Sean Connolly to revamp the 5-star Bells at Killcare restaurant

Exciting things are happening at Bells at Killcare this summer. The five-star resort on New South Wales’ Central Coast is relaunching its restaurant with a new name, new style and new menu this December under the influence of celebrity chef Sean Connolly.

The restaurant will become, The Wild Flower Bar and Dining with hopes to enhance the Central Coast’s dining scene and culinary direction at Bells – a multi-award-winning tourism destination an hour north of Sydney.

Sean and his right-hand man, Tony Gibson, plan to alter the restaurant’s current Italian dining style to a modern-European approach. The team plan to include fresh seafood from a local Hardy’s Bay fisherman and create a sense of theatre and energy in the dining room with table-side cooking.

“I’m always searching for the perfect dining experience, Bells is the complete package,” said chef Sean Connolly. 

“The juxtaposition of its natural location, though within a refined, luxurious boutique resort environment – the atmosphere lends itself to this beautifully uncomplicated, natural sophistication. So this has to be reflected in the menu.”

Bells at Killcare revamped Wildflower Bar and Dining
Images © Dom Cherry

The new decor will create a casually-luxe aesthetic to complement Bells’ oasis surrounds of Bouddi National Park along with the region’s vast waterways. To capture this ‘Bouddi by the sea’ look, the restaurant will feature specially commissioned wallpaper and screen-print cushions by Kate Swinton. Kate is renowned for her signature fine-art native landscape etchings.

The Wild Flower Bar and Dining is in prime position at the Manor House with an enclosed balcony overlooking the immaculate gardens and The Conservatory, a dedicated event space with room for up to 220 people. 

Bells at Killcare revamped Wildflower Bar and Dining
The Wild Flower Bar and Dining at Bells at Killcare

Staff will continue to employ sustainable practices with more than 15 per cent of the produce on its menu supplied from the expansive kitchen garden which has orchids, bee-hives and free-range hens.

The wine list will be just as impressive. It’s been awarded ‘Best Regional Wine List’ several times over for its impressive cellar and collection of both local and international, particularly Italian, wines.

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