Fine dining and a good night’s sleep are both served with flair at top-notch restaurants that have guestrooms on the menu…
Bells at Killcare recently made the cut in this article in The Australian.
ALL THE BELLS AND WHISTLES
IT’S one of the most relaxing weekends we’ve had in ages; ensconced in a bright and breezy Hamptons-style villa at Bells at Killcare on the NSW central coast, tucking into a leisurely brunch of local eggs, bacon and toast we’ve whipped up ourselves from the provisions left in our fridge. Flicking through the weekend papers, we reluctantly contemplate our return to the big smoke.
Bells is a popular getaway for exhausted city slickers but its intimate size can lead to disappointment in the event of a full house. That it will open 14 sleek new suites and villas next month is welcome news for those wanting to combine a beach escape with gourmet offerings from the excellent in-house restaurant Manfredi at Bells, run by celebrated chef Stefano Manfredi, who has recently opened a new restaurant, Balla, in Sydney.
Go the stracci with rabbit, globe artichoke and pecorino if it’s on the seasonal menu during your next visit, or perhaps the roast suckling pig with grilled radicchio, olive and caper salsa. For those who don’t fancy even minimal cooking during their weekend escapes, more good news is that the restaurant now offers breakfast to in-house guests, featuring choices such as scrambled eggs and herbs from the Bells garden, and homemade muesli.
Read the full article at http://www.theaustralian.com.au/travel/and-so-to-bed-after-a-gourmet-feast/story-e6frg8rf-1226170736750