Few restaurants champion Australia’s ethical producers the way Billy Kwong does, reflecting Chef Kylie Kwong’s passion for food and native ingredients that embraces place, seasonality and freshness.
The red ochre-tinged dining room is split into three sections – an action-packed bar counter, a front area great for couples and a larger rear area ideal for groups.
It’s worth looking first at the day’s specials, where you’ll often find impeccably fresh seafood from Mark Eather or poultry from Saskia Beer. But then again, the regular menu is always irresistible. Crisp pastry cakes filled with saltbush showcase native greens while teaming brilliantly with the house chilli sauce. Steamed prawn wontons with brown rice vinegar wow, while it is hard to beat the lacy, crunchy edges and runny yolks in a dish of home-style fried eggs with XO sauce and tamari. The signature award-winning Burrawong Gaian pasture-raised duck with Davidson’s plum and rosella flowers is a perfect segue into the more-ish caramelised wallaby tail.
PSST! If you want to see Kylie in action, it’s definitely worth booking a seat at the bar counter.