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Reviews

18/20 Tony Bilson has never cooked with more intelligence and finesse. Bilson's is a rare treat that should be loved, adored and honoured by every serious Sydney Diner.

Simon Thomsen SMH 2006

18/20 If Tony Bilson is the fodfather of Sydney dining, Bilson's is an offer you can't resist. Bilson's has settled into it's slot at one end of the hotel foyer and revels in a distinct personality; unashamedly French with a contemporary, even light-hearted, twist to serene food in calm surroundings. The patron's personal art collection lines the walls and the odd book and bottles of wine provide a cheerful counterpart to the formal tables and grand windows. The food, as always, speaks for itself; carpaccio of pink snapper with caviars; salad of black figs and fresh Perigueux truffles. The matelote of jewfish, local lobster and Hawkesbury calamari is a littel work of seafood art; organic chicken breast poached with truffle butter, a quiet hymn to fowl and fungi. Perfect raspberry souffle and French, Swiss and Australian cheeses are a fitting finale to a dining experience in which the emphasis is always on subtlety, complexity and virtuosity.

Good Food Guide 2007 Sydney Morning Herald

Speech Topics

Gastrononmy

In Australia

Politics

Home and abroad

Wine

Home and abroad

Chef culture

working in kitchens

Art

France