This luxury spa-like hotel, with its villas (where we stayed)...was one of the MOST relaxing places we've been! The food was excellent, farm-to-table, classic. Next time we will stay longer! Totally recommend for some R&R. read more

We stayed here over the Easter weekend. It's really quite a stunning location and the grounds are immaculate, despite it pouring most of the stay. The restaurant (Manfredi at Bells) has fantastic food, though a limited menu if staying for more than one meal. Service at the restaurant is stunning, can't say enough good things about the wait staff - courteous, attentive and, most importantly, not in your way when you don't need them to be. Unfortunately, hotel staff are a different matter. Reception are a bit meh, and don't seem to care when you've got issues with your accommodation. They seem to have multiple systems for the estate because housekeeping can't seem to see when people have booked into other areas of the estate to see when a convenient time is to clean the room. Yes, I know it's pedantic, but it's a bloody expensive stay, so you expect amazing service. When your heating doesn't turn on and your air con is broken, and the reception doesn't seem to believe you and takes four hours to respond to your request, and then can't fix it themselves, it doesn't endear you to their service quality. When your toiletries are watered down, I'm the first one to cry "First world problems", but again, you're paying a lot of money for this level of service so you expect it to be top notch. So, lessons for Killcare - invest in another maintenance person in case one is busy - cross training is essential - I don't care if one is picking up a helicopter from the next estate, all I care is that I'm spending a bloody cold day in a five star resort with no heating. Another lesson - track your guests - invest in the software to see their whereabouts pop up on your restaurant reservation system so you don't leave messages on their phone when the place has no cell coverage. And finally - your reception is your front of house - it's the bastion of welcome, first and last. Make sure they are trained well and give them the tools to make their guests feel welcome, not make their guests feel like they are getting in your way. read more

Had dinner at Manfredi's last night (Sunday night), was my first visit and hopes were high. Unfortunately I wasn't that impressed, I really wanted to be impressed. Yes service and atmosphere was great. But the main food wasn't as good as I hoped. Started with ocean trout and home grown tomato with cows milk mozzarella, both very nice. The mains were spaghetti with tuna and the beef dish. The pasta was bland, the steak was average. The cost was huge and not justified. Shame, I live on the same street as Bells and was hoping it could become my local walk to restaurant but won't be back for a while. read more

We sat on the verandah facing the garden. The food was superb- the highlight was the pistachio pannacotta. Walked along the grounds at the end of the meal- very pleasant read more

Bells at Killcare - Pistachio pannacotta - Hotels Near Me - Killcare Heights, NSW

The parking with its high hedges gave a feeling that Bells hotel was at a winery. The heritage like bungalow building, surrounding decks and smartly uniformed service alluded to the fine dining we expected. I note that through the night, the staff covered a lot of ground around us; one walked tall as if serving the royal palace, one had a casual bar staff air about her, the sommelier was charismatic and our service with the smart navy jacket was warm and friendly. The other patrons ranged from smartly dressed to casual shirt and jeans. My seared scallops were accompanied by a tart and pea purée, peas and viney greens and crisp pannacota. I accompanied this with a 2014 Pooley Pinot Grigio which was light and refreshing. As the deck diners were being given blankets for some comfort, I took the time to get advice from the sommelier who advised me on an Italian red wine - couldn't recall it - Almano Cholo? Rac had the pork loin that had a soft moist texture keeping its delicate flavour. This was garnished with crackling and greens and it sat on a light jus. My short ribs arrived with the wine. The short rib, caramelised in it's red wine jus, melted like sweet butter in my mouth, it was heavily marbled and it took the heavy acidity of the wine to assist - thanks to the sommelier. The roasted mandolin sliced potatoes and grilled eggplant purée accompanied the short ribs perfectly. For dessert, Rac had a chocolate truffle, a dark chocolate powder covered chocolate shell. Inside is a rich chocolate truffle and caramelised oranges. All this sat surrounded by vanilla cream sitting on chocolate dirt. I opted for the cassata; a vanilla sorbet with a raspberry center. Simple and delightful on its own except for the grilled pistachios sprinkled over it elevating it to another level. I also had a glass of 2008 Anselmi dessert wine that couldn't accompany the sorbet due to the intense grapefruit and orange peel flavours. It is not honey like in texture but I would categorise it with slow sipping ports. I finished with an Espresso de Manfredi 'audacia' with the barman bounding to deliver it to me in what looked like an egg cup. I realise that their menu are seasonal therefore their hospitality would be welcomed again soon to sample more of their dishes. read more