A friendly suburban bistro that punches well above its weight, in flavour and in ethics.

The clue is in the name. Ethos, by definition a set of beliefs, is a restaurant that walks the talk. “No waste” isn’t just a saying; it’s a philosophy writ large, with the kitchen harnessing the best and most out of each ingredient, be it at breakfast, in the deli, or for a full-on evening meal.

The team steep leftover citrus skins to make non-alcoholic drinks to match its food. The charcuterie, such as divine fresh truffle mortadella, is crafted in house, while the menu is an exploration of chef Melissa Palinkas’s Hungarian and German heritage married with West Australian fare and rock-solid technique.

“No waste” isn’t just a saying; it’s a philosophy writ large, with the kitchen harnessing the best and most out of each ingredient, be it at breakfast, in the deli, or for a full-on evening meal.

Stunning crab pierogi showcase local shellfish. Confit Wagin duck is exemplary, a smoked sausage adding nuance and pizzazz to the accompanying black-eyed peas. Service is textbook smooth, the room bistro friendly, and the wine list a work of art in itself, threading the fine line between local and exceptional quality.

It might pretend to be a casual all-day diner, the local you should be able to find on every high street. You wish – it’s way more singular than that.