Dinner Mon-Thu 5.30pm-10pm
Fri-Sat 5.30pm-11pm, Sun noon-9pm
Olives on arrival, natural wines and Australian native bush ingredients - Billy Kwong is light years from a typical Chinese restaurant. It's always been an original conceit, and even more so in its Potts Point incarnation. Here, owner-chef Kylie Kwong has refined her unique style and elevated her commitment to sustainable and ethical food, along with engaging community groups, winemakers, brewers and distillers in collaborations. In the open kitchen there's an army of chefs pumping up dishes with robust and defined flavours. Clams are tossed with salty black beans, and plump, delicate steamed crab and prawn dumplings are served in a punchy Sichuan chilli sauce. Order the signature deep-fried Burrawong duck to balance it all out - it's equal parts sweet and tart thanks to cinnamon, orange and Davidson plums - followed by the ginger panna cotta with quandong. With food and service this singular, life is good.
Set menu $75
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