PROFILED BY DE GROOTS MEDIA
At the turn of the century-past, many of the best restaurants resided in grand European hotels. Following this fine tradition, Bilson’s has all the hallmarks of its elegant and historic counterparts in Europe. An exquisite room with large, arched windows, one level above the traffic and noise, yet a world away from the buzz of the city. Fabulous artworks by J. R. Walker grace the walls, stacks of French cook books rest on side tables, and bottles of wine line the entrance.
Executive chef Tony Bilson has been an instrumental force in the Australian food industry. From Lygon Street’s bohemian crowd in the late ’60s, to the Labour party devotees at Tony’s Bon Gout in the ’70s, and then Berowra Waters Inn- long considered a major turning point for Australian cuisine. His dedication to, and knowledge of, French culinary techniques puts him in a league of his own. Start with foie gras, or the lasagne of lobster with zucchini flower and truffle. Main meals may include a classic bouillabaisse, or sample the Muscovy duck cooked three ways. There is an exquisite selection of local and imported cheeses, the tarte tatin showcases the best of the French desserts. The wine list has an excellent collection of French and Australian wines.
LOCATION
Ground floor of the Radisson Hotel in the CBD.
DETAILS
Bilson’s offers diners the whole experience.
It is not about fashion and fads, it’s about a consistently good experience – a place where diners feel at home, a place that’s familiar and above all enjoyable from every aspect – atmosphere, dish, wine and service.
A restaurant that sits happily amongst the world’s finest. The decor of this very elegant restaurant has been designed by George Freedman and the restaurant itself is intimate, seating 80 people.
FOOD & BEVERAGE
With Manu Feidel (Channel Ten's Ready Steady Cook) at the helm with Tony they both very excited about the new winter menu which is specifically designed to enable people access at a variety of levels and to have the best experience possible,” said Tony. In an Australian restaurant first Bilson’s displays and serves a selection of fine local and international cheeses as well as desserts on the restaurant floor. Bilson’s staff are all professionals in specific areas with a full time sommelier and cheese expert on the floor.
Tony Bilson
Regarded as the Godfather of Australian cuisine, revered chef Tony Bilson has been educating and delighting palates for over three decades. His restaurants have been milestones in the advance of Australian gastronomy and he has dedicated his life to the pursuit of excellence. Tony’s influence on cooking is profound. With his encyclopaedic knowledge of cooking techniques, his restaurants have been bastions of cooking styles that have shaped trends in Australia and overseas. Many of the country’s leading chefs are among his protégés.
Tony’s celebrated career began in Melbourne at the end of the 1960s. Bilsons restaurant, opened in June 2003 and aptly named Bilson’s, is in the five star Radisson Plaza Hotel Sydney and continues in the tradition of his past restaurants – celebrating local and seasonal produce with an emphasis on French flavours and cooking techniques, coupled with a wonderful collection of Australian and French wines. Tony has always paid tribute to the classics of French cuisine while continually reinventing them and placing them in a contemporary Australian context.
AWARDS
Bilson’s has been awarded 17/20 by the Sydney Morning Herald’s Simon Thomsen and received its 3 Chefs Hat catapulting Bilson's into the Top Ten Restaurants in Australia.
This was reinstated in 2009.
PRIVATE DINING
Seats up to fourteen people.
