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In
2006 John Singleton purchased Bells from Ian Bell. Ian built Bells
in 2000, inspired by Cape Lodge in Margaret River and Yarra
Valley’s Chateau Yering Station. The main house has a
restaurant, bar and library and sits amongst 8.5 acres of
established gardens. There are eight cottages with an additional
three to open March 2008. Also due to open next year is a Day Spa,
Gym and Lap Pool.
Karina and Brian Barry, partners with John Singleton in Bluetongue
Brewery,
were asked to manage the property. Aware of the enormous potential
of Bells, together with their experience as proprietors and
operators of The Hunter Resort, they have now moved to Killcare
permanently and have leased the business from Singleton.
Killcare is located on the scenic Central Coast of NSW, an hour and a half
drive from the Sydney CBD. However, it is just across the water from Sydney’s Palm Beach and less
than 20 minutes by ferry.
The local area is typical of the original Terrigal and Avoca of years
past. It has scenic character, is appreciated for its extensive
waterways and natural vegetation and it remains well preserved.
In essence – a step back in time to how coastal communities used to be.
Killcare is on the tip the Bouddi Peninsula with seven pristine beaches and
many well-documented walking trails around Maitland Bay, Pretty
Beach, Killcare Beach and the villages of Killcare, Hardy’s Bay,
and Wagstaffe.
The vision for Bells at Killcare is to create a retreat together with
an authentic regional restaurant. To achieve this goal, restaurant
consultants Stefano Manfredi and Julie Manfredi-Hughes were
brought on board to redesign the entire dining experience.
The house has been redecorated and a restaurant , bar and wine
room added. The restaurant seats 60 in the dining room, there are
two private rooms seating up to 15 and another 20 seats on the large verandah.
The styling has been influenced by traditional italian osteria meets seaside villa.
The menu will be Italian-inspired and seasonal. The Manfredi approach
is to provide uncomplicated, skillful, fresh and delicious food. As much as possible it will 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 will bake all its own bread and make everything from pastries to gelato.
The extensive garden, which includes many olive, fig and citrus trees,
will be further developed to make room for a herb and vegetable section with greenhouse, maintained by our full-time gardeners.
Eventually, it will provide all the herbs and most of the salad greens used in the kitchen and will be harvested fresh each day.
The People
Karina Barry did her training at The Regent of Sydney, the Savoy in London and
Rockpool before moving to the Hunter Valley in 1991 to purchase
and run The Hunter Resort with her brother. She was one of the
founders, along with Brian Barry and a group of Hunter
businessmen, of the Bluetongue Brewery.
Brian Barry
has spent most of his career in sales and marketing in the wine
industry, with Brown Brothers, McWilliams and Orlando Wyndham. In
1998 he joined Karina’s family business to establish the Hunter
Valley Wine School and run the wine side of the business as well
as the founding of the Bluetongue Brewery.
Stefano Manfredi is Italian by birth but has lived in Australia since he was 6. Together with Julie Manfredi-Hughes,
has owned and run restaurants since 1983, most notably The
Restaurant Manfredi 1983-96 and bel mondo 1996-2002. He has written on food for Fairfax, as well as other
publications, for over 15 years. Currently writes a weekly column
called Seasonal in the Saturday Spectrum section of the Sydney
Morning Herald.
Julie Manfredi-Hughes
has worked with Stefano Manfredi to create a number of restaurants
including four in the Myer City store, the Art Gallery of NSW and
most recently the re-launch of Manta and Coast. As a director of
Manfredi Enterprises she manages the operations of the group’s
coffee and ceramics interests, Espresso di Manfredi by Piazza
d’Oro and Ceramica di Manfredi.
Beverley Stuart
is restaurant manager. Beverly was the maître d'hôtel at Roberts Restaurant at Pokolbin
in the Hunter Valley for 16 years. She will manage the restaurant
together with Mark Coster, who was her assistant manager at Roberts.
Cameron Cansdellwill head up the kitchen under the direction of Manfredi. Cameron
started his apprenticeship at bel mondo, and then worked at Bistro
Moncur and est. He has spent the last 3 years in charge of the
kitchen at the Debortoli Restaurant in the Yarra Valley. Sous chef
is Shady Wassef who also did part of his apprenticeship at bel mondo and was
Cameron’s second.
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