Set within an historic homestead, on 12,000 acres and upon some of the most fertile farming soil in the Southern Hemisphere – Homage restaurant has a real sense of place.
Led by Head Chef Ash Martin, there is purity and a respect for the land in the methods adopted by the chefs at Homage. With an 89 bed market garden, orchard, giant mango trees, bee hives, and a free range kitchen farm onsite; much of the produce entering the kitchen comes from Hidden Vale itself. The menus are supplemented with local produce hand selected and collected from farms in the very near surrounds, based entirely on what is fresh and in abundance at certain times of the year. As a result Homage’s menus are spontaneous and ever changing whether you decide on a la carte or tasting menu.
A pre-dinner tour of the market garden with the chefs takes in the smoke house, coal pit, wood fire oven and preserving room, showcasing the traditional cooking techniques adopted by the chefs in their menus – a truly immersive experience.