Autumn Garden Party
Executive Chef Dean Jones, hosted an Autumn Garden Party complete with bountiful homegrown produce including local oysters, Pol Roger Champagne & Grey Goose's Le Grand Fizz. Followed by croquet on the lawn, the lunch heralded in a new season for our praised regional restaurant.
It was a heavenly autumn day in May, when Dean and his team hosted a garden party like no other.
Guests enjoyed a meander through the gardens with a visit to the chickens, the vege patch, the avocado tree, the pond and then indulged in a delicious, shared three course lunch showcasing local oysters, local wines and more homegrown produce. The kitchens core values of simplicity, elegance and sustainability were on stunning display throughout the luncheon experience, which thrilled the guests.
G A R D E N T O U R
Hardy's Bay Oysters with Pol Roger, Champagne France
Garden Herb Fritatta with Le Grand Fizz by Grey Goose
P R I M I
Marron with Bells homegrown avocado and Trapani salsa
Salmon crudo with radish and salsa verde
Spaghetti with mussels, chilli, garlic and parsley
Artichokes alla Romana
2016 David Hook Hunter Valley Pinot Grigio
S E C O N D I
Porchetta with Bells garden herb rub
Fiorentina steak char grilled on the barbeque in the garden
De Coppi Chesnuts and Porcini risotto
Polenta and mushrooms
Carrots with ricotta, local honey and red vein sorrel
Lentils with charred radicchio and grilled zucchini
Braised rainbow chard
Duck fat potatoes with rosemary
2014 David Hook Reserve Hunter Valley Barbera
Amedei bitter chocolate torte with homegrown Mr Lincoln Rose gelato with 2012 Margan Hunter Valley Botrytis Semillon
Dean gained Michelin experience at London’s River Café, and he is injecting pride and passion into the kitchen and restaurant here at Bells. He believes these elements gave River Cafe its unique popularity - the pride in every ingredient and the passion to cook it with the same sense of brio and devotion the Italians display. For Dean the executive chef role he gained late in 2016 was a chance to introduce a fresh perspective but one that he is familiar with and committed to, since he has worked alongside Stefano Manfredi for many years.
Dean's menu reflects the flavour and the spirit of the regional setting, showcasing home grown and local produce, unique to the area. You can enjoy in a 'tidal pool' of seafood from the Coast and NSW, however the restaurants menu still offers a timeless taste of Italy - both traditional and contemporary. There are the Italian classics plus daily specials featuring innovation and modern sensibilities - with a strong Italian emphasis. His favourite ingredient at the moment is bottarga (salt-cured mullet roe). A dish of sea urchin, butter, spaghetti and bottarga is creating excitement among our diners palates.
Sommelier Alessio Rubini and his team continue to do a cellar stocktake in Italian, which we love.
Thank you to our fabulous partners at Audi Australia, Grey Goose, Pol Roger and Busatti, for joining us on the day.