Homage Restaurant (Menu)

First

Emu Heated Gently Over Fire, Whey Butter, House Curd and Native Pepper

Murray Cod Lightly Pickled, Bush Lemon, Lettuce Only Picked Today

Mushroom, Egg Yolk, Pine, Fermented Garlic

Homage Farm Pork Roasted Slowly Over Coals, Apple and Celeriac

Wood Fired Leek, Smoked Hen, Warrigal Green, Macadamia

Second

Grandchester Grain-Fed Sirloin Baked in Hay and Milk, Coal Roasted Celeriac, Smoked and Dried Beef, a Sauce Like Diane . . . But Not

Coal Roasted Rooster Leg, Barley, Malt, Buckwheat and Garden Bits

Kangaroo Sausage, Native Pepper, Bread, Vegemite and Onion Gravy

Barcoo Grunter, Tomato, Fermented Grain

Homage Farm Lamb, Smoked Potato, Caper Berry and Olive

Rosevale Beef Brisket Roasted Over Coals, Potato Baked in the Fire, Sweet Corn with Tahini and Salted Curds, Condiments

Sides

Tomato Salad, Fermented Tomato, Soft Herbs and Black Garlic

Wood Oven Baked Potato, Rosemary, Smoked Butter, Wattleseed and Lardo

Sweet Corn with Tahini and Salted Curds

Third

Chocolate, Macadamia, Rosella and Emu Egg

Carrot, Almond, Fromage Blanc

Strawberry, Goats Milk and Toasted Grain

Pear Baked in Salt Pastry, Candied Fennel

Goat Camembert Baked Over Coals, a Few Things From the Garden and Preserving Room

Liquid Dessert

Soumah, Dolce Rosé - Yarra Valley, Vic

Noble D'arenburg Mud Pie, Noble Rot - Mclaren Vale, Sa

Morris of Rutherglen, Premium Rare Topaque - Rutherglen, Vic -

Penfolds Grandfather Rare Tawny - Barossa, Sa

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