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The Wild Flower Bar & Dining is inspired by the food of the sun, from the Mediterranean to Morocco. Food for the well travelled, creating theatre and fun within the restaurant environment. De-mystifying the ‘special occasion’ and reinventing elegant chic casual dining. Culinary Director Sean Connolly. The new menus are grounded in our core values of authenticity, simplicity and freshness, featuring seasonal dishes inspired by the produce grown and harvested in the Bells at Killcare famous vegetable garden. In addition to this estate-grown produce, menus showcase as many local NSW producers, suppliers, winemakers and growers as possible. Locally harvested seafood includes freshly shucked oysters and crayfish caught off nearby Macmasters Beach.
Our famous kitchen garden, some 500 square metres in size, includes an orchid, olive trees, honey bee hives and free range hens. The garden supplies the restaurant with more than 15% of the produce on its menu ensuring sustainable practices across the entire operation.
The restaurants excellent wine list has been named “Best Regional Wine List” several times over, for its impressive cellar and collection of both local and international, particularly Italian, wines.
For a very special culinary experience, a Chefs Tasting Menu can be arranged for any kind of celebration, for lunch or dinner.$140 per person, wit...
Learn MoreFor a very special culinary experience, a Chefs Tasting Menu can be arranged for any kind of celebration, for lunch or dinner.
$140 per person, with matched wines $210 per person. Or with premium matched wines $250 per person - This menu features more treasured and rare wines.
Dietary requirements can be accommodated for if we are aware prior to your arrival.
For groups of 10 guests or more, a specially designed Chefs Selection Menu will be tailored to suit. Some ingredients may vary based on seasonality. Your menu selection will be confirmed prior to your restaurant reservation.
Call us to book your table on 4349-7000
With more than 300 wines on the list and numerous awards, our Cellar is an experience of tastes and history.I was born in Wangaratta; surrounded by North Eastern Victorian Wine Country. My father was the licensee for a bottle shop and one of my first jobs was working und...
Learn MoreWith more than 300 wines on the list and numerous awards, our Cellar is an experience of tastes and history.
I was born in Wangaratta; surrounded by North Eastern Victorian Wine Country. My father was the licensee for a bottle shop and one of my first jobs was working under age in that store. So at the tender age of fifteen my cellar started; there is a few of those 1960’s vintages still in there. We sold and drank Gold Medal winning Muscat and Tokay in flagons. Sales of Brown Brothers of Milawa slowed due to a significant price rise at the time, moving from $0.60c to $0.90c a bottle.
During this period I also helped a mate’s Dad maintain a rural property for a Mr. Alan Watson. In season we would steal grapes from the adjoining property, Bailey Brothers of Glenrowan. I met Alan years later at his wine bar in Carlton where it turned out he was the son of Jimmy Watson. And of course today, I prefer the fruit from Bailey’s 1904 block fully fermented. After a very educational but academically disastrous stint at La Trobe University I had to escape the wrath of my father. I found myself picking tobacco in the King Valley for an Italian family; Fred Pizzini ran the family owned hotel in Whitfield. I saw a lot of Fred in those days; we still catch up and vaguely recall drinking his Father’s homemade grappa. Eventually I started working at Brown Brothers Cellar Door under the tutorage of Tom Seabrook. Tom came from a Wine Merchant family and his generosity of knowledge was inspirational. My time there lead to a role in sales and marketing for Brown Brothers opening markets in NSW and Queensland.
Whilst Sydney based, trips to the Hunter Valley started my fascination with aged Semillon and Shiraz. My father’s attitude towards me improved but he really started to like my Wangaratta based cellar. And so my cellar’s journey began, Sydney, Brisbane, Darwin, Sydney, Hunter Valley and now Killcare. As did my wine travels start, with memorable visits to Rothschild, Palmer, Latour, Petrus, Yquem, Taittenger and more. The wine industry has afforded me a lot of fun and cellar acquisitions. It was Len Evans who said that he never drank great wine by himself and that the real joy of great wine was in the sharing.
Like all good cellars mine remains a work in progress and so there is plenty there and I hope you enjoy the sharing.
Brian Barry
Celebrate with us. Our passionate team will work with you to plan and execute every detail of your event, making for a very special birthday, anniversary, christening, wedding, business meeting, product launch or charity dinner.The bar and dining space is decorated ...
Learn MoreCelebrate with us.
Our passionate team will work with you to plan and execute every detail of your event, making for a very special birthday, anniversary, christening, wedding, business meeting, product launch or charity dinner.
The bar and dining space is decorated using the colours and textures of Bouddi National Park and Killcare Beach as inspiration, and is at the heart of the hotel. The temperature controlled verandah can seat a group of up to 20 people for a special sit-down celebration. The Library, opens up onto two separate verandahs, is perfect for a lunch or dinner of up to 18 seated guests. This room may be booked for exclusive use. The lawn is perfect for pre-lunch drinks then an afternoon game of croquet or boules. Pre-dinner cocktails & aperitivo are available at the bar every evening from 4pm.
Tailored packages will ensure each event is memorable & enjoyed by all, from a simple family lunch on the verandah, through to a five-course chefs tasting dinner for a large group, we have got every event covered. events@bellsatkillcare.com.au
We endeavor to offer our guest an experience according to the philosophy of sharing a friendly conversation and meal with family and friends. To ensure this is achieved we like our guests to choose a specific group menu when the party size is greater than 10 guests. Cocktail style, Shared platters or a maybe even a combination of shared platters and guest choice of main meal and dessert.
Terms & Conditions for Groups
