Homage Restaurant

A few words from Homage Restaurant

Homage Restaurant is a hyper-local dining destination in the midst of Australia's food bowl.

Set on 12,000 acres, just one hour from Brisbane, and upon some of the most fertile farming soil in the Southern Hemisphere – the highly awarded Homage Restaurant has a real sense of place. Purification and creation were quickly embraced following a fire in 2018 that burnt the restaurant to the ground.

With the Homage market garden, orchard, mango trees, beehives, and free-range farm to harvest from, ingredients are either grown onsite or sourced from producers who live just down the road. As a result, Homage's menus are spontaneous and ever changing.

The Homage culinary team are passionate about ‘from the land and sea' philosophies and sourcing from local farmers and producers. His style of cooking places an emphasis on locally sourced, sustainable ingredients combined with structured techniques and sophisticated flavours.

Executive Chef Luke Wakefield and his team of talented Homage chefs continue to unlock the natural, organic and seasonal treasures of the Scenic Rim, Darling Downs, Lockyer Valley and Ipswich regions.

Homage create with traditional methods of cookery; fire, smoke, a preserving room and coal pits. There are no shortcuts. That's what Homage has always been about, but now, Homage is doing it visually in front of diners and in such a pure form.

There is real irony that fire has been such a focal point of cooking over the past six years. The team have striped the food style right back then elevated it to a new creative level. Now two venues - In the elegant homestead, Homage is elegant dining with stunning views of the valley, and The Barn - historic, 100+ year-old, a more informal setting with a majority of the menu from the open fire and hearth located on the paved patio adjoining The Barn.

Onsite market garden – The chefs have embraced the old and forgotten skills of the past by pickling, dehydrating, preserving and smoking food waste. Guests are welcome to join the daily Market Garden Tours which includes the Smokehouse in action and the Fermentation Room that includes rows of pickled and fermented vegetables and fruits in jars.

Homage has 99.9% food waste recovery through feeding the onsite pigs and chickens. Garden waste is composted onsite. Homage collaborate with Mallow Sustainability, a small-scale local business, who collects the food waste, composts it on their farm then Homage purchase produce from their farm.

The honey from the onsite beehives is used to create amazing dishes at Homage.