Inspired by food of the sun

Award Winning Cellar

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 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

A Special Celebration

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 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

DOWNLOAD OUR CELEBRATIONS PDF HERE

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

• A la carte menu is available for groups 10 and under
• Groups 10 and under are required to supply a credit card number for security purposes.
• Groups 11 and over are required to pay a deposit of $200 at time of booking. Full prepayment of menu cost is due 7 days prior to event date. Final numbers are confirmed at this time, along with any specific dietaries
• Cancellation Policy: If a restaurant reservation is cancelled in its entirety 72 hours or more prior to the confirmed date, funds will be refunded in full. If the booking is cancelled within 72 hours of booked date, a cancellation fee will be withheld