I am so excited to go to another fine dining restaurant. Bilson's has been awarded with a three hat status since 2007. May be I was too excited and forgot to take photos to some of the dishes! Even though I have to share these lovely food.
We have seated near one of the large window looking out on Pitt Street. We were thinking whether to order the Fine Bouche, Fin Bec or Fine Guelue. Since we are not as hungry, we decided to go for the Fine Guelue. It started with Amuse Bouche It is a refreshing start.
The entree which we have chosen is tartar of abalone and black angus, beetroot carpaccio and horseradish ice-cream & fresh water crayfish remoulade with caviar dressing and citrus merigue. The presentation of these dishes are just so amazing. It's just an artwork before you eat. :)
Our main, hiramasa kingfish with braised octopus, cauliflower and black olives Dry aged black angus striploin 'facon nicoise' Finally the dessert, autour du chocolat and creme brulee with pistachio crumb. It is surely a memorable dinner and surely will go back again!
27 O'Connell Street
Sydney NSW 2000
02 8214 0496