I'm a huge fan of Tony Bilson, having first tasted his cooking in Bon Gout, Sydney, back in the 1970s. Then, followed him through Berowra Waters Inn, Kinsella's, Quay, and finally Bilson's at the Radisson Plaza last year.
Imagine my delight that Tony Bilson's now consultant chef at the newly-opened Prive. I called to make a dinner reservation last night - asked for any day of this week. The answerer replied in a rather smug tone, "We're fully booked for the rest of the week, HA-HA-HA!".
I think they need to train their receptionist on answering etiquette!