Paying homage to the land, the people and the produce.
With a deep history firmly planted in the rich productive soils of the Scenic Rim, and a dining philosophy that pays enormous respect to the land, Homage restaurant is full of story, theatre and heart. Set on the site of an old 12,000-acre cattle farm, Homage emphatically embraces its bucolic surroundings and celebrates the paddock to plate concept like no other.
The retreat’s own market garden supplies an abundance of interesting fresh vegetables, herbs and fruits. Strong relationships with local farmers built up over the past decade ensure the freshest of sourced produce: the duck supplier is just minutes down the road; the fish supplier is nearby. These close connections bring great spontaneity to the menu – a morning call from a supplier notifying of freshly picked fruits or butchered meats set the kitchen’s minds into action, dreaming of the possibilities.
With two firepits, a wood oven and a smokehouse sending a flurry of secrets through the air, Homage puts a spotlight on traditional cooking techniques of fire, smoke and earth.
The menu always features at least one dish that offers a challenge to diners, such as emu tartare or kangaroo tail. Native Australian creations and ingredients such as riberry, lemon aspen, native pepper and wattle seed all add to the culinary adventure. Even simpler classic dishes surprise and delight with the addition of an unexpected twist.