Gourmet Traveller Magazine
Three Glasses in the Gourmet Traveller 2018 Restaurant Guide
Bells at Killcare Restaurant + Bar has received THREE WINE GLASSES in the 2018 Australian Restaurant Guide and is the only NSW Regional Restaurant to do so. A fabulous achievement for our Sommelier Alessio Rubini and the entire restaurant team.
"The celebrated Stefano Manfredi may have stepped aside but he has in his won words, "left the team in great shape" under the direction of executive chef Dean Jones, who cut his teeth at THE RIVER CAFE in London. Certainly the cuisine hasn't faltered, with an entree of king prawns given a hearty leg up with fistfuls of caper leaves and mint and a creamy tagliatelle that melts into its creme fraiche and lemon sauce - although a lamb rack with smoked eggplant and pine nuts needs a breather from its own richness. The look and feel is one of clubby coastal charm, thanks to indigo feature walls and Hampton-style stripes, and the wine list - a strong mix of Italian, French and local - is as exciting as ever. But the surprising standouts are the dessert, crafted by sous-chef Nikki Rollett. Pro tip: you should try anything on the list featuring Mr Lincoln roses, grown fresh in the restaurant's garden".
ALSO BY GOURMET TRAVELLER;
"Like the love-child of a Hamptons beach house and a Cotswolds garden manor, Bells at Killcare offers the kind of setting that demands long lunches and languorous dining experiences. A sprawling veranda and an interior of cream and blue with lots of timber frame expansive views across Bells' manicured lawns and gardens. In true Italian style, the menu celebrates vegetables (many from the garden) as well as seafood, but isn't above the occasional modern flourish. A crudo of New Zealand salmon is a fine entrée, the luxe texture of the fish contrasted with the pop of Avruga and crunch of puffed rice, while a whole snapper comes with sauce-sopping pearls of fregola and a feast of lightly charred garden vegetables. The sour-sweet refreshment of expertly churned lemon gelati closes proceedings in style. Service runs the gamut from affable to polished, while the handling of wine, much of it Italian, is notable in its professionalism."