At Billy Kwong we want to offer you a dynamic and delicious feast for the senses that will leave you feeling uplifted on all levels.
Our menu showcases the authentic Australian-Chinese food that Kylie Kwong has made her own. The sweet, sour, salty, oceanic, peppery, tart, citrusy, bitter, floral and woody notes of Australian native ingredients have a natural affinity with the flavour profiles of Chinese food, and integrating indigenous produce into our cooking has allowed us to create a cuisine that truly represents this land and its people.
Everything is prepared with the highest-quality, sustainable fresh produce. Our pickles and chilli sauces are made in-house, and the hand-made dumplings and cakes are made with bespoke flour blends milled from ancient grains.
The menu changes seasonally to reflect the availability of ingredients. Please see below for a sample menu.
The daily specials list reflects what is best at the market that day, and always includes Billy Kwong’s signature dish of crispy duck with oranges, mandarins or plums, depending on the season. For a perfectly balanced meal, our Billy Kwong Banquet offers ten courses, specially selected from that night’s menu and tailored to your tastes.
Guests with dietary requirements please inform your waiter prior to ordering. Our dishes may contain traces of allergens.
All prices GST - inclusive. Please note that a 1.5% processing fee is applied to all Amex card payments.
Our wine list is an extension of Kylie’s mantra: ‘celebration, collaboration, community’. This is reflected through our active support of, and relationships with, artisanal producers of wines, beers, ciders and spirits.
Our Billy Kwong ‘Project Wines’ are the culmination of relationships that we have fostered with key Australian wine producers who share our philosophy of respect for nature, sustainable practices, quality ingredients and flavour that reflects a sense of place. Specially produced by these winemakers to complement Kylie’s unique rendering of Australian Chinese cuisine, our ‘Project Wines’ have, over the years, developed a life of their own to become part of the signature experience at Billy Kwong.
The continued success of these food and wine pairings is due to their being based on a real belief that food and wine produced sustainably tastes better, because it actually is better.
Billy Kwong sommelier Sophie Otton took over the management of the wine list in mid-2016 and is building on the solid foundation previously established. In maintaining Kylie’s vision, she is creating a list that is constantly evolving, increasing in diversity while retaining its balance; a beverage program that is a full and fresh journey of the senses.
Sophie’s involvement in the wine industry is both long and diverse. Previously she was Wine Director for the Rockpool Bar and Grill group, and prior to that Head Wine Buyer for the European group in Melbourne. A respected writer and commentator, she spent fifteen years with Australian Gourmet Traveller Wine Magazine as a permanent member of their tasting panel. She is also is a show judge of distinction with qualifications from WSET and The Court of Master Sommeliers.
Sophie first ate at Billy Kwong shortly after it moved to the new Potts Point premises. She was so inspired by the cuisine that she knew she wanted to work there, to learn more about what she considered to be such a singular dining experience. She now has an opportunity to bring her own expertise to bear, relishing the task of finding the best wine matches to complement the menu.
The selection below represents the range of beverages served at Billy Kwong. Please bear in mind that as we work with small-batch suppliers and artisanal producers to create bespoke wines, beers and spirits, our list changes frequently.