Header image
line decor
line decor


Barramundi, Shitake and Truffle jus with Balsamic reduction

Homard's Lobster salad with Mesclun and Celery Vinaigrette

John Dory with tomato confit and celery

Mediteranean style Haddock with Geoduck Pastry and Soignon

Seared Chilean Seabass steak with Glass Lagsane

Seared Orange Roughy with Baked Crispy Aubergine and Lobster cocktail

Sole toasties with Red Onion,Caprice and Mildara-Balsamic reduction

Tripple Ox-tounge with Chorizo,Eryngii and Glace de viande

Enjoying the Black Pasta

Howard with Chef

Sabrina with Chef

Tasty Homard

Baked Chilean Seabass on a bed of Asparagus with Green Herb Dressing

Homard's signatured Lobster Platter

Homemade Lobster Ravioli with Porcini gravy

Sabrina, Herlina and Putra with Homard