Radisson Plaza Hotel Sydney
27 O'Connell Street
Sydney NSW 2000
Phone: 8214 0496
Dinner Tues-Sat
6pm til late
After our recent dining experience at Bilson's, where we felt our expections were well & truly not met, we decide to try again to see if our second experience will bring those long held expectations to fruition.
Our dinner plays out as follows:
 |
| Garlic & Coconut amuse bouche |
 |
| Egg Yolk, Cauliflower, Rye, Sprouts, Fresh Herbs, Vegemite |
 |
| Foie Gras Chaud-Froid, Apple, Buckwheat, Broth |
 |
| Chicken, Citrus & Wild Rice |
 |
| Squab, baby beets, foie gras & cherry |
 |
| Wagyu Shank, Kipflers & Watercress |
 |
| Black Savourine Goat cheese, Brioche, Quince & Vanilla Tea |
 |
| Chocolate, Orange & Saffron |
 |
| Chocolate Box |
Not only are our expectations met, they are blown out of the water. Everything is different this visit. The complexity of flavours & textures is stupendous.
The standout dishes would have to be: the egg yolk, foie gras & chicken. But really, every dish is outstanding.
Diego Muñoz is creating magic in the Bilson's kitchen.
Service is incredibly informed, professional & affable.
Finally we understand.
Squeak
4 comments:
That squab looks amazing - I think I need to be there now.
Glad to hear your second visit improved your opinion - I think poor Tony Bilson has taken enough hits recently.
Wow, a revisit already? I'm impressed! The food created by the new head chef does look mighty fine, and I cannot wait to try the egg yolk .... :-)
All the food sounds lovely, but I am really taken by the look of the chocolate box. Glad the service met your expectations too.
i love degusations, sadly i havnet been to many.. mmmhhhh
Post a Comment