending conisderable time in Europe, Asia and the US. It's lovely to come back to Australia and find that Mr Bilson continues to produce exquisite food with fantastic service. The most compelling aspect of our meal last month was the expertise of the sommelier - not intrusive or arrogant but extremely knowledgeable and took time to explain the wines, regions and why he had matched to the particular course we were being served. An outstanding experience.
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Visit: Thu 10 December 2009
Mealtime: dinner
Service:
Atmosphere:
Posted by:
Kaali
|
5 September 2009, 4.06pm
Food heaven
I have to write this review because I have never in my life tasted food this good. I have wanted to dine at Bilson's for some time, this was a very special occasion and I wanted the night to be perfect. So with such high expectations, I just wanted to say that everything exceeded those expectations still.
We had the degustation menu and each one was a pleasure, the food was of the highest quality and each one was so uniquely presented. The wine was matched perfectly and the atmosphere I thought was quiet but made it more special. This was an experience that we will both remember forever.
I recommend this to anyone wanting exceptional food experience. We are definitely going back for the next special occasion.
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Visit: Fri 28 August 2009
Mealtime: dinner
Service:
Atmosphere:
Posted by:
Epic Cure
|
10 March 2009, 6.32pm
A must-have experience
Tony Bilson is often credited with having a significant influence on Sydney culinary institution, Tetsuya. So it was with admittedly high expectations that my husband and I dined at Bilson's.
I'm sad to say that I found the food quite variable - we had the Fine Bec degustation menu, which gave us a good opportunity to sample the different dishes on offer. The highlight of the meal was definitely the roasted partridge with currants, foie gras and brioche - amazing flavours and perfectly executed. The starter of ocean trout, celeriac and crab remoulade was lovely. Unfortunately, the other five courses were a bit of a let-down. The cod was particularly disappointing - poorly textured and quite anaemic in its flavouring. The chocolate dessert course was ... unexpected. There was too much happening on the plate and it ended up overwhelming all the dishes that had preceded it.
Overall, I was a little disappointed in the degustation menu. It did not deliver what I expect of a degustation menu - a progression from lighter to heavier flavours, that builds on and complements each preceding dish.
The service was attentive, if a little distant and reserved. Similarly, the atmosphere was quite hushed and almost stifling.
All in all, a good experience and one that is a must for self-respecting gastronomers everywhere.
Food:
Visit: Fri 27 February 2009
Mealtime: dinner
Service:
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