Discover ēthos at Alsahwa Estate, the Sunshine Coast’s newest farm-to-table dining experience
In the rolling hills of Palmwoods in the Sunshine Coast hinterland lies ēthos, the first public-facing chapter of the 30-acre Alsahwa Estate. A property devoted to regenerative agriculture, architecture and design, Alsahwa was founded by Jo Walker in 2020 as an invitation for guests to slow down, reconnect and take part in a more conscious way of living. The newly opened restaurant is conceived as an extension of the land itself as well as the philosophy behind the estate – a place where food, farming and considered design intersect in one seamless experience.
Set among wild botanicals and dam-fed paddocks, ēthos is so much more than a place to dine. The architectural and interior design direction was imagined by Alsahwa’s design director Alex Zabotto-Bentley and the team at AZB Creative – the same minds behind Alsahwa’s sister property Fila Casablanca, and features a barn-stye silhouette softened by casement windows and sandstone floors.
“I imagined a space where nature leads, and design follows,” says Alex. “It’s not about spectacle, it’s about soul.”
The menu follows a similar philosophy – restrained, comforting and deeply grounded in its surroundings. Mediterranean in influence, the kitchen draws from the estate’s spray-free gardens and local growers, with dishes changing to reflect what’s fresh and in season. Guests might begin with fish carpaccio dressed with smoked bone, mushroom cream and native lime, before moving on to sugo-baked polpette with confit garlic and estate herbs, or share a generous board filled with cheeses, cured meats and breads.
Larger plates include chicken Maryland with pumpkin-saffron cheesecake and capsicum marmalade, and Angus eye fillet with crumbed tongue, gratin and juniper port jus. For the table, there’s a dramatic tomahawk steak served with sea-salt mustard and jus, while desserts range from the nostalgic tarte tatin with apple, caramel and vanilla to a refined creme brulee with sea salt and biscotti.
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The drinks list at ēthos reflects the estate’s philosophy of connection. The wine program brings together boutique Australian producers with international classics, from Clare Valley riesling to Chablis and Mosel pinot gris. Cocktails are equally as considered and include an Alsahwa spritz with gin, honey and prosecco, a Mezcalita, which brings together agave and lime for a refreshing burst of flavour, and a smoked Old Fashioned infused with cherry wood.
While ēthos anchors the estate as its first public opening, it is just the beginning. Alsahwa Estate is envisioned as a regenerative agri-tourism destination where visitors can reconnect with nature through seasonal dining, workshops and wellness events. In coming months, the estate will host a range of experiences including curated garden picnics and long-table lunches designed to nourish more than appetite.
“Ēthos stands apart because it doesn’t try to perform,” says Alex. “In a culture that often craves distraction, ēthos offers presence.”
ēthos at Alsahwa Estate is now open at 20 Rifle Range Road, Palmwoods, from Wednesday to Sunday 11:00 am to late.