Sydney Restaurant Launches Saturday 4th November 12pm – 2pm

Casula Powerhouse Arts Centre Launches Brand New Seasonal Dining Destination

**Sydney writer Lucy Collins will be heading to next week’s launch for The Australia Times Gourmet News


It might be named after the abundant songbirds populating the adjacent riverside, but Casula Powerhouse Arts Centre’s soon-to-be-launched Bellbird Dining + Bar is anything but commonplace.

Launching on Saturday 4 November, 12 – 2pm the new seasonal dining destination spins traditional restaurant models on their heads, with an ever-changing menu offering exquisite fine dining out west – at pub prices!

With a whopping 65% of produce grown and harvested just 50 metres from the kitchen door, Bellbird Dining + Bar champions sustainability and low food miles. Paired with direct relationships with artisan suppliers from the local NSW area, it offers a genuine farm-to-table culinary experience, with all dishes $18 or under.


Having already gained a loyal word-of-mouth following, Bellbird’s official opening will be part of an exciting launch day at CPAC, with the Wendy Harmer Curates exhibition kicking off at 2PM, plus Sydney Film Festival’s monthly screening for November, the enchanting cat docco Kedi, at 4PM.

The launch is a great chance to sample Bellbird’s fantastic fare for yourself, with canapes showcasing seasonal herbs and vegetables harvested on-site alongside fresh Hawkesbury River oysters, calamari, eco-farmed pork, quail, and goat’s cheese sourced locally around NSW. Drinks will also be provided by South Western Sydney brewery Stockade Brew Co., plus wines from Artemis in the Southern Highlands.


At the helm is Cordon Bleu-trained Head Chef Federico Rekowski, best known for his 12 years at the highly-rated Courtney’s Brasserie in Parramatta. Supported by Sous Chef Steven Pham (Ex-Courtney’s Brasserie, Fish Face), Federico’s inspiring dishes blend French haute cuisine flair with contemporary Asian and South American influences.

Bellbird will be open 7 days a week from 10am – 3pm, and is raising the bar on what to expect from arts centre dining. It marks the continuation of a grand new refresh of CPAC. Bellbird also serves dinner to accompany select evening events, screenings and performances.


Event Info
Bellbird Dining + Bar Official Launch
When: Saturday 4 November, 12 – 2pm
Where: Casula Powerhouse, 1 Powerhouse Road, Casula NSW 2170 (don’t forget, Casula has its own train station!)

Bellbird Dining + Bar

Opening Hours: 7 days a week, 10am – 3pm
Website: Facebook: Contact: (02) 9824 1121

Information & Images Courtesy of Bellbird Dining & Bar/Cardinal Spin


Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events




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“Great food starts with using the absolute best ingredients available. We’re both proud and excited to be able to work with such respected farmers, growers and suppliers, whose honest, sustainable practices are the cornerstone of what Bellbird is all about,” said Bellbird Head Chef Federico Rekowski.


Immediate access to the CPAC garden’s selection of 20 fresh vegetable and 10 herb varieties, lovingly tended to by full-time gardener Lauren Booth, allows Federico and Steven’s creative flair to truly shine. Crafting dynamic new menus on a weekly basis, the pair have also been known to suddenly switch things up at a moment’s notice, based on whatever is most fresh and abundant.

The uniquely situated restaurant is just one of many exciting plans to reinvigorate the repurposed power station by CPAC’s newly appointed director Craig Donarski, blending thought-provoking arts and culture with some of the most exciting and affordable dining out west.


“Amazing food is the next step in Casula Powerhouse’s evolution as a true feast for lovers of arts and culture, harking back to the region’s pre-war heritage as Sydney’s pleasure garden. Bellbird Dining and Bar is just the beginning; we can’t wait to unveil more in the months to come, from food workshops, outdoor seating areas, a beehive, and the Casula Fowlhouse – our very own chook pen!” said CPAC Director Craig Donarski.

“Bellbird Dining + Bar is a brilliant addition to Liverpool’s local dining scene. Their fresh take on global cuisines is a great reflection of the sprawling cultures that make up the heart of Liverpool,” said Liverpool Mayor Wendy Waller.

Bellbird will be open 7 days a week from 10am – 3pm, and is raising the bar on what to expect from arts centre dining. It marks the continuation of a grand new refresh of CPAC. Bellbird also serves dinner to accompany select evening events, screenings and performances.

Located on the banks of the Georges River, the Casula Powerhouse is a multi-disciplinary arts centre. Showcasing six galleries and featuring a range of permanent and temporary exhibitions, the Casula Powerhouse is a premiere art space in South West Sydney. Boasting a 321-seat theatre, Casula Powerhouse plays host to a range of theatre and cinematic productions each year.

Bellbird Dining + Bar

Bellbird’s philosophy is guided by the principles of local, seasonal and accessible, with flavours reflecting a contemporary blend of modern influences ranging from French and Asian through to South American. Led by Cordon Bleu-trained head chef, Federico Rekowski and sous chef, Steven Pham, Bellbird focuses on showcasing locally-sourced, seasonal produce through simple and delicious recipes that often leave people asking for more. The restaurant’s chefs and staff pride themselves on creating memorable experiences for every diner.


Liverpool City Council

Located in South West Sydney, Liverpool City Council governs 42 suburbs with residents from a range of different cultures and ethnic backgrounds. The Council is dedicated to supporting the community by providing high levels of facilities and resources and to establish Liverpool as “the vibrant regional city of opportunity, prosperity and diversity.”

Craig Donarski, CPAC Director

A proud Westie, Craig Donarski was born in Blacktown and lived in Tamworth and Wollongong until he joined the ABC’s youth network Triple J in 1986, where he rose through the ranks to become Executive Producer before leaving in 1998. Joining the Sydney Opera House Producers Unit in 1999 he worked with Virginia Hyam to create the seminal Studio program among many other achievements, before leaving in 2010 to join Sydney Film Festival and its touring arm, the Travelling Film Festival. Recruited by Liverpool City Council at the end of 2016 to act in the role of Director at Casula Powerhouse, he was permanently appointed in mid-2017.


Federico Rekowski, Bellbird Head Chef

Federico Rekowski has worked in the hospitality industry for the past 15 years and trained under Jean- Jacques Prévôt. Federico mastered the art of classic French cooking at two of Venezuela’s top French restaurants, La Belle Epoque and Restaurant Emeritus. After migrating to Australia he joined the team at Courtney’s Brasserie in Parramatta in 2005. The country’s diversity inspired him to take the same borderless and eclectic approach with his cooking, incorporating new techniques and interesting ingredients to his style.

Today he considers his cooking style creative and passionate, rooted in the belief that eating in a restaurant should be an experience, and not just for sustenance – diners are there to be taken on a ride, wondering, “why did chef choose this?”, “would this combination work?” and “how haven’t I ever heard of this ingredient before?”

Steven Pham, Bellbird Sous Chef

Steven Pham been working in the industry for the past 6 years. He has worked at well-established and hatted restaurants such as Cafe Ish, Fishface and Courtney’s Brasserie. These roles gave him the opportunity to hone his skills in seafood and other rare cuisines. At Courtney’s Brasserie, he became the Sous Chef, where he creatively expressed his culinary ideas and skills. Joining the Bellbird team, Steven brings enthusiasm and creativity to all dishes he creates and serves.

Growing up in Sydney with Vietnamese parents, Steven learnt the joy of cooking and creating dishes that unite and celebrate people. He draws upon his Vietnamese heritage today, in creating dishes that inspire, excite and re-invigorate one’s tastebuds.