Bells at Killcare, Central Coast, Australia

Stefano Manfredi's chef's-hatted restaurant in the Bells at Killcare serves new Italian cuisine using home-grown produce. The waterways, beaches and walking trails of the Bouddi National Park surround the self-contained villas and suites of the Bells at Killcare hotel set in lush English gardens.

Bells at Killcare takes the best of country, coastal and city chic to make a boutique bouillabaisse which is part hotel, part chef's-hatted-restaurant, part private retreat.Stefano Manfredi brings New Italian heartiness to the kitchen, while classicAustralia awaits on the surf beaches and walking trails of the surrounding Bouddi National Park, just 90 minutes north of Sydney.

It’s a simple menu that lets the ingredients speak for themselves and inspires snap ‘I want that!’ decisions

Gourmet credentials – The award-winning restaurant here has made this quiet spot on the Central Coast a point of pilgrimage. The grand main dining room, overlooking the gardens, is the spiritual heart of Bells at Killcare. But you’d be happy eating chef Stefano Manfredi’s food anywhere –robust duck and pork ragus, pan-fried veal, home-made gelati and antipasto plates that would feed a family. Italian heritage is overlaid with rigorous local and organic product sourcing, with highlights including Hawkesbury River oysters.

Top tipple – As well as an extensive Italian wine list,Bells serves many of the best regional Australian wines. The glass-walled,temperature-controlled wine cellar is a key feature of the restaurant area,and, suitably, Bellinis are the house cocktail.

Highlights 

– Runner-up for Best Restaurant in the Smith Awards 2013

– Tender Wagyu beef from the Central Tablelands

– Encyclopaedic wine list 


Rates from £194.57 per night

To book this hotel visit mrandmrssmith.com

Recipes from this chef