A new weekly guide, "The Detour," offers a curated selection of culinary and travel highlights, featuring a storybook country escape at Ardour Milton Park Bowral, a lively bottomless brunch at Sydney's CIRQ, and a review of the Michelin-recognized South African restaurant, Africola.
Countryside Retreats
Ardour Milton Park Bowral, a renovated estate in the Southern Highlands, is described as a magical destination that balances historic grandeur with modern luxury. The property's gardens, architecture, and tranquil atmosphere create a sense of escape. Guests can enjoy activities like quiet contemplation overlooking the grounds, a historic heated pool, and amenities that include fine dining at Horderns Restaurant and The Polo Bar, overseen by Executive Chef Mark Holland. The wellness sanctuary, Èliva, offers a range of treatments from traditional therapies to modern wellness technologies, including a bespoke oil-blending bar and various saunas.
The culinary offerings at Milton Park include dishes such as grilled Abrolhos Island scallops, Rita's gnocco fritto, Hiramasa kingfish crudo, and Riverina Black Angus beef sirloin. Desserts like the Horderns Eton Mess are also highlighted. The property's location, just 90 minutes from Sydney, makes it an accessible base for exploring the Southern Highlands.
Sydney's Culinary Scene
For those seeking urban indulgence, CIRQ at Crown Sydney offers a bottomless brunch experience. Priced at $145 per person for two hours, it includes unlimited Chandon, a welcome cocktail, a charcuterie stand, and a Greek-inspired feast featuring spit-roasted lamb. The experience is complemented by a live DJ, harbor views, and the option of a staycation at Crown Sydney. Nearby, the restaurant Golden Century provides Cantonese cuisine, with a notable dessert of Fresh Fruit and Taro Ball Icy Dessert Pot with Coconut Cream. Crown Sydney also features a Belvedere Dirty Brew Coffee experience with martini options.
Michelin-Recognized Dining
In Adelaide, Africola, owned by chef Duncan Welgemoed, is recognized by the Michelin Guide. The restaurant's standout dishes include a crispy chicken tea sandwich with peri peri mayo and parsley, wagyu sirloin with padrón peppers, and peri peri chicken with a Mpumalanga fire boom chakalaka sauce. Sides like cos lettuce with shallots and salt-baked Dutch cream potatoes with labneh are also recommended. The dining experience is described as phenomenal, prompting a desire for a return visit.