This stunning boutique hotel, which is the work of proprietors Brian and Karina Barry and well-known Sydney restaurateurs Stefano Manfredi and Julie Manfredi-Hughes, is just a short walk to the glorious beaches, bays and walking trails of Bouddi National Park. Set on two-and-a- half acres of lush established gardens, it has a lovely laidback ambience that’s ideal for those wanting to escape the city. Guests can choose from two luxurious two storey deluxe spa villas or one of nine elegant single-storey king spa suites, all decorated in Bells’ signature blue and white style. Designer Chrissie Jeffery drew on the deep blue of the ocean and the golden sands of Killcare beach as her inspiration for each villa’s coastal-style look, using a range of antique and woven fabrics for the soft furnishings.
On arrival, sink into your king-size bed complete with hand-woven quilts, plush pillows and blankets, or relax with
a book on one of the comfortable linen-covered club chairs or sofas. Rooms are cosy and inviting, with fireplaces, flat-screen televisions and well-appointed lounge and dining areas. There’s also a self-contained kitchenette, fabulous bathroom and a private verandah, which acts as an outdoor room and has adjustable roller blinds to keep out the heat as well as screens for privacy,so at the end of a long day you can slip straight into your Bells bathrobe and slippers and enjoy the sunset.
Chrissie also designed the refurbished Manor House at the centre of Bells and it shares the villas’ fresh, contemporary, sophisticated yet beachy interiors. The House is also home to the celebrated Bells at Killcare Restaurant, which is headed by one of Australia’s best-known chefs, Italian-born Stefano Manfredi. After more than 20 years at the forefront of Sydney’s culinary scene, Stefano moved north to pursue his passion for the sustainable growth and use of food and take over the reins of Bells’ restaurant. Winner of the Regional Restaurant of the Year award for The Sydney Morning Herald Good Food Guide 2009 and 2010, he creates standout seasonal menus featuring a variety of Italian-inspired dishes, with much of the produce sourced directly from the estate’s fruit and vegetable garden as well as ingredients from local areas, such as Hawkesbury River oysters and organic
Gundooee Wagyu beef.
In addition, the team of chefs at Bells bake fresh bread daily and make everything from homemade pasta to traditional gelato. Lunch and dinner are served in the restaurant’s grand 70-seat dining room, which opens to a huge outdoor dining terrace. Guests can also opt to enjoy a meal in one of the two private dining rooms – the Wine Room and Garden Room – or relax with a cocktail in the bar. And don’t miss out on a visit to Bells’ private wine room which features a glass-walled temperature-controlled wine cellar filled with a range of Australian and Italian wines, many of which were sourced by Brian from the Hunter Valley region.
In the morning you’ll wake up to a generously stocked breakfast hamper with homemade bread, jams, granola and sausages from Manfredi’s kitchen, as well as a selection of seasonal fruits and fresh free-range eggs from Bells’ chooks. Enjoy your breakfast on the verandah, accompanied by the morning newspapers delivered straight to your door, then head off for a surf at Killcare beach or perhaps take a coastal walk along one of the many bush trails offering spectacular views of Broken Bay and the Pacific Ocean.
Story by Lauren Broomham