In October, Sydney foodies had some sad news: celebrity chef Kylie Kwong closed the doors on the original home of Billy Kwong in Surry Hills. But never fear, Sydneysiders, Kylie and her acclaimed restaurant is back with the opening of a brand new Billy Kwong on Macleay Street in Potts Point today.
Head chef, Kok Hoong Leong, master dim sum maker, has added a delicate touch to an authentic Australian-Chinese menu made from the highest-quality, sustainable fresh produce. The menu changes seasonally but you can expect delicious dishes like their steamed vegetable and warrigal greens dumplings. Kylie’s famous set menu with a whopping seven courses includes Billy Kwong’s signature dish of crispy duck served with either oranges, mandarins or plums (freshly harvested and native to the North Coast of NSW), depending on the season. All the flour that is used in their dishes is organic and blended by Craig Neal of Demeter Farm Mill in Gunnedah NSW.
The impressive menu doesn’t stop at the food. The drinks list has been compiled by Giorgio De Maria, named Australian Gourmet Traveller’s Sommelier of the Year in 2012, and curated by Nicola Calvert, wine extraordinaire who has worked in some of Australia’s most-loved venues. The wines compliment the restaurant’s flavours perfectly and are stored in a stunning glass-walled, temperature-controlled wine cellar! Signature cocktails, a sake list as well as beers are on the menu so there’s something for everyone.
The interior creates a cosy, comfortable vibe and the restaurant can seat around 120 people who can enjoy stunning views over Macleay Street through two huge windows. Designer George Livissiania, the designer behind The Apollo, Cho Cho San and Cafe Paci has created a space with great acoustics, a beautiful long bar, a touch of greenery and plenty of table space for larger groups. All in all an amazing new addition to Potts Point’s vibrant restaurant scene!