The term Godfather conjures images of Don Corleone and Italian cuisine (“Leave the gun. Take the cannolis.”) Yet the godfather of Australian cuisine is renowned for his French sensibilities.
The term Godfather conjures images of Don Corleone and Italian cuisine (“Leave the gun. Take the cannolis.”) Yet the godfather of Australian cuisine is renowned for his French sensibilities. Francophile Tony Bilson has done more for our culinary heritage than perhaps any other chef. He has been a pioneer in the Australian restaurant scene, all the while connecting his restaurants with the mood of the people, and by reading the political and social mood he has ensured that people continue to come to his table. From Lygon Street’s bohemian crowd in the late ’60s, to the Labour party devotees at Tony’s Bon Gout in the ’70s, and then Berowra Waters Inn (long considered a major turning point for Australian cuisine), to the opulence of Bilson’s at Circular Quay in the 1980s.
With a few restaurants in between, Bilson’s now has a new home in the Radisson Plaza Hotel. His beautiful French cuisine is well matched to the genteel surrounds, with the large, original arched windows bringing a splash of Paris to the restaurant. This is the place to come for that special occasion; it’s romantic, sophisticated and the food is exquisite. Tony Bilson’s presence resonates around the room, from the fabulous art to the open French books and the divine decadence on the plate. Don’t miss the opportunity to indulge in Tony Bilson’s food, it will be a culinary experience you won’t forget.... Read more.