The Wild flower Bar + Dining within Bells at Killcare offers world-class hospitality with a strong focus on Mediterranean flavours, simplicity and sustainability. The dining experience is a celebration of our unique part of the world, featuring seafood from our local waterways in a lively, sophisticated bistro style space.
Internationally renowned chef Sean Connolly heads up the kitchen, who’s uncomplicated yet sophisticated approach to cooking, allows hero ingredients to shine. Take a culinary journey as you discover our delicious bar menu, or enjoy a masterful selection of antipasto, a table-side toss of authentic pasta, or a five-course dining experience shared with friends.
The dining room design is inspired by ‘Bouddi by the sea’ and includes specially commissioned Kate Swinton wallpaper and screen-print cushions, with Kate renowned for her signature fine-art native landscape etchings. Many celebrated local artisans have also be incorporated to the setting, including ceramicist, Lisa Sanasi, and artist and weaver, Lee Cavendar, who’s bespoke bell-shaped light fittings adorn the dining room made from local Killcare grasses.
Connolly has had a long love affair with Italian cuisine, dating back to his early days of cooking with his mentor and life-long friend, Italian born chef Antonio Carluccio. Antonio impressed on Sean the importance of uncomplicated yet sophisticated approach to Italian cooking. Connolly is an English-born Australian chef, who now has restaurants in New Zealand and Australia. The Morrison in the heart of Sydney’s CBD and The Balcony Bar and Restaurant in Byron Bay, Sean’s Kitchen in Adelaide, The Bon Pavilion in Gosford and now our very own restaurant, The Wild flower Bar + Dining here on the Central Coast of NSW complete his Australian cohort. Over in New Zealand, Auckland plays host to the two-hatted The Grill by Sean Connolly and the hatted Italian restaurant, Gusto at The Grand. Sean’s passion and positive energy towards our guests gastronomy journey is inspiring and his skill & talent in the kitchen truly inspirational for our staff.
Our menus are grounded in the core values of authenticity, simplicity and freshness, featuring seasonal dishes inspired by the produce grown and harvested in the estate’s famous vegetable garden. In addition to this estate-grown produce, the menus showcase as many local NSW producers, suppliers, winemakers and growers as possible. Locally harvested seafood includes freshly shucked oysters and crayfish caught off nearby Macmasters Beach. Our famous kitchen garden, now some 500 square metres in size, includes an orchid, olive trees, honey bee hives and free range hens. The garden supplies the restaurant with more than 15% of the produce on its menu ensuring sustainable practices across the entire operation. The restaurants excellent wine list has been named "Best Regional Wine List" several times over for its impressive cellar and collection of both local and international, particularly Italian, wines.