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The background to our meal at Humid was not auspicious. After booking in for a meal on Boxing Day several weeks in advance (which required a number of phone calls before I got on to a person – damn those relaxed Queenslanders), the restaurant phoned us on the day, first asking if we minded coming in earlier (our booking was for 8pm, we said fine) and then phoning back to ask if we would come in the next day instead (apparently we were the only booking and they decided they didn’t want to open the restaurant). Not a great start. I will also add that Boxing Day 2009 was not generally a great day for our party, as we arrived in Noosa in the wee hours and due to a double-booking at our accommodation ended up doing some impromptu camping overnight in the car. Nice.

So after a false start, we headed to Humid the following day. Humid is relaxed in style but aims for a fine dining experience with its ‘Modern Australian’ food. The restaurant is split-level, tables are unclothed and the floor is polished concrete. Prior to going there I was told that it was a restaurant that the locals eat at, rather than the tourists, which was definitely a selling point for me.

On to the food, I opted to forego entrée and instead snacked on some Kalamata olives with rosemary and peppercorns ($8).

Mr M ordered the duck, ricotta and sage ravioli with summer braised french lentils ($17):

This dish fell flat. The stuffing for the ravioli (which Mr M duly fed to me) was bland, with the ricotta at the forefront and the sage and duck pretty much non-existent. The french lentils were okay but didn’t add a lot to the dish. Mr M also thought that the pasta itself wasn’t great, it was a bit thick and rubbery at the edges.

Our friend P ordered the rabbit, leek and macadamia nut pie, with cauliflower cream and verjus glaze ($18):

Nice meal, terrible picture (reminds me of a volcano!)

P had eaten this dish on previous visits and really enjoyed it. I snaffled a little taste and it was a good choice – rich, unctuous rabbit with some interest from the leek and crunch from the macadamias.

S ordered the wasabi tempura battered king prawns ($17):

Apparently this is their “signature dish”… S was happy with it.

On to main course, uncharacteristically, I ordered the spatchcock, which was served with fried soft white polenta, baked mushrooms and sweetcorn, basil and caper jus ($30):

This dish was also a bit bland, though I blame myself in that chicken can be the ‘safe’ (ie. boring) item on the menu. The mushrooms were moist and full of flavour but I found that I kept adding more and more seasoning to the spatchcock and polenta. The caper jus could have amped the flavour of the dish, but unfortunately it too was under seasoned and a bit bland.

Mr M chose better and ordered the Atlantic salmon with avocado, tomato & red onion salsa, aioli, parsnip crisps ($29):

I snaffled some of his dish and was annoyed that I hadn’t ordered it myself. While it looked a bit fussy on the plate (when is a zigzag of aioli necessary?) it was full of flavour. The salsa was fresh and tasty, the fish was well cooked, the parsnip added crunch and the aioli brought it all together.

P ordered the duck confit, with sweet potato purée, pak choy, soy, ginger and turmeric glaze ($30):

His dish was also better than mine – a thick sticky sauce covered a nicely succulent duck.

S also had some steamed Asian leaves with oyster sauce, toasted cashews and fried shallots ($9):

Fine.

Underwhelmed with my choice of main, I decided to have some dessert – coffee panacotta with frangelico and coffee reduction and roasted hazelnut prailine ($13):

This was good but not amazing. I enjoyed the consistency of the panacotta, just set with a good wobble to it. I felt that the dessert ticked all the boxes but didn’t have a lot of ‘wow’ factor.

Mr M chose better (again!) with his ice cream sandwich of crisp tuilles, vanilla bean ice-cream, lemon curd and Sauterne poached pear ($12):

White on white

I thought there was a lot going on in this dish (perhaps too much). Wedged between the layers of crisp tuille was ice-cream, lemon curd, blueberries and white wine poached pear. Certainly it had flavour but I think it was a little unfocused with all the different elements competing rather than working together. Mr M disagreed, he enjoyed the disparate parts as well as the dish overall.

All in all, this was a solid meal, although my choices in particular were a little underwhelming. Humid aims for a fine dining experience and certainly the food has lots of ‘cheffy’ elements, but many of the dishes are safe or obvious and they are not pushing boundaries here. That said, some of the dishes were very good, well executed and full of flavour. Go here expecting a good meal, but choose wisely. Hopefully the restaurant won’t phone you on the day to cancel your booking!!

Details

Humid
195 Weyba Rd, Noosaville, Queensland
(07) 5449 9755

Humid on Urbanspoon

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