“A return to fine form… classic yet modern, big-hearted generous and delicious” — Dan Stock Herald Sun (15.5/20).
“Gorgeous and classic fare… the food is almighty at this one-stop shop where bold and beautiful flavours reign. Must visit.” — Megan Miller, Stellar, Herald Sun (4.5 stars).
“A winning return to form… you need the numbers for the chicken, now among the best in town” — Gemima Cody, The Age (15/20).
“Big flavours. Generosity, in every sense. Food that reflects British roots yet embraces the New World, specifically Asian and Latino flavours. Throw in the extensive use of wood and smoke and the results are sensational… Nothing on this menu fails” — John Lethlean, The Australian 2017 Hot 100 Restaurants.
“Wilson and Market is good. Damned good… the main area hums to the sound of diners swooning” — Larissa Dubecki, Time Out
Botanical South Yarra & Half Moon Brighton – 2004-2009
“This goes to someone who has made a big contribution to eating out in Melbourne, Paul Wilson. Not only has he kept the food up to scratch in South Yarra but he’s launched the kitchen at Brighton’s equivalent & in both places he introduces a level of generosity & understanding of food, & the way it should be eaten & enjoyed that is rare among his peers. We knew he could cook, this year he has done a fare bit more.”
“Bright, powerful and big, big, big on flavour dipping in and out of the East West and place in between it is the pillar on which this restaurant leans on this identity.”
“The yellow-fin tuna starter is a classic Wilson dish with many layers, textures and influences but great harmony made up of a roasted peanut sauce, watermelon, a Thai salad of carrots, papaya, lime, garlic chips jumbled with the usual sweet & sour hot players. Beautiful raw tuna rolled in a soy caramel coated with roasted crushed peanuts and caramelized master stock poached crisp fried pork belly. Dish of the year & one of the unforgettable dishes of 2008.”
“Wilson is a magnificent chef a true original.”