Bilson's Restaurant

27 O'Connel Street

Radisson Plaza Hotel

Sydney, 2000

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Bilson’s 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. As well as offering the A la Carte menu, Bilson’s offer two Degustation menu’s - the seven course ‘Fin Bec’ and the ten course ‘Fine Bouche’ – which have been described by Simon Thomsen of SMH Good Food Guide as “the closest thing you’ll get to France without hopping on a plane”.
The wine list comprises of over 700 bins, including one of the most comprehensive collections of Penfold’s 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 2009 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.

Bilson’s can accommodate groups of up to 100 people in banquet style or 80 persons in three hat comfort. The private dining room in the restaurant seats 18 people.

Packages can be designed to suit specific occasions, corporate lunches and dinners, private celebrations and weddings, media launches and networking parties.