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