A LA CARTE Dining

BOOKINGS & WALK-INS

We accept bookings and walk-ins for dinner 7 nights a week from 5.30pm and for lunch on Sunday.

Our Sunday service is all-day-dining from 12noon onwards. 

To make a booking online please click here

COUNTERTOP DINING

Our Countertop – Bar Area surrounds our open kitchen and wine cellar.

To book a place at our Countertop, please call us directly on + 61 2 9332 3300 for availability. 


GROUP BOOKINGS

For groups of 10 or more we offer three different Banquet Menu options. 

Please call us directly on + 61 2 9332 3300 or email us at enquiries@billykwong.com.au to book

 

BILLY KWONG BANQUET - 10 COURSES, $85 pp

10 courses, including dishes such as: 

Steamed Sydney Rock Oysters with Ginger and Shallots

Crispy Saltbush Cakes with Chilli Sauce

Steamed Prawn Wontons with Brown Rice Vinegar

Steamed Mini Pork Buns with Wayside Chapel Rooftop Honey

Steamed Fish Fillet with Ginger, Spring Onions & Shiro Shoyu

Deep-fried Burrawong Duck with Davidson’s Plum and Native Rosella Flowers

Dessert of the Day

*All dishes are subject to seasonal and market availability.


BILLY KWONG BANQUET - 10 COURSES, $120 pp

10 courses, including dishes such as:

Steamed Oysters with Ginger & Shallots

Steamed Spanner Crab Dumplings with Sichuan Chilli Dressing

Homestyle-fried Eggs with XO Sauce & Tamari

Stir-fried Mussels with Black Bean, Chilli & Native Herbs

Steamed Fish Fillet with Ginger, Spring Onions & Shiro Shoyu

Deep-fried Burrawong Duck with Davidson’s Plum and Native Rosella Flowers

Dessert of the Day

*All dishes are subject to seasonal and market availability.

 

Kylie's BANQUET - 12 COURSES, $150 pp

Once you're seated Kylie will welcome you and your guests and deliver at least 5 dishes to your table.  

Please note Kylie's Banquet needs to be pre-arranged and is subject to Kylie's availability.

Kylie's Banquet includes 12 dishes such as:

Steamed Oysters with Ginger & Shallots

Steamed Vegetable & Warrigal Greens Dumplings

Crispy Saltbush Cakes with Tamari & Chilli

Steamed Spanner Crab Dumplings with Sichuan Chilli Dressing

Homestyle-fried Eggs with XO Sauce & Tamari

Stir-fried Crustaceans with Black Bean, Chilli & Native Herbs

Sichuan Burrawong Duck with Steamed Savoury Pancakes, Caramel-Tamari & Billy Kwong Chilli

KK's Fried Rice

Steamed Mark Eather Snapper Fillet with Ginger & Shallots

Red-braised, Caramelised Black Berkshire Pork Belly with Fresh Lemon and Sichuan Pepper & Salt

Stir-fried Australian Native Greens with Ginger & Shiro Shoyu

Dessert of the Day

*All dishes are subject to seasonal and market availability.