107 The Scenic Road, Killcare Heights, NSW, 2257
Reservations: : (02) 4360 2411
“Food has a beauty of its own which comes from the way its presented simply and the freshness of the produce. Our menu at Manfredi at Bells is based primarily on the seasons then we look for the best produce, often local, from farmers, fishers and what we grow in our gardens.” Stefano Manfredi
At the heart of Bells at Killcare Boutique Hotel, Restaurant & Spa, one hour north of Sydney, is the award winning restaurant Manfredi at Bells, opened December 2007.
The restaurant is a unique partnership between Bells at Killcare , Manfredi Enterprises and John Singleton’s Coast and Country property group.
Together, Bells at Killcare proporietors Brian and Karina Barry, Stefano Manfredi and Julie Manfredi Hughes have deveoped Bells at Killcare into a world class tourism destination. Maintaining this vision in 2014, Stefano appointed Tuscan born Marco Ribechini as Head Chef and Adam Lambeth as General Manager of Manfredi at Bells.
Set amongst manicured gardens and orchids, it occupies the main building with its ‘Hamptons styled’ main dining room and a number of other smaller more private dining spaces, including cocktail bar, lounge and covered verandah. A 120 seat Conservatory with a separate entrance was added to the building and opened in 2011 to cater specifically for large parties and special events. The property is set high on the ridge of the Bouddi Peninsula surround by the ancient native bushland of the Bouddi National Park , pristine surf beaches , bays and coastal walking trails . The Manfredi at Bells menu is grounded in core values of simplicity and freshness featuring seasonal dishes inspired by the produce grown and harvested in the estate’s now famous vegetable garden.
It was this garden – now some 500 square meters and supplying the restaurant with more than 15% of the produce on its menu – that saw Manfredi at Bells honoured with the Good Living Sustainability Award at the 2012 Sydney Morning Herald Good Food Guide Awards.In addition to this estate-grown produce, the Manfredi at Bells menu features locally harvested seafood including Hawkesbury River oysters and crayfish caught off nearby Macmasters Beach, Gundooee Wagyu beef from the Central Tablelands and Bangalow Sweet Pork from the Northern Rivers.
Bells at Killcare in-house guests may enjoy a Manfredi at Bells breakfast seven mornings a week. Only recently introduced, Manfredi at Bells breakfast offers a delicious array of authentic dishes, estate-baked breads, tarts and pastries, home-made muesli, jams and preserves and eggs from the Bells estate chooks.
The Good Food Guide awards of 2014 saw Manfredi at Bells awarded with One Hat which it has retained since its first year of operation in 2008.
The 2012 Good Food Guide Awards also recognised the restaurant’s excellent wine list, naming it Best Regional Wine List for its impressive collection of both local and international – particularly Italian – wines.
Most recently, in Luxury Travel magazine’s Gold List 2014, Bells at Killcare was awarded first place for best Australian property within driving distance of a city.
Manfredi at Bells is open to the public for dinner seven nights and lunch three days (Friday, Saturday and Sunday).
For more information or to make your reservation visit – Bells at Killcare