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BILSON'S Bilsons Restaurant is the home of Australia’s most acclaimed Chef Tony Bilson and his Chef de Cuisine Manu Feildel. Quintessentially French, the menu represents the best of seasonal Australian produce with contemporary cooking techniques pushing Bilson’s food to the fore. The wine list comprises of over 700 bins, including one of the most comprehensive collections of Penfolds Wines in Australia. Bilson’s dining room is full of warmth and charm, boasting the comfort ability of Europe’s Michelin starred restaurants. The large Georgian feature windows, spectacularly designed light fittings and an array of Tony’s personal art all combine to complete the effect of this very grand room. Bilson’s has been awarded ‘3 Hats’ in the 2008 Sydney Morning Herald Good Food Guide, winner of ‘Restaurant of the Year’ at the AHA 2008 NSW Awards and First Place ‘Best Ethnic Cuisine/Luxury Restaurants’ in the 2008 International Restaurant & Hotel Awards. 2009 Menu 4 COURSE MEAL INCLUDED Petite Salade of Braised Oxtail, Rock Oyster and Aspic of Oxtail Consommé ‘La Tomate’ with Smoked Eel Grilled Spiced Breast of Grimaud Duck ‘Au Miel’ Mousse of White Chocolate, Confiture of Ginger and Years of involvement
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