A new dining era at
Bells at Killcare
It’s ten years since Karina and Brian Barry took over the management, and refurbishment, of Bells at Killcare. The Barrys also established a unique relationship with hospitality business partners, Stefano Manfredi and Julie Manfredi Hughes, to create a restaurant worthy of their world class tourism destination.
‘Manfredi at Bells’ became one of the country’s best regional restaurants, with Manfredi nurturing the careers of many young chefs who have gone on to independently make their mark in the industry.
Dean Jones started his apprenticeship in the Bells kitchen, learning the art of elegant Italian fare. Dean then moved on to The River Café in London, Michelin-starred and arguably at the pinnacle of Italian cuisine. It was a seemingly natural progression, confirming Dean’s love for Italian cooking.
After his stint with The River Café Dean returned to Australia and to Bells. This year, with Stefano Manfredi handing over the reins, Dean has been named Executive Chef of ‘Bells Restaurant and Bar’.
Dean is also performing Head Chef duties. He has a young and passionate team under him, and an obvious intention nurture their talent and share the successes. Bells has always operated as a family, now more so with the Barry’s daughter Emma, and Dean’s wife Elyce, as part of the team.
Bells at Killcare recently marked this new dining era with a garden party. There’s plenty to celebrate. With Brian and Karina purchasing Bells last year from John Singleton’s company, plus Dean’s appointment, the next ten years seem earmarked for more success.
Dean has a passion for quality ingredients, organic and locally sourced where possible. Guests were treated to freshly shucked Empire Bay oysters, and a menu that featured Margin’s mushrooms and local honey, avocado, sorrel, chard and more from the Bells gardens, and a wonderful gelato using the scarlet Mr. Lincoln roses that grow in the beds surrounding the Bells manor house, created by Head Pastry Chef Nikki Rollett.
The beauty of Bells at Killcare is that, despite its polished sophistication, it retains a laidback, coastal atmosphere that sees you instantly relax. It’s as welcoming to locals as it is to international jetsetters.
Bells Restaurant and Bar is open from 6pm daily for dinner, and for lunch Friday to Sunday. Choose from the à la carte menu or the degustation. Or if you’re a local, gather your tribe for Bells famous Sunday Family Feast or Local’s Night on Tuesdays.
Phone: +61 2 4349 7000
Fax: +61 2 4360 2422