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What a way to welcome Spring! At the end of our first year in the Radisson Plaza we were awarded two hats in the Good Food Guide and the award for Best Restaurant in a Hotel by the Restaurant and Catering Association.

Guests and guides have particularly commented on the wine list (we were a nominee for the best wine list) having such an interesting choice of French village wines. The reason for this is that the French have pulled up their socks and are making very good and interesting wines at reasonable prices.

Our menu continues to develop and the spring menu is our best yet! The Boudin of Lobster and the Scallops with Foie Gras have become classics and signature dishes of the restaurant as has the Bouillabaisse. The Guide said that if anyone wanted to know what a real one is to come and try ours. We are happy to share the recipe, email me at tony@bilsons.com.au and I will send it to you.

The menu and wine lists are on the net site www.bilsons.com.au. Bilson’s will be open for Christmas Day Lunch, an eight course Christmas Lunch with selected wines for $400 per person to early bookers. We do it with all the trimmings, great champagne, great food and great fun. During the year we will be conducting several wine dinners. They will not be straight commercial dinners but rather dinners with a theme, old Australian Shiraz from the ‘60s and ‘70s, Beaujolais from the year 2000 with Lyonnaise cooking. Register with us on the net site www.bilsons.com.au and we will send you the relevant information as the dinners occur.

All of us at Bilson’s are dedicated to providing you with a wonderful experience when you visit us and we are grateful for the kind words of our guests and critics. Tony Bilson is the Chef Patron of Bilson’s Restaurant.

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