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Bells - Garden
Bells - New Food 2
Bells - New Food 3
Bells - New Food 4
Bells - New Food 4
Bells - Restaurant 2
Bells - Restaurant 3
Bells - Vege Basket
Bells Vege Garden
New Food - Bread

 

Menus

All menus below are samples of style only. Produce & ingredients change with the seasons, and are based on what is available in the garden.

For groups over 8 people, we prefer guests to choose from either the group shared menu or the group menu below. This helps your dining experience run smoothly and efficiently. Costs are $85 for 2 courses or $95 for 3 courses. A deposit of $200 is payable when booking any group function.

The degustation menu is always available. Matched wines can be supplied for your convenience.

Download our Seasonal Menus & wine list

Cake Menu (Birthdays & Special Occassions) Sample Cake Menu (Birthdays & Special Occassions) Sample (180 KB)
 Group Menus (full selection) - Over 10 people - SAMPLE OF STYLE ONLY Group Menus (full selection) - Over 10 people - SAMPLE OF STYLE ONLY (349 KB)
 Group Shared Menu - Over 10 people - Sample Group Shared Menu - Over 10 people - Sample (120 KB)
 Italian Christmas Day Lunch Menu (Sample) Italian Christmas Day Lunch Menu (Sample) (92 KB)
 Manfredi at Bells a la carte menu - Sample Manfredi at Bells a la carte menu - Sample (177 KB)
 Manfredi at Bells dolci Menu (Sample) Manfredi at Bells dolci Menu (Sample) (112 KB)
 Manfredi at Bells Wine List - Sample Manfredi at Bells Wine List - Sample (368 KB)
 Mother's Day Menu 2013 Mother's Day Menu 2013 (79 KB)
 Sunday Family Feast - Sample Menu Sunday Family Feast - Sample Menu (67 KB)
 Tuesday Locals Night Menu - Sample Tuesday Locals Night Menu - Sample (63 KB)
 Tyrrell's Wine Dinner Menu April 2013 Tyrrell's Wine Dinner Menu April 2013 (46 KB)

 

Sample of a la carte menu

Ingredients are seasonal and change regularly depending on the season and on produce available in the Bells Garden.

antipasto

Preserved and cured meats - prosciutto, sopressa, salame casalingo and pancetta served with pickled vegetables and grissini
Misto - mushroom frittata rotolo, Moreton bay bug and zucchini fritter, vitello tonnato, pork cheek terrine with mustard dressing, fish crudo with pickled cucumber
Oysters - freshly shucked and served with aged wine vinegar and shallot 4ea

soup

Duck and cavolo nero minestrone

primi

Warm mushroom, salt cod and potato timbale
Seared scallops with polenta di storo and wild hops
Grilled venison loin with roast celeriac, pickled fennel, black olive salsa

pasta

Crayfish, leek and ricotta cannelloni
Pappardelle with beef shin ragu and Reggiano

secondi

Whole grilled fish of the day served with salsa verde market price Roast duck breast with savoy cabbage, chestnut and lonza gratin, aged balsamic
Grilled blue eye with braised leeks and thyme, walnut and horseradish salsa
Roast rabbit leg with veal sweetbread stuffing, brussel sprouts, white garlic mustard sauce
Grilled grass-fed beef loin with roast garlic, red wine sauce

contorni

Leaf salad
Rocket and Parmesan salad
Savoy cabbage and tomato salad
Roast rosemary potatoes
Green beans with parsley and garlic

Chefs: Stefano Manfredi and Cameron Cansdell. Hosts: Karina and Brian Barry.

All pricing inclusive of GST. Thank you for not smoking. Children's menu is on request basis.

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© Bells at Killcare - Boutique Hotel Restaurant and Spa - 107 The Scenic Road, Killcare Heights NSW 2257
phone. (02) 4349 7000‎‎ fax. (02) 4360 2422 email. info@bellsatkillcare.com.au
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