Feast and peace in Killcare

WIND down over a lazy lunch courtesy of Stefano Manfredi, during a stay at this boutique hotel, writes Steve Moorhouse.

moorhouse

IT is almost dinnertime, but the lunch crowd is lingering on the large, open veranda, taking in the afternoon sun, enjoying their food and drinks.

Manfredi at Bells owner Stefano Manfredi is happy for the restaurant staff to look after the late-stayers while he runs his eye over tonight's menu.

He's already been to the garden to pick herbs and vegetables that will be served in an array of seasonal dishes.

"More and more it is the garden that drives the menu," Manfredi says.

That passion to achieve the best carries over from the restaurant to the recently renovated cottages at Bells at Killcare, a boutique hotel an easy, 90-minute drive north of Sydney.

The 25 architect-designed, two-storey cottages have been finished to a high standard, and feature king beds, private balconies and large, mega-comfy armchairs in which to lounge and watch the flat-screen TV.

There is even a telescope for stargazing.

Blues and whites feature throughout the hotel, teamed with creams and tans, giving the rooms a stylish beach feel.

And it's quiet, with only birdsong breaking the silence.

Work off lunch with a few laps in the pool or indulge at the day spa with a facial, manicure or herbal mud wrap.

There is also a couples' room with french doors opening to a private balcony overlooking bushland.

Bushwalkers and nature-lovers will enjoy exploring nearby Bouddi National Park, with its beaches, sandstone cliffs and coastal heaths.

The park is home to possums, gliders, bandicoots, bats, owls, peregrine falcons, water dragons, goannas and swamp wallabies.

Killcare and Putty beaches are a three-minute drive down the hill. They are ocean beaches, so expect to catch plenty of waves. Gosford and Terrigal are 15 minutes away by car.

It's the bountiful menu, however, that would bring me back to Bells.

Here are a few highlights: freshly shucked oysters with aged wine vinegar and shallots; roasted stuffed zucchini, peppers and spring onion with cream of cannellini beans; grilled sand whiting fillet with beans from the garden, fennel and black olive salsa; Moreton Bay bug, pea, and sorrel risotto; grilled flathead fillets with spiced eggplant, chickpea salad and salsa salmoriglio; and roast Flinders Island suckling lamb with roast rosemary potatoes.

The staff are knowledgeable about the menu, while chef Manfredi stands at the pass, eye-balling each dish before it is taken to a table.