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@urbanvalleymushrooms providing this week's chunky oyster mushrooms.
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Our restaurant logo encompasses our philosophy of 'Paddock to Plate.' Crafting dishes from an abundance of fresh vegetables, herbs and fruit out of our market garden is one way we express this philosophy. Pictured: 1) Menu 2) Purple sprout broccoli 3) Broad beans 4) Baby kohlrabi 5) Dill
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'Salt baked scenic rim celeriac, fermented skin, Stanthorpe apple, date labna, candy walnut, celery leaf.'
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We harvested some beautiful green tomatoes recently, which we pickle and store in our fermentation room. They go really well with our Cobia from Rocky Point 🐟
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We had a special order come through today, so we went all out. Not your average charcuterie board, eh? @spicershiddenvale
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A couple dishes from the first of three courses served at lunch. Open Wednesday to Sunday for lunch from 12pm. Bookings essential. Note: menus are seasonal and items may differ from dishes in this Reel when you visit.
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Stoking the fire so the homestead is warm for our guests arriving shortly.
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*smoke emoji*
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A delicious, healthy way to start the day. The Homage Green Bowl. 'Poached eggs, roasted veg, garden greens, caramelised onion, sourdough, nut crumble.'
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Our fermentation room recently had a little makeover to make better use of the space for our tried-and-true recipes, as well as our experiments. The smokehouse, fermentation room, and market garden are all a few steps from our kitchen, giving our team access to the tools they need to create dishes to surprise your taste buds.
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'Rocky Point grouper baked in paperbark, BBQ leeks, fermented potato.'
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How does dinner cooked over the fire, served by the fire sound to you?
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Join the team | Two bonuses in first 6 months. Spicers Hidden Vale is searching far and wide for Food & Beverage superstars! We are offering a sign-on bonus and a 6-month retention bonus for the ideal candidates as part of our search. This offer is valid for all new applications through the portal at our ▶️ Link in Bio ◀️ and for Food & Beverage attendants on all levels: team leaders, supervisors, bartenders and bar supervisors. To be considered, experience working in Food & Beverage is essential. The details: - $1,000 sign-on bonus - $1,000 bonus after 6 month probation review - A free night, all-inclusive stay at any Spicers Retreat - Access to amazing deals on travel through our Spicers team travel program – discounted flights, accommodation and experiences. Plus more Spicers perks.
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Dinner with Ash | Sun 22 May Enjoy an intimate 6-course tasting menu at Homage hosted by Executive Chef Ash Martin when you book our exclusive Taste of Hidden Vale offer. Limited rooms remaining. The package price is from $1,880 for two and includes: - Luxury accommodation - 5-course roaming lunch with paired wines - Access to 3 activities (Market Garden Tour, ATV Tour of Hidden Vale Adventure Park and our Guided Billabong Hike) - Sunset drinks - 6-course tasting menu dinner - Stargazing with port post-dinner - A la carte breakfast Please call the property directly to book: 1300 179 340
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🔥
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From our current Autumn menu. 'Charred grain-fed sirloin, mushrooms, smoked cream, native pepper.'
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As we edge closer to Winter, thought we'd reminisce on Summer dishes past. Our next post will feature some of our current Autumn dishes 🍂 In order: 1) Charred Murray cod, red pepper, courgette, cucumber and finger lime. 2) Mushrooms from just down the road, preserved green almonds, macadamia curry. 3) Davidson plum, white chocolate, riberry.
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First light over Homage.
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If there's a more perfect time to dine on the terrace than Autumn, we'll let you know. It's good all year round, but it's especially good in Autumn (and Spring for that matter). (top) Emu tartare, native berries, wood-fired peppers, sourdough. (bottom) Rocky Point grouper baked in paperbark, BBQ leeks, fermented potatoes.
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We're always developing new dishes in the Homage kitchen. Here's a trial of a Duck dish with fondant Artichoke and a riberry sauce.
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617 Grandchester Mount Mort Rd,
Grandchester, Queensland Part of the Spicers Retreats Group
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