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Reviews of Bilson's

  • lesmisfan   2 reviews
    This is my favourite restaurant in Sydney. I have tried all the other three hat restaurants and the two hat ones too and I always have the best experience here. The food is just beautiful and not too over the top, it is refined and creative and just yum.

    The sommelier is so funny, he always tells us quirky stories and really makes the experience memorable. I think we are lucky cos we always get the same one every time we go.

    Even though we love to try new restaurants, we come back here at least once a year for a special treat.
  • Lola_H   12 reviews
    i had heard so much about this restaurant i thought it would be amazing, but it was actually pretty average. The food was ok but not much atmosphere.
  • Tracey.C  Foodie   50 reviews
    I was extremely dissapointed with Bilsons. We had a christmas lunch there recently and the menu was sparce. There was not one entree listed that i would eat and when asked if they could provide an entree size "main meal" - they flatly refused. The sour dough bread that i ended up having for my entree was nice though. Plenty more restaurants to try in Sydney that offer a better selection on the menu.
  • Lucrece  Foodie   940 reviews
    This is a wonderful restaurant to go to for a special occasion or a romantic dinner for two. While the food is very expensive, it is definitely worth it. The service is second to none, the staff are extremely friendly and attentive.
  • Stuarto  Foodie   284 reviews
    Really great spot. Special occasion type of place, but really nice food.
  • Sydney07   32 reviews
    A family favourite! Food is fantastic and service is efficient. Try to book mid week when it's less busy for a long lazy degustation dinner.

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Editorial Reviews

  • Bilson's Restaurant

    SMH Good Food Guide 2009

    Tuesday, September 23, 2008

    It's the closest you'll get to great French dining without hopping on a plane. Tony Bilson has remained at or near the pinnacle of Sydney fine dining for three decades by pushing the boundaries of French cuisine without fudging its technique.

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

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