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Bellbird Dining & Bar


For bookings: 8711 7123




BELLBIRD DINING & BAR

Bellbird 2019

Our philosophy is guided by the principles of local, sustainable, seasonal, affordable and accessible. Our flavours are a contemporary blend of modern influences ranging from French and Asian through to South American. Our Cordon Bleu-trained head chef, Federico Rekowski and sous chef, Steven Pham focus on showcasing locally-sourced, seasonal produce through simple and delicious recipes that often leave people asking for more.

Our chefs and staff pride themselves on creating memorable experiences for every diner.

At Bellbird Dining & Bar our food philosophy is to be local, seasonal, sustainable, affordable and accessible. 40% of our produce is picked straight from our garden, creating a selection of modern Australian dishes using locally-sourced seasonal produce that draw influences from French, Asian and South American cuisines.

Cordon Bleu-trained head chef, Federico Rekowski and sous chef, Steven Pham focus on showcasing seasonal produce that is grown in our garden as well as locally-sourced to complement our evolving menu to create memorable experiences for every diner.

Our location is unique within Casula Powerhouse Arts Centre, our setting is casual with a touch of fine dining and our menu is seriously and simply delicious. But don’t take our word for it! Grab your friends, book a table and experience Bellbird today!

To keep up to date with our seasonal menu follow us on Instagram and Facebook
#bellbirddining #casulapowerhouse


Open Monday to Sunday, 9am-3pm (kitchen closes 2:30pm)
Closed Public Holidays

Bookings Essential call 8711 7077 to reserve your table.


BELLBIRD UPDATES:

Please be advised that Casula Powerhouse Arts Centre and Bellbird Dining & Bar will be closed from 24 December  (2pm) until 1 January. We will reopen on 2 January 2020.

For more information, ring 8711 7077.


View Bellbird's Spring Menu


Recent reviews:
Weekend Notes Review
The Australia  Times
Spice News

Good Organic Gardening - May/June edition