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We are happy to announce that Stefano Manfredi is now resident chef
at the new bells at killcare restaurant.
The vision for the new bells at killcare is to create a retreat
together with an authentic regional restaurant. The main house has been refurbished with a restaurant, bar and wine room added. The
restaurant seats 60 in the dining room, another 20 seats on the large verandah while two private rooms each seat 15.
The menu is Italian-inspired and seasonal. The Manfredi approach is to
provide uncomplicated, fresh and delicious food. As much as possible we use local ingredients such as Hawkesbury River oysters
and local seafood, organic Gundooee Wagyu beef from the Central Tablelands and Bangalow Sweet Pork from the Northern Rivers. The
restaurant bakes all its own bread and makes everything from pastries to gelato.
The extensive garden, which includes many olive, fig and citrus trees,
is being further developed to make room for a herb and vegetable section as well as a greenhouse. Maintained by our full-time
gardeners, eventually it will provide the herbs and much of the salad greens and
specialty vegetables used in the kitchen.
We look forward to welcoming you to the new bells over summer. Think
of us for a special occasion or just when you would like to relax, unwind and enjoy some good food and wine,
or a leisurely drink on our verandah.
We are open 7 nights for dinner and lunch on Friday, Saturday and Sunday
Your hosts Karina and Brian Barry
"Stefano
Manfredi is a leading exponent of modern Italian cooking. Born in
the Lombardy region of northern Italy he settled on Australian
shores with his family in 1961. His culinary journey was launched
when his first restaurant opened in 1983. It transformed the way
the cuisine of Italy was perceived and is the only Italian
restaurant to have attained the coveting highest rating from The
Sydney Morning Herald Good Food Guide.
As one of Australia leading chefs his success comes from paying tribute to his family’s
traditional fare in a revitalized contemporary context in his
eateries, cook books and food journalism"
The Silver Spoon- Italy’s best selling cook book for over 50 years
© 2005 Phaidon press Ltd
A sample current menu |
