BELLS AT KILLCARE BOUTIQUE HOTEL, RESTAURANT & SPA
In November, Bells at Killcare officially opened the doors to fourteen brand new, architect-designed suites and villas, taking the number of rooms on the property from 11 to 25. The expansion allows Bells at Killcare to cater for its ever-growing clientele, while retaining its intimate appeal.
The new rooms (king suites, two storey cottages and lakeside villas) offer high-end levels of comfort and luxury, beautifully decorated in classic Hampton’s blue and white style. They are positioned alongside the current Bells villas, within lush, landscaped native gardens and restored lakes and ponds.
The new villas are nostalgic of summers past and based on a palette of washed- back blues, bleached linens and driftwood. The king beds boast Ralph Lauren bed heads, throw cushions, hand-woven blankets and luxurious comforters, with the rooms offering individual fire places, flat screen televisions and beautifully appointed lounge and dining areas. Large verandahs with roll-down blinds feature outdoor rattan furniture and day beds.
Bells at Killcare has a beautiful new function space – The Conservatory. Perfect for weddings.
The name ‘Manfredi’ is synonymous with modern Italian cuisine. Stefano Manfredi and business partner Julie Manfredi Hughes have been designing and operating restaurants under this banner in Sydney for more than two decades.
Throughout this time, the Manfredis have been at the pinnacle of Australian food culture. Both the cuisine and the design of their restaurants have placed them among a handful of innovators in this burgeoning restaurant landscape.
At Bells, Stefano takes the Manfredi urban sensibilities and transplants them to a contemporary coastal setting. The result is a world-class dining destination that is a favourite with locals and critics alike.
The Manfredi at Bells menu is grounded in the core Manfredi values of simplicity and sustainability. Its seasonal dishes are inspired by the produce grown and harvested in the estate’s famous vegetable garden, which now covers over 500 square meters of cultivated land. In addition to this produce, the menu features locally harvested seafood, including Hawkesbury River oysters and crayfish caught off nearby McMasters Beach. There are also about 50 chickens on the property, keeping the kitchen well supplied with fresh eggs.
Manfredi at Bells was recently honoured with the ‘Good Living Sustainability Award’ at the 2012 Sydney Morning Herald Good Food Guide Awards. The restaurant also retained their One Chefs Hat status, which it has held since its first year of operation.
Adjoining Manfredi at Bells is a beautiful new purpose-built function room, The Conservatory. It can seat up to 120 guests or host 220 cocktail-style. The menu on offer at The Conservatory takes its lead from Manfredi at Bells, with all menus tailored to suit each particular event.
Manfredi at Bells is open 7 nights a week, from 6pm for dinner. Lunch is served Fridays, Saturdays and Sundays from 12 noon.