The eatery will be named the wild flower bar and dining with a kitchen team to be headed by chef Sean Connolly.
The chef is currently a business partner with Bells at Killcare owners Karina and Brian Barry at their other Central Coast hot-spot, The Bon Pavilion at Gosford.
Connolly and right-hand man Tony Gibson will refresh the menu and dining experience, broadening the restaurant’s Italian dining style to a modern-European approach with the same focus on quality food and service.
Bells’ dining room style will transition toward a casually-luxe aesthetic that complements its location - surrounded by the Bouddi National Park and the region’s vast coastal waterways.
The space has been designed by Sydney image consultant Mark Patrick.
“I have long been a fan of Bells at Killcare – it’s this beautifully Australian location surrounded by national park, beaches and waterways filled with high-quality seafood," said Connolly.
“We are going to unearth some of the incredible seafood from our local Hardy’s Bay fisherman. We’re also going to inject a little more life to the dining experience; the sights and sounds of a buzzing dining room will welcome diners, and we’ll be creating more theatre on the floor with trolley service and table-side cooking including salt-crusted fish cracked right there on the table and pasta tossed fresh in front of your very eyes."
The restaurant will continue to employ sustainable practices with more than 15% of the produce on its menu supplied from the 500 sqm kitchen garden on the grounds, as well as bee hives and free-range hens.
Bells at Killcare is at 107 The Scenic Road, Killcare Heights. For more details visit www.bellsatkillcare.com.au.
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