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Kirribilli’s most distinguished eatery, Milsons is among that scarce handful of suburban restaurants that each year gets crowned with a Good Food Guide chef’s hat. Tucked away from the main road on Willoughby Street, Milsons is a space of simple and alluring elegance, with its polished timber floors, dark chocolate upholstered chairs and low lighting, the long narrow windows offering an abstract slice of the residential streetscape.
Lee Kwiez’s cooking is smart and contemporary, innovative without being overbearing. The menu reads beautifully, with tempting entrees like Moreton Bay bug ravioli with crisp duck confit in aromatic shiitake mushroom and duck consomme, or prawn-filled zucchini flowers on Szechuan cucumber pickle with coriander aioli. Mains are no less enticing; go for the roasted Thirlmere guinea fowl breast on a tartlet of braised thigh and leek with madeira jus and chestnut vinaigrette, or lamb cutlet and braised lamb shank on parsnip puree, button mushrooms, smoked speck and caramelised eschalots with rosemary infused lamb stock reduction. Finish with a mille-feuille of strawberries and pistachio cream with strawberry sorbet. Wine prices are surprisingly modest and there are some real gems on the list.
Chef, Lee Kwiez describes his cooking style as 'modern Australian', a style that is enjoyed by his customers. Lee has been classically trained in Switzerland and has held many coveted positions both in Australia and internationally.
Lee is committed to evolving the Milsons menu and regularly changes dishes to reflect the availability of the best produce at the time.
Supporting Lee and his kitchen brigade, Milsons is fortunate in having a professional and service oriented Front of House team, which is ably led by Fiona Kerin, who has extensive hospitality expereince.
Milsons was refurbished in June 2000 and now offers increased comfort with new upholstered chairs in surroundings that are still colourful with contemporary design influences. Milsons also has a private dining room that seats up to 16 people in elegance.