Following last year’s move to Potts Point, Kylie Kwong’s renowned Chinese restaurant Billy Kwong have extended their Sunday offerings to include all-day dining with new lunch dishes, a special dessert collaboration, and new bespoke project wines and beer.
“As we approach one year in this beautiful new location, I wanted to up the ante – Sunday lunch introducing new dishes, collaborations with new and old friends and new project wines from Patrick Sullivan and Tom Shobbrook, as well as a Billy Kwong brew from Two Metre Tall and the inspired Paulette from Provenance Growers,” said Kwong, speaking of her strong commitment to collaboration and community.
New lunch-only dishes on the menu include Crispy Wallaby Cakes served with Kakadu plum and chilli, Sichuan Duck which is steamed with savory pancakes and drizzled with Davison’s plum sauce and caramel tamari, and Burrawong Pasture-Raised Poussin which is only available at the restaurant and Carriagework’s Farmer’s Market. Of course, these join Kylie’s favourites like Crispy Salt Bush Cakes and Home-Style Fried Eggs with XO sauce and tamari.
Adding to the dessert menu on Sundays will be Kylie’s collaboration with Kieran Tosolini (of RivaReno Gelato) which has resulted in two exclusive desserts: the Macadeamia Nut Gelato and the Davidson’s Plum Sorbet.
The whole menu is also available at the bar and can be ordered a la carte or as Kylie Kwong’s set menu for $75pp.
Billy Kwong
Address: Shop 1, 28 Macleay St, Potts Point
Contact: 02 9332 3300
Website: www.billykwong.com.au
Opening Hours: 7 days a week from 5:30pm; all day Sunday from 12pm.
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