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An intimate Bowral restaurant

Restaurant

Links House Hotel Bowral, Southern Highlands

ETHOS at LINKS HOUSE RESTAURANT

Launched by acclaimed chef Jason Hughes, Ethos restaurant was born from the desire to return to grass roots community based cooking and a fresh approach to dining, focusing on local, seasonal, ethical and sustainable produce.

Ethos at Links House is an intimate space filled with atmosphere, flowers from our garden and beautiful views across the Bowral Golf course. The restaurant is open Tuesday to Saturday nights for à la carte service 6-9pm and Sunday & Monday for supper – Provincial ‘one pot dish’ – $28.50 per person (closed for à la carte service).

Thursday to Saturday open for lunch from 12pm.

We are fully licensed and bookings are essential.

The restaurant can be booked any day for functions and private group bookings.

Links Bar and seating lounge is just next door offering the perfect setting for a pre and post dinner drinks. Our bar is fully licensed from 10am everyday.

Opening Hours

ETHOS at LINKS HOUSE

Bookings are essential – please phone 02 4861 1977

BREAKFAST

Midweek from 8-9am, and Weekends from 8-10am

LUNCH

Thursday to Saturday from 12pm – Bookings essential

Please contact us for functions and private group bookings

DINNER

Open Tuesday to Saturday nights for à la carte service 6-9pm. Bookings essential

Open Sunday & Monday for supper – Provincial ‘one pot dish’ – $28.50 per person (closed for à la carte service). Bookings essential

Group bookings for parties, functions and events are available 7 days. Bookings essential

Ethos at Links House

SEASONAL MENU

A sneak peak at what you might find on our seasonal menu …

  • Local mushroom linguine – thyme, truffle oil, hazelnuts

  • Beef fillet – eggplant, Paris mash, jus, chard, smoked chilli, mustard

  • Poached saffron pear – vanilla pannacotta

     

Links Table

SEASONAL MENU

A sneak peak at what you might find on our seasonal menu …

  • Local mushroom linguine – thyme, truffle oil, hazelnuts
  • Beef fillet – eggplant, Paris mash, jus, chard, smoked chilli, mustard

  • Poached saffron pear – vanilla pannacotta