Our first experience at Homage had hubby moaning with delight throughout the meal and I swear he slept with a smile on his face that night dreaming of the delicious degustation menu we’d demolished. I was equally charmed and, as such, we couldn’t wait for our second night at Homage. This round however, with our taste buds already whet with the possibilities, we chose from the a la carte options.
I don’t believe I’ve ever met more perfect Scallops ($21). Not only are they extremely fresh specimens coming from the pristine waters of nearby Mooloolaba, but also a fine example of flawless execution. Caramelized on the outside and sublimely tender within, we both exhale an audible ‘mmm’ on first bite. Nasturtium leaves from the garden are a pretty round shape, but also lift the plate with a peppery taste. Three variations of cauliflower – puree, pickled and dehydrated sponge – alongside toasted almonds, furnish multi-layers of texture and get us off to an intriguing start.
A duo of faintly tanned Chicken ($36) pieces remain with their skins on, retaining their natural moisture within. Smoked local carrots criss-cross the crest livening the plate with a vibrant orange hue. Local Emmos fromage blanc and a caramelized fig not only bestow dainty adornment, but prove essential components in the overall flavour profile. The fattiness of the light whippy goats’ curd equalizes the smokiness in the carrots, while the fig, when sliced finely, adds fruitiness to every bite.
The Daily Find ($8) features a selection of local and harvested vegetables. Roasted lightly, with veggies this fresh and naturally sweet, there’s no need to cook them too much.
The sides are all so good, I’d be perfectly happy making a meal out of these alone.
Hubby’s wholehearted moans indicate success for the Cheesecake ($15). Sous vide preparation gives it a mousse like texture. Both crunchy and pureed rhubarb gifts piquancy and diversion in consistency. Guinness and gingerbread crumb, we think, is a rather special creation. The hint of Christmas spice goes particularly well with the rhubarb, cheese, and lemon and berry gels. My reaction mimics hubby’s, and we both smile moments later when a guest at a neighbouring table has a similar reaction.
Breakfast: 7:30am – 10am daily
Lunch: from 12 noon Wednesday to Sunday
Dinner: from 6pm Monday to Sunday