Chef Kylie Kwong has announced the addition of an all day Sunday dining option at her award-winning modern Chinese restaurant, Billy Kwong.

The new menu will include brand new lunch-only dishes, a new dessert collaboration and new bespoke project wines and beer.

The new menu items include the likes of tartare of Mark Eather’s kingfish; crispy wallaby cakes with Kakadu plum and chilli; steamed pork dumplings with ginger and tamari dressing using Saskia Beer’s pork; Sichuan duck with steamed savoury pancakes, Davidson’s plum sauce and caramel tamari – a dish inspired by Kylie’s time with Neil Perry; and stir fried thick noodles with XO and Chinese cabbage – noodles made by Kylie’s uncle Jimmy using Billy Kwong’s blend of organic wheat flour, a collaboration with Wholegrain Milling Co.

In terms of dessert, Kwong has teamed up with Kieran Tosolini of Sydney’s RivaReno Gelato to create two Billy Kwong exclusive dessert offferings: macadamia nut gelato and Davidson’s plum sorbet, both of which are freshly churned daily.

Beverage collaborations are also a feature of the new Sunday lunchtime menu. Beverage manger Nicola Calvert has been working with Kwong on two new project wines: The Patrick Sullivan 2015 ‘The Nesting’ Pinot Noir from the Yarra Valley and a Tom Shobbrook 2015 Sauvignon Blanc. A very special Billy Kwong brew ‘Farmhouse ambigua’ is also being made with Tasmania’s Derwent Valley-based Two Metre Tall brewery.

“As we approach one year in this beautiful new location, I wanted to up the ante – Sunday lunch introducing new dishes, collaborations with new and old friends and new project wines from Patrick Sullivan and Tom Shobbrook, as well as a Billy Kwong brew from Two Metre Tall and the inspired Paulette from Provenance Growers,” says Kwong.

“Grab some friends and come in and see how the Billy Kwong community has evolved over the last 12 months. We’re open all day Sunday, so it’s a great opportunity to visit us for either a full Billy Kwong feast or to enjoy a glass of Two Metre Tall BK brew and a wallaby cake at the bar.” 


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