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Edit Business | Bellbird
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"Bellbird's philosophy is guided by the principles of local, sustainable, seasonal, and affordable with a touch of fine-dining. Flavours are a contemporary blend of modern influences ranging from French and Asian through to South American.Cordon Bleu-trained head chef, Federico Rekowski and sous chef, Steven Pham focus on showcasing locally-sourced, seasonal produce through simple and delicious recipes.With many dishes using fresh produce from the on-site kitchen Garden your food miles are guaranteed to be very low indeed. A surprising find in the heart of Liverpool, surrounded by the beautiful art galleries at Casula Powerhouse on the banks of the Georges River."
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