BELLBIRD DINING & BAR
Please note we will be closing for important restoration work to our Koori floor from 27 September until 15 November.
Bookings are essential for breakfast, brunch and lunch - with tables filling fast! However, we'll also be offering take-away and there is plenty of room in the adjacent Casula Parklands to enjoy your take-away.
To book your table, give us a call (02) 8711 7123.
Have a look at our updated menus:
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; and focus on showcasing seasonal produce that is grown in our garden as well as locally-sourced to complement our evolving menu. Roughly 40% of our produce is picked straight from our garden. See below for a tour of the garden with our on-site gardener Lauren Booth.
Our location is unique within Casula Powerhouse Arts Centre, and the setting is casual with a touch of fine dining - the menu is seriously and simply delicious. But don’t take our word for it! Grab your friends, book a table and experience Bellbird today!
Open Monday to Sunday, 9am-3pm (kitchen closes 2:30pm)
◾ Breakfast: 9am - 11am
◾ Lunch: 11:30am - 2:30pm
Closed Public Holidays
We’re looking for a Creative Commis Chef to work at Bellbird: the restaurant at Casula Powerhouse Arts Centre.
Casula Powerhouse is an amazing multi-arts centre in Liverpool, with galleries, a theatre, creative spaces and the popular Mod Oz Restaurant Bellbird. Set on 20 hectares of parkland on the Georges River bank, with Casula train station at the doorstep and ample free parking, it’s a glorious place to work.
With its own organic kitchen garden, Bellbird has grown over the last three years to become a much-loved dining destination for locals and visitors alike, serving beautiful food in an attractive setting. Better still, you’ll get to work with and learn from two exciting, creative and talented chefs.
Federico Rekowski: with over 18 years’ experience, Cordon Bleu-trained Head Chef Federico Rekowski has transformed Casula Powerhouse Arts Centre’s Bellbird Dining & Bar restaurant from a basic café to a contemporary fine dining restaurant that draws on culinary inspirations and influences ranging from French, Asian and South American cuisine. The main focus of Bellbird is showcasing locally-sourced, seasonal produce through simple and delicious recipes. Federico spent 11 years working at Parramatta’s finest restaurant, Courtney’s Brasserie where he transformed the already successful and popular restaurant to one of the 3 most sustainable restaurants in NSW as well as achieving and maintaining a One Hat Award by the Gault & Millau Australia as well as a score of 14.5 in the SMH Good Food Guide.
Steven Pham: over the last 9 years, Bellbird’s Sous Chef, Steven Pham has worked in some of Sydney’s finest restaurants, including Caféish (the Japanese/Australian fusion named SMH’s best café in Surry Hills) Fish Face Restaurant (the popular One Hat Seafood Restaurant working with chef Stephen Hodges) and Courtney’s Brasserie, one of Parramatta’s finest restaurants. Bellbird Dining & Bar is the second restaurant Steven has worked along with Head Chef Federico Rekowski, where together they draw inspiration from their different heritages using locally sourced seasonal produce blending French, Asian and South American cuisines to create delicious culinary adventures.
The role pays $55,722-$60,324 for a 38 hour week and is a permanent position within Liverpool City Council after the probationary period.
Details here and applications close 5 October 2020.
Please keep an eye on this space for our future events at Bellbird Dining & Bar.
From food reviews to interviews with our chefs and gardener, see what various media platforms have written about us.
Weekend Notes Review
Good Organic Gardening - May/June edition
Does My Bomb Look Big In This?
While shut to the public during COVID-19 Bellbird chefs, Federico and Steven kept busy in the kitchen by creating an online series of cooking classes. Learn their tips and techniques and be inspired to be your very own masterchef. You might even find your favourite dish from the Bellbird menu below for inspiration and making at home.
Tag @bellbirddining when you post photos of your creations on social media, and let us know what you think.
Get tips and tricks in our on-site kitchen garden with Lauren Booth our resident gardener for CPAC. Want to know what to plant right now? Lauren gives us a look around the garden that feeds our on-site restaurant Bellbird Dining & Bar where 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.