Homage is a new concept in dining and a 12-month labour of love for Spicers Hidden Vale Head Chef Ash Martin.
Set within a historic homestead on a picturesque 12,000-acre property, this exciting new restaurant at Grandchester will offer an unrivalled dining experience.
As the name suggests, it will pay due respect to the land, the local farmers and the produce itself, with each expertly crafted dish having added dimension.
To do this, Ash and his team design menus inspired by the local produce that they hand select daily. As a result, it is a menu that changes constantly based on what is harvested that day. Whether it’s fresh seasonal vegetables handpicked from our market garden or local Freshwater Cray and beef from our own property, this is dining in its purest form.
Homage restaurant has been awarded one Chef Hat in both the 2017 Brisbane Times Good Food Guide awards and the 2016 Australian Good Food and the 2015 Travel Guide Chef Hat awards.
ABOUT OUR CHEF, ASH MARTIN
With a reputation gained as Head Chef at Spicers Peak Lodge, Ash has brought his ‘paddock to plate’ philosophy to Homage Restaurant. It’s a way of cooking that places the emphasis on locally-sourced, sustainable ingredients combined with the structured techniques and sophisticated flavours of fine French cuisine.
Together they create a signature style that saw Ash awarded a Chef Hat by both the Queensland and Australian Good Food Guides. Now, Ash and his talented team are looking forward to unlocking the natural, organic and seasonal treasures of the Darling Downs and the Lockyer Valley as they aim to raise the bar even higher at Homage Restaurant.
With passionate and skilled culinary teams who have been collaborating and creating non-stop for the last few years, and the recent bounty of produce from our new market gardens and the local region, we feel it is worth celebrating our culinary connection with the land and it’s producers as well as Australia’s thriving gastronomic scene.
Working closely with local producers, who are considered part of the Spicers family, including a number of farm suppliers who are now working directly with the chefs to create bespoke produce for each season and menu, is a fundamental part of Spicers culinary philosophy. As Spicers is growing its culinary credentials and commitment to sustainability there is now an additional emphasis on home grown produce.