Bells at Killcare attracts celebrity chef and launches new look
After 12 years, the iconic Bells at Killcare is reinventing itself with a celebrity chef, new look and new name.
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Bells at Killcare is undergoing a major overhaul, starting with a name change to “the wild flower bar and dining”.
The iconic Central Coast 5-star resort has announced the name change to its restaurant along with the addition of renowned celebrity chef Sean Connolly.
Connolly will lead the kitchen and introduce a “reinvigorated direction in style and dining in time for the summer season”.
The changes, which also include a new look and feel, are set to come in from December 1.
Sean Connolly is an English-born Australian chef, who has six restaurants spread across the United Arab Emirates, New Zealand and Australia. Closer to the coast he runs The Morrison in Sydney’s CBD and is also a business partner of Bells at Killcare owners Karina and Brian Barry at the new Gosford hot spot The Bon Pavilion.
The Bon is a joint venture between the Barry’s, Connolly and ad mogul John Singleton. Connolly offered to help lead the changes at Bells and, along with his right-hand man Tony Gibson, will broaden the restaurant’s Italian style to a modern-European approach – and a touch of “theatre”.
“I have long been a fan of Bells at Killcare,” Connolly said.
“And as a romantic at heart, I’m always searching for the perfect dining experience.
“Bells is the complete package. 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.
“We are going to unearth some of the incredible seafood from our local Hardy’s Bay fishermen. We’re also going to inject a little more life to the dining experience; the sights and sounds of a buzzing dining room will welcome diners.
“Aand 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.”
Mrs Barry said the team loved working with Connolly and were “spurred by his creative vision for the Bells dining space”.
“Bells is committed 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 on together, with the opening of The Bon Pavilion in Gosford earlier this year,” she said.
Bells’ dining room will be transformed into a casually-luxe space that complements its location – surrounded by Bouddi National Park and the region’s coastal waterways.
Former Sydney media and image consultant Mark Patrick has overseen the design vision which will include specially commissioned Kate Swinton wallpaper and screen-print cushions. Local artists will also be incorporated into the setting including Lisa Sanasi, Leah Bennetts and Lee Cavendar.
The restaurant will continue to employ sustainable practices with more than 15 per cent of the produce on its menu supplied from the 500sq m kitchen garden on the grounds, with orchid, beehives and free range hens.