Located just a 20-minute ferry ride away from Palm Beach, you can find the beautiful 5-star boutique resort and multi-award winning tourism destination, Bells at Killcare. Just in time for summer, it has refreshed the look and feel of its restaurant, Wild Flower Bar and Dining, and has welcomed Chef Sean Connolly, who has helped to give the culinary direction new look.
“We’re going to inject a little more life into the dining experience; the sights and sounds of a buzzing dining room will welcome diners, and we’ll be creating more theatre on the floor with trolley service and table-side cooking including salt-crusted fish cracked right there on the table and pasta tossed fresh in front of your very eyes – this is the life that we want to see at Bells, so the experience continues to evolve in the warm, friendly local and engaging manner that it has built its reputation,” says Chef Sean Connolly.
Bells at Killcare owners Karina and Brian Barry also own Central Coast's hot-spot restaurant, The Bon Pavilion, at Gosford where Sean Connolly is currently a business partner. This restaurant is a joint venture between the Barrys, Sean, and John Singleton.
Taking the Italian dining style to a modern-European approach in a casually-chic setting with a little new touch to the dining space, Sean, alongside his right-man, Tony Gibson, has refreshed the menu and dining experience. The dining room feels like an exclusive oasis surrounded by the Bouddi National Park and the region's vast coastal waterways.
Incorporated in the setting are many celebrated local artisans such as ceramicist, Lisa Sanasi, and artist, Leah Bennetts.
"Bells is the complete package. The juxtaposition of its natural location, though within a redefined, luxurious boutique resort environment - the atmosphere lends itself to this beautifully uncomplicated, natural sophistication. So this has to be reflected in the menu," Sean adds.
Have we mentioned the excellent wine list of both local and international (particularly Italian) wines the restaurant has to offer? Safe to say we are not surprised that Wild Flower has been named 'Best Regional Wine List' several times for its impressive cellar and collection. The restaurant has gained a bit of a reputation across the New South Wales dining scene.
“Bells commitment to delivering a first-class experience for our guests, and we couldn’t pass up the opportunity to have Sean Connolly join the team as the second business venture we are working together with the opening of The Bon Pavilion in Gosford earlier this year,” said Karina Barry, owner of Bells at Killcare,” said Karina Barry.
The TSLE team have been big fans of Bells at Killcare since its opening in 2007. It is such a gem and surrounded by a bush landscape and with beautiful beaches only minutes’ away. It's the perfect destination for a weekend away from the buzzing city life to nourish your body with excellent food and soak up the fresh air.
Don't wait too long to try the culinary experience at the new restaurant, Wild Flower Bar and Dining.
WORDS | Laura Baehny