Homage Restaurant at Spicers Hidden Vale
What they say
“We have an eighty-nine-bed market garden and fruit orchard, and rear pigs, geese, ducks, sheep and cattle on our twelve-thousand-acre farm, just one hour from Brisbane. Our philosophy is 'from the land', so if it grows here, we serve it!”
Signature Dishes
Emu tartare with buttermilk, and horseradish; lamb neck with woodfired parsnip, anchovy, preserved lemon, and saltbush; and very slowly fire-baked apple with sourdough ice cream and salted caramel.
What we say
When invited to accompany the chefs on a pre-dinner garden tour, it’s hard to resist the tree-change fantasy inspired by Homage Restaurant’s magnificent kitchen gardens, smokehouse, orchards, beehives, and free-ranging piglets, chickens, ducks, geese and cattle.
Much of what’s served in the restaurant – which was moved to the historic barn when a fire took out the homestead – is grown or raised on-site, with the animals fed on kitchen scraps and the gardens with compost.
Homage is also a proud member of EarthCheck, with a dedicated Green Warrior to drive further sustainability.
The menu is indeed a homage to the surrounding region, with ethical ingredients such as farmed Barcoo grunter, redclaw, and wild-shot venison, which Chef Ash Martin transforms, with modernist technique, and a signature touch of playfulness into something more.
What others say
“The restaurant is helmed by chef Ash Martin, who serves contemporary, clever dishes in tune with the local area ... A worthy dining destination even if you’re not staying at the retreat.” –Callan Boys, goodfood.com.au
Named by Traveller as one of Regional Australia's ten best restaurants with a room. October 2019
What
A progressive regional restaurant located in southeast Queensland with a focus on sustainability, provenance and fire