After 14 successful years in Surry Hills, Billy Kwong now makes its home in a bigger space in Potts Point. The Billy Kwong name has become synonymous with ethical dining and the latest incarnation of the brand continues to serve only locally-grown, organic fruit, vegetables, poultry, meat and noodles, plus Fair Trade tea and chocolate. Kylie Kwong's mouth-watering dishes prove food can be eco-conscious and delicious. In partnership with restaurateur Andrew Cibej (Vini, Berta and 121BC) and colleague David King, Billy Kwong in Potts Point continues to provide a comfortable atmosphere and top-notch cuisine. The larger premise has a warm, rich and intuitive fit-out by interior architect George Livissianis. The restaurant is working with local businesses and services including The Wayside Chapel, St Vincent’s College, St Canice Parish and Rushcutters Bay Pre-School to highlight its community focus.
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