Hero Banner


Bookings are essential for breakfast, brunch and lunch - with tables filling fast! You can also grab a takeaway coffee, cake or lunch and there is plenty of room in the adjacent Casula Parklands to enjoy your take-away. Due to COVID-19 we continue to monitor NSW Health Guidelines and are currently open with a reduced capacity.

Bellbird will be closing for a short x-mas break and will be closed from 3pm on 23 December and re-open on 4 January for breakfast and lunch.

To book your table, give us a call (02) 8711 7123.

Have a look at an example of our current menu. We update the menu daily to allow for sourcing of local products.

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!

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



Monday to Sunday, 9am-3pm (kitchen closes 2:30pm)
◾ Breakfast: 9am - 11am
◾ Lunch: 11:30am - 2:30pm

Closed Public Holidays

Bellbird chefs

Casula Powerhouse Director Craig Donarski (on the left) with our Chef's Federico (next to Craig) and Steven (on the right).

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.


bellbird dining_meat dish on a plate with wine and cutlery on the right side

Please keep an eye on this space for our future events at Bellbird Dining & Bar. If you are interested in Catering or Venue Hire please go our webpage where you can access the booking form and guides.

read about us

From food reviews to interviews with our chefs and gardener, see what various media platforms have written about us.

Weekend Notes Review
Liverpool Leader
Good Organic Gardening - May/June edition
Does My Bomb Look Big In This?

activity sheets

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.

garden bites

Bellbird Dining and Bar has its very own kitchen Garden. Get tips and tricks 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.