On a sunny weekend in the Sunshine Coast hinterland, we visited Ēthos, the first public chapter of Alsahwa Estate, a 30-acre regenerative agritourism destination built around slowness, community, and connection with nature. The drive alone feels like an escape, winding through rolling green hills and open sky before leading to a restaurant that’s quietly redefining what “farm to fork” can mean.
Set within the estate, Ēthos doesn’t dominate the landscape; it blends into it. Designed by Alex Zabotto-Bentley and the team at AZB Creative, the building is soft and tactile, filled with timber, stone, and natural light that shifts through the day. Locally hand-sawn tabletops, woven Ghanaian pendants, sandstone floors, and wild botanicals set a tone that’s calm and honest. It feels more like an extension of the hinterland than a dining room, grounded in simplicity and beauty.
A Space That Breathes
Every element inside Ēthos feels intentional. The design isn’t loud or showy, it’s quietly expressive. Aged farm tools, sculptural botanicals, and antique bread-making relics line the walls, adding texture and warmth. Zabotto-Bentley describes the space as “choreographed, not just constructed,” and it’s easy to see what he means. There’s a rhythm to everything here, from the way the light moves across the sandstone floors to the way the dining room opens out to the gardens.
What We Tried
The menu at Ēthos changes with the seasons and celebrates produce grown metres from the pass or sourced from trusted local growers. It’s designed for sharing, and every dish tells part of the estate’s story, simple ingredients, handled with precision and respect.
We began with the fish crudo with preserved blood orange, a dish that immediately set the tone for the meal. Light, delicate, and beautifully balanced, the citrus brought out the freshness of the fish without overwhelming it. It was bright and refreshing, the perfect way to start.
Next came the grass-fed beef tartare, another standout. The meat was tender and rich, lifted by herbs, pickled elements, and a hint of acidity that kept it vibrant. It felt both rustic and refined, familiar yet surprising in its depth of flavour.
For mains, we tried the pan-fried barramundi and the Angus eye fillet. The barramundi was cooked with a crisp golden edge, its flesh moist and flaky, served alongside produce that tasted as though it had been picked that morning. The Angus eye fillet was equally impressive, tender, deeply flavoured, and cooked with precision. You could taste the quality of the beef, but also the care in its preparation. Both dishes were hearty yet balanced, the kind that satisfy without feeling heavy.
The Sweet Finish
To end, we shared the strawberry and lemon myrtle custard, and it was easily one of the highlights of the afternoon. The custard was silky and light, infused with subtle lemon myrtle and topped with sweet, fragrant strawberries. It felt like summer on a plate, fresh, floral, and beautifully simple. The kind of dessert that leaves you smiling long after the last spoonful.
Service, Setting, and the Spirit of Place
The service at Ēthos matched the food perfectly: warm, professional, and unhurried. Our server took the time to walk us through the dishes, explaining where the ingredients came from and what inspired them. Every interaction felt genuine and thoughtful, the sort of care that turns a good meal into a memorable experience.
The setting only adds to that feeling. The space opens out to sweeping views of the hinterland, with the sound of birds and the soft rustle of trees in the background. It’s easy to lose track of time here, which feels like the point, this isn’t a place to rush through. It’s one to savour.
A New Chapter for the Sunshine Coast
Ēthos is a reflection of the land it sits on. Everything, the design, the menu, the pacing of the meal, is guided by nature. It’s clear that the team cook with purpose, not performance, and that integrity shows in every plate.
Our lunch at Ēthos was one of those rare dining experiences that feels complete, where setting, flavour, and philosophy all align. For those looking to experience the heart of the Sunshine Coast through food, Ēthos is a destination worth planning your weekend around.
If You Go
Location: 20 Rifle Range Road, Palmwoods, QLD Setting: Within Alsahwa Estate, a 30-acre regenerative agritourism property surrounded by native gardens and rolling paddocks. Cuisine: Seasonal, produce-driven Australian fare with Mediterranean influence Must-try Dishes: Grass-fed beef tartare, fish crudo with preserved blood orange, strawberry and lemon myrtle custard Hours: Weds to Sunday, lunch and dinner Bookings:alsahwa.com
On a sunny weekend in the Sunshine Coast hinterland, we visited Ēthos, the first public chapter of Alsahwa Estate, a 30-acre regenerative agritourism destination built around slowness, community, and connection with nature. The drive alone feels like an escape, winding through rolling green hills and open sky before leading to a restaurant that’s quietly redefining what “farm to fork” can mean.
Set within the estate, Ēthos doesn’t dominate the landscape; it blends into it. Designed by Alex Zabotto-Bentley and the team at AZB Creative, the building is soft and tactile, filled with timber, stone, and natural light that shifts through the day. Locally hand-sawn tabletops, woven Ghanaian pendants, sandstone floors, and wild botanicals set a tone that’s calm and honest. It feels more like an extension of the hinterland than a dining room, grounded in simplicity and beauty.
A Space That Breathes
Every element inside Ēthos feels intentional. The design isn’t loud or showy, it’s quietly expressive. Aged farm tools, sculptural botanicals, and antique bread-making relics line the walls, adding texture and warmth. Zabotto-Bentley describes the space as “choreographed, not just constructed,” and it’s easy to see what he means. There’s a rhythm to everything here, from the way the light moves across the sandstone floors to the way the dining room opens out to the gardens.
What We Tried
The menu at Ēthos changes with the seasons and celebrates produce grown metres from the pass or sourced from trusted local growers. It’s designed for sharing, and every dish tells part of the estate’s story, simple ingredients, handled with precision and respect.
We began with the fish crudo with preserved blood orange, a dish that immediately set the tone for the meal. Light, delicate, and beautifully balanced, the citrus brought out the freshness of the fish without overwhelming it. It was bright and refreshing, the perfect way to start.
Next came the grass-fed beef tartare, another standout. The meat was tender and rich, lifted by herbs, pickled elements, and a hint of acidity that kept it vibrant. It felt both rustic and refined, familiar yet surprising in its depth of flavour.
For mains, we tried the pan-fried barramundi and the Angus eye fillet. The barramundi was cooked with a crisp golden edge, its flesh moist and flaky, served alongside produce that tasted as though it had been picked that morning. The Angus eye fillet was equally impressive, tender, deeply flavoured, and cooked with precision. You could taste the quality of the beef, but also the care in its preparation. Both dishes were hearty yet balanced, the kind that satisfy without feeling heavy.
The Sweet Finish
To end, we shared the strawberry and lemon myrtle custard, and it was easily one of the highlights of the afternoon. The custard was silky and light, infused with subtle lemon myrtle and topped with sweet, fragrant strawberries. It felt like summer on a plate, fresh, floral, and beautifully simple. The kind of dessert that leaves you smiling long after the last spoonful.
Service, Setting, and the Spirit of Place
The service at Ēthos matched the food perfectly: warm, professional, and unhurried. Our server took the time to walk us through the dishes, explaining where the ingredients came from and what inspired them. Every interaction felt genuine and thoughtful, the sort of care that turns a good meal into a memorable experience.
The setting only adds to that feeling. The space opens out to sweeping views of the hinterland, with the sound of birds and the soft rustle of trees in the background. It’s easy to lose track of time here, which feels like the point, this isn’t a place to rush through. It’s one to savour.
A New Chapter for the Sunshine Coast
Ēthos is a reflection of the land it sits on. Everything, the design, the menu, the pacing of the meal, is guided by nature. It’s clear that the team cook with purpose, not performance, and that integrity shows in every plate.
Our lunch at Ēthos was one of those rare dining experiences that feels complete, where setting, flavour, and philosophy all align. For those looking to experience the heart of the Sunshine Coast through food, Ēthos is a destination worth planning your weekend around.
If You Go
Location: 20 Rifle Range Road, Palmwoods, QLD
Setting: Within Alsahwa Estate, a 30-acre regenerative agritourism property surrounded by native gardens and rolling paddocks.
Cuisine: Seasonal, produce-driven Australian fare with Mediterranean influence
Must-try Dishes: Grass-fed beef tartare, fish crudo with preserved blood orange, strawberry and lemon myrtle custard
Hours: Weds to Sunday, lunch and dinner
Bookings: alsahwa.com
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