The Sunday Telegraph (Sydney) - - INSIDER -

Sur­rounded by na­tional park land Bells at Killcare’s serene set­ting epit­o­mises the ori­gins of the town’s name: kill all cares. Nudg­ing aside any thoughts of the work­ing week, this bou­tique ho­tel, res­tau­rant and spa’s English gar­denin­spired grounds and cot­tages em­brace na­ture in ev­ery el­e­ment, in­clud­ing their ac­claimed res­tau­rant and bar. Ex­ec­u­tive chef Dean Jones (left) has el­e­vated the Ital­ian menu to a re­fined level, fo­cus­ing on sus­tain­able meats, lo­cally sourced seafood and sea­sonal pro­duce. The de­gus­ta­tion menu of­fers a chance to experience some of the dishes Dean feels best re­flect the sea­sonal menu, such as the potato gnoc­chi served with burnt but­ter. Or go a la carte with the steak rubbed with gar­den herbs. 107 THE SCENIC ROAD

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