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Manfredi at Bells

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The Central Coast's only hatted restaurant, located within Bells at Killcare Boutique Hotel, Restaurant and Spa.

Manfredi at Bells takes the Manfredi urban sensibilities and transplants them to a contemporary coastal setting one and a half hours north of Sydney, at the beautiful boutique hotel, Bells at Killcare.

The menu is grounded in the core Manfredi values of simplicity and sustainability, with seasonal dishes inspired by the produce grown and harvested in the estate’s famous vegetable garden.
In addition to this produce, the menu features locally harvested seafood including Hawkesbury River oysters and crayfish caught off nearby McMasters Beach, Gundooee Wagyu beef from the Central Tablelands and Bangalow Sweet Pork from the Northern Rivers.

The Restaurant has been awarded one Chef’s Hat at the prestigious Sydney Morning Herald Good Food Guide Awards, each year from inception in 2008. Manfredi at Bells has also won multiple wine list awards and the Good Living Sustainability Award at the 2012 SMH Good Food Guide Awards. This award is the culmination of more than four years work, with Manfredi and his chefs building up the Bells at Killcare gardens into more than 500 square metres of land now cultivated for food.  In addition to the gardens, Bells at Killcare houses approximately 50 chickens that keep the kitchen well supplied with fresh eggs.

“Food has a beauty of it’s own which comes from the way it’s presented simply and the freshness of the produce” Stefano Manfredi

Bar opens from 5pm daily
Dinner from 6pm daily
Lunch from 12noon Friday, Saturday and Sunday