Bells at Killcare is a boutique hotel nestled in a tranquil pocket of the Bouddi National Park wilderness with a world-class eponymous restaurant. Elderflower trees, flourishing vegetable beds and flowering rosemary bushes line the stunning property owned by Brian and Karina Barry.

Chef Dean Jones has recently taken the reins in the kitchen, a mentee of former executive chef Stefano Manfredi. Jones spent a few years cutting his teeth in London at the famed River Cottage before returning to Bells – the place of his apprenticeship.

It’s a classic Italian menu with an Aussie twist, spanning antipasti, primi and dolci, and Barry’s extensive cellar provides the perfect backdrop to every course.

Spuntino, an Italian snack, is a little parcel of kingfish tartare, the fish carefully seasoned with native finger lime pearls and prettily enclosed in nasturtium from the garden. Daily pastas are expertly rolled out in-house, and a signature cacciatore ragu with green olive is standout, al dente strands of tagliatelle cling to the rich, meaty sauce. Salsa dragoncello, a rarely seen Florentine sauce, is made from stale breadcrumbs, olive oil and macerated tarragon from the garden. It’s paired classically with slow-cooked lamb.

If Barry’s cellar gets the better of you, you can always book into one of the 25 Hamptons-inspired cottages on the property, and walk home from dinner.

Must eat dish: cacciatore ragu with tagliatelle
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