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Billy Kwong

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Billy Kwong
Star Aussie chef Kylie Kwong has long been an advocate for organic, fair trade, and biodynamic, and she made her former restaurant on Crown Street carbon neutral in 2007. She’s been a pioneer of native Australian ingredients, too, and is responsible for introducing Australians and visitors to everything from spinach-esque warrigal to live green ants. Now based in Potts Point, Kylie’s beloved Billy Kwong restaurant is serving the same inventive Cantonese-Australian fare (don’t miss the citrus duck), but with some new additions. Try the saltbush cakes, which are like deep-fried doughnuts filled with Australian wilderness, or wallaby—whether it’s slide-off-the-bone braised tail or baked in a bun and served with Davidson's plum relish. Finish off with the ginger- and anise-spiced panna cotta or seasonal sorbet.
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1/28 MacLeay St, Potts Point NSW 2011, Australia
+61 2 9332 3300
Sun 12pm - 9pm
Mon - Thur 5:30pm - 10pm
Fri, Sat 5:30pm - 11pm