Milton Park Bowral will reopen with new dining offerings - Travel News

Jan 28, 2026

With a dedicated cheese and charcuterie room. Say less.

Milton Park in Bowral has been a treasured landmark within the Southern Highlands since its was established as a grand country residence in 1910. For more than 100 years locals, Sydneysiders and travellers from near and far have been visiting the historic estate. But come February 2, 2026, after undergoing a $10+ million refurbishment, it will relaunch as Ardour Milton Park Bowral. The new era will welcome updated interiors inspired by the romantic countryside manors of Europe with a touch of modernity (here’s a first look of the dreamy new interiors) and a refreshed dining offering.

Horderns Restaurant will see a significant change in aesthetic and menu. The restaurant, which already existed before the refurbishment began, has been relocated to a spot within the grand homestead that offers views of the estate’s historic gardens. Thanks to the move Horderns will also be able to seat more than double of its original capacity, growing from 38 to 102. Along with a new location and updated look, Horderns has scored itself a new executive chef, Mark Holland (ex-Nomad, Paddington Inn, Box Tree UK), to define the new era of dining at Ardour Milton Park Bowral.

“We’re leaving behind formal fine dining, with a vision of tables filled with vibrant, thoughtful food, passed between friends and family over flowing conversation,” says Holland. “[We want] a warm, welcoming atmosphere that’s every bit as memorable as the meal itself. It’s dining that feels of the moment – relaxed, generous, and satisfying.”

The menu will embrace elevated simplicity of modern European-style dining, where the focus is firmly on seasonal, produce-driven dishes designed for sharing. Think melt-in-your-mouth aged Comté cheese croquettes, packed with rich, savoury depth to start, and house-made pasta tossed with vibrant summer vegetables and 12-hour slow-cooked lambs shoulder for mains.

“We’re especially proud to feature premium Riverina beef and lamb from Cowra,” says Holland. “A nod to the exceptional farmers and producers who make the New South Wales area so special. At its core, our menu is about honouring the land, the seasons, and the passionate people behind the ingredients.”

But what is Holland most excited to introduce guests and diners to? The charcuterie and cheese room.

“The in-house charcuterie and cheese room is unlike anything else around the world. It’s been a real passion project. I’m especially looking forward to guiding guests through a journey of discovery, highlighting exceptional artisan meats and unique, small-batch cheeses you won’t find just anywhere,” says Holland.

“But more than that, it’s about the experience. It’s not just about tasting, it’s about engaging, learning, and connecting with the stories behind the ingredients. Guests can even assemble their own picnic, with everything delivered to a location of their choosing on our estate.”

The Polo Bar at Ardour Milton Park Bowral.

The cheese and charcuterie room will be adjoined to The Polo Bar, the estate’s updated bar offering. Here guests will be able to snack on small plates and hand-cut charcuterie paired with classic cocktails and an extensive wine list.

Bookings are now open, so if you want to be one of the first to check out this historic spot’s new era, you can be. We’re keen to be locked in the cheese room with no supervision (we’re only half joking).

For more information or to book, visit worldsapart.club/ardour/miltonpark