Homestead On The Roof
Touting itself as a ‘literal farm-to-table restaurant’, Homestead On The Roof launched last month from Scott Weiner and Greg Mohr (behind Fifty/50 and Roots) and quickly delivered on its promise – to serve up a seasonal menu where each dish features ingredients grown on-site atop the restaurant roof, mere metres away from the tables at which diners sit to enjoy the fresh meal alfresco. But disregard any measly garden backyards you may have imagined; Homestead’s is a 1,000 sq ft ‘organic food meadow’, featuring a living wall and two vertical gardens, which together produce some 130 herbs and vegetables that then star on the dinner plate.
The inaugural summer menu, dished up by chef John Wayne Formica (formerly of Sunda), sees his signature Italian and Lebanese touches on all four corners of the menu. From the garden, heirloom tomatoes are served with whipped ricotta and house-cured olive spread, while from the mill, sweet corn agnolotti is prepared in a parmesan corn broth with wild mushrooms and manchego. From the water, arctic char is accompanied by pistachios, bacon, compressed apples and nasturtium, and from the land, chili-braised pig ears arrive with caramelised endive, fried almonds, pecorino and shishito peppers. Due to the Homestead’s dependence on warm-weather harvest, the restaurant will only be open during the summer months, and is set to close for the season in mid-October, so get up on the roof early!