Bilson's restaurant in Sydney
Tony Bilson put together a menu that he sees as the future direction of food and wine in Australia. He believes the food and wine of the future will need to display ethical sensitivity when it comes to sourcing foods. This menu celebrates the quality and variety of local produce found in the Sydney area.
Amuse bouche of pork roulette with tomato and capsicum.
Organic Hens Eggs cooked at 65oC with white asparagus foam, asparagus coulis and Tasmanain Truffles
Spelt cooked like a risotto with southern highland mushrooms. Five different types of mushrooms and mushroom jus.
Local sand whiting and school prawns with a fennel ragout and seafood bisque foam
Hunter valley partridge with cabbage in sparkling wine
Poached Strawberries with white balsamic foam and mascarpone sorbet.
