Hot on the announcement Bells at Killcare was awarded 'Best Gourmet Getaway' by alluxia, comes the news that Stefano Manfredi has parted ways with Bells at Killcare after an amazing nine years together.
We dined at Manfredi at Bells on Christmas Eve and there was no hint of change, with food, service and ambience all on point. Manfredi's last official day was 31 December 2016, however we're expecting the high quality and standards to continue with the new brigade.
Executive Chef Dean Jones, who has worked alongside Manfredi for several years, will continue with the core Manfredi values of simplicity, elegance and sustainability, however intends to elevate the Italian dining experience.
While assuming the mantle of Executive Chef, Jones will share the title of Head Chef with Jose Saulog (ex-Glass Brasserie and Tetsuya's). We're also excited to hear that Bells at Killcare owners Karina and Brian Barry are planning to re-energise the restaurant in the first of a number of upgrades and expansions planned for this iconic retreat.
Bells at Killcare Restaurant & Bar with its coastal setting and extensive on-site produce gardens and orchards will continue to deliver the freshest seasonal produce to the plate with a renewed focus on seafood. Jones' favourite ingredient at the moment is bottarga (salt-cured mullet roe). A dish of sea urchin, butter, spaghetti and bottarga has already made its way to the menu in recent weeks (pictured above).
The menu will offer a timeless taste of Italy – both traditional and contemporary. There'll be the classics plus daily specials showcasing innovation and modern sensibilities but with a strong Italian emphasis.
The atmosphere at Bells at Killcare Restaurant & Bar will be unmistakably one of relaxed sophistication. The restaurant's polish will underscore the impressive level of style and laidback luxury you've come to expect of Bells. It's a new era at Bells at Killcare and we're excited to follow the journey – book us back in!
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