Sean Connolly takes over Bells at Killcare restaurant

28 November, 2019 by
Annabelle Cloros

Chef Sean Connolly has joined Bells at Killcare, rolling out a fresh culinary direction at the newly named restaurant, The Wildflower Bar and Dining.

Connolly has collaborated with Tony Gibson to create an Italian-leaning menu with a modern European approach.

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The culinary team will be working closely with local fishermen from Hardy’s Bay and continue to utilise the on-site kitchen garden.

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Connolly says The Wildflower are looking to establish a more immersive experience between staff and guests.

“We’ll be creating more theatre on the floor with trolley service and table-side cooking including salt-crusted fish cracked right there on the table and pasta tossed fresh in front of your very eyes,” he says.

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New dishes include vegetable fritto misto with salted egg yolk and aioli alongside diamond shell clams, parsley, garlic & chilli linguine and a 1kg dry-aged T-boned grilled over grapevines.

The space has also been refreshed, with Kate Swinton wallpaper and cushions setting the scene alongside Lisa Sanasi ceramics and Lee Cavendar light fittings.

Image credit: Dom Cherry

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