ēthos at Alsahwa Estate

ēthos at Alsahwa Estate brings a quietly confident table to Palmwoods on the Sunshine Coast. With a modern Mediterranean accent, the kitchen favours clean lines, bright acidity and a whisper of indulgence - letting a few well-chosen ingredients do the talking.

Set within the Alsahwa Estate, the experience is relaxed and considered, the sort that invites unhurried conversation and shared plates. It reads as polished without pretence, coastal in spirit yet grounded in the hinterland.

Antipasti of marinated olives with Alsahwa Estate natives and sourdough focaccia with confit garlic and balsamic set a savoury tone. Cured notes follow in Byron Bay mortadella pistachio and fennel seed catatori - a gentle nod to the salumi culture that inspires them. Small bites are precise yet generous: freshly shucked oysters for briny clarity, and grilled harissa quail with cucumber coconut yoghurt for a dance of spice and cool.

Small plates arrive with a painterly touch: burrata caprese with tomato, balsamic pearls and basil gelato, and fish crudo brightened by preserved blood orange and fermented chilli. For a substantial main, the Angus eye fillet with romesco, charred onion and green olive is a standout.

Reserve a table and settle into the rhythm of ēthos - let the Sunshine Coast charm do the rest.