The historic Milton Park estate in the Southern Highlands is getting a luxurious new chapter.
Following a multi-million-dollar transformation, Ardour Milton Park Bowral has officially open, introducing a signature restaurant, Horderns, and The Polo Bar.
Executive chef Mark Holland brings a pan-European approach focused on seasonality and regional producers. His menu centres on refined simplicity and generous shared plates, from vintage English cheddar croquettes and crisp potato rosti with charred octopus to slow braised Cowra lamb shoulder for two. The standout? Steamed rainbow trout with classic beurre blanc. Simple, precise cooking that lets quality ingredients shine.
Expect theatre at the table too, with desserts like Eton mess served tableside, complete with strawberries, whipped white chocolate and honeycomb meringue. The Polo Bar opens alongside, with its dedicated charcuterie room following shortly after.
Early guests score complimentary Taittinger Champagne, $100 hotel credit, breakfast for two and 12pm late checkout. Bookings are now live here.
Quick Bites
- What to Eat: Vintage English cheddar croquettes, crisp potato rosti with charred octopus, steamed rainbow trout with beurre blanc, slow braised Cowra lamb shoulder for two, Eton mess served tableside with strawberries and honeycomb meringue
- What to Drink: Wine list celebrating the Southern Highlands, complimentary Taittinger Champagne with opening offer
- Where: Ardour Milton Park Bowral, Southern Highlands
- Vibe Check: Historic 1910 estate with luxurious transformation, refined but relaxed dining with theatre at the table, pan-European approach celebrating regional produce
