Humid Restaurant

DAYS OF BUSINESS

Wed - Sun:	12:00pm to 3:00pm 6:00pm to 10:00pm

Blending breezy urban style and quality with Sunshine Coast relaxation, HUMiD offers a dining experience unlike any other in Noosa. Situated halfway between Hastings St. and the river, the airy split level warehouse space provides privacy away from the crowds while still gazing out over water views.

Lunchtime is an opportunity to dine surrounded by sunlit Noosa foliage; while contemporary tones against the night skies create a sleek relaxed atmosphere - intimate enough for a romantic dinner, spacious enough to accommodate a corporate gathering or party.

Latest User Reviews

"Poor choice of wines - Cheapest red was $48. When questioned on limited choice we were told that it was our opinion and the locals were happy. (2 people were locals and 2 from Melbourne). Food was very good but for the price it would want to be! A special night spoiled by both staff and owner who believe in their own importance. Review by PIMM, May 2010"

"The staff and owners are very friendly and the food is always great. Nice, relaxing place to spend an evening with friends." more reviews

Chef	Michelle Hordon - Smith
Price Guide	Entrée $13 - $17, Main $27 - $30, Dessert $9 - $11
Payment Options	Cash, Amex, Visa, Mastercard, Eftpos
Features	Licensed
Ambience	Relaxed, Romantic
Food	Vegetarian option

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	60	110

Dinner

Starters

Crisp Fried Duck: Cabbage, spring onion wontons-soy, ginger dipping sauce.

12.00

Parmesan Crumbed Button Mushrooms: Aioli, pesto, shaved grana padana.

11.00

Ligurian Small black Olives: marinated chilli,garlic, thyme (Italy).

6.00

Green Olive: Stuffed with Spanish anchovy (spain).

7.00

Manzanillo Plump: Mixed olive marinated rosemary, peppercorns (Australia).

6.00

Selection of Each Variety of Olives

12.00

Entrees

Crisp Fried Quail: Mushroom ravioli, roasted pumpkin cream sauce.

15.00

Vitello Tonnato: Thin slices pink poaced veal, tuna mayonnaise, fried capers.

14.00

Seared Yellow Tuna: Asparagus spears, poaced egg, shaved Parmesan, balsamic syrup.

15.00

Rabbit: Leek, macadamia nut pie, cauliflower cream, verjus glace.

17.00

Wasabi Tempura Battered Prawns: Lime kaffir mayonnaise.

16.00

Iceburg,: Crisp bacon, sieved egg, croutons, toasted pinenuts, garlic & Parmesan dressing.

13.00

Mains

Schnapperfillet Egg Dipped: pea puree, buttered kipflers, sauce gribiche.

28.00

Crispy Skin Confit Duck Leg: Sweet potato puree, ginger, tumeric & soy glace.

28.00

Altantic Salmon Pancetta Wrapped: Pumpkin, bean, shaved fennel, fetta, seeded mustard aioli.

27.00

Eye Fillet Steak: Potato roesti, duck liver pate, green peppercorn sauce.

30.00

Chicken : Baked in wine & herbs, haricot bean, summer vegetable cassoulet, tarragon jus.

27.00

Veal Escalopes: Mash potato, steamed asparagus, current & pinenut balsamic glace.

28.00

Spaghetinni: Prawns, black mussels, fish, baby spinach, vermouth & chive cream sauce.

29.00

Sides

Greek Salad: Noosa red tomatoes, cucumber, olives, red onion, goats fetta.

9.00

Roasted Kipfler Potatoes: Fresh thyme, sea salt.

8.00

Steamed Chinese Broccoli: Snjaps, snow, oyster sauce, toasted cashews, fried shallot.

8.00

Rocket: Parmesan, roast pinenut salad, balsamic dressing.

8.00

Dessert Sweets

Lemon Pie : With Italian meringue.

11.00

Semi Freddo Zabaglione: poached peach, almond biscotti.

11.00

Sticky Date and Chocolate Pudding: Butterscotch sauce and gippsland double cream.

10.00

Roasted Mango & Bluenberry Creme Brulee

10.00

Ice-cream Sandwich: crisp tuille, vanilla bean ice-cream, lemon curd, poached pear.

9.00

Dessert Cheese

Cheese Plates: Served with house rolled lavoush & turkish dried fig. 1 cheese/ 2 cheese/ 3 cheese

11.00/ 15.00/ 18.00

Pyengana Cheddat (tasmania, Aust): one of the few true Australian clothbound naturally matured semi-hard cheese.

11.00

Queso De Valdeon (valdeon valley, Spain): This is a salty Spanish blue cheese.

11.00

Brie De Nangis ( east Paris, France): Bried de nangis is creamy and smooth. One of the milder, more buttery bries.

11.00

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 14/12/07.

Previous user experiences

Overall 6.3 - Food 8, Ambience 4, Value 5, Service 8

Poor choice of wines - Cheapest red was $48.

When questioned on limited choice we were told that it was our opinion and the locals were happy. (2 people were locals and 2 from Melbourne).

Food was very good but for the price it would want to be!

A special night spoiled by both staff and owner who believe in their own importance.

Review by PIMM, May 2010 (PIMM - May, 2010)

Overall 8.8 - Food 9, Ambience 8, Value 8, Service 10

The staff and owners are very friendly and the food is always great. Nice, relaxing place to spend an evening with friends. (Sammy - September, 2008)

Overall 7.3 - Food 9, Ambience 4, Value 7, Service 9

Has no ambience, but good food. (alan - See my reviews (5) - January, 2008)

"Humid Restaurant and Bar has a split level design that provides lots of nooks and crannies while maintaining an open, airy feel... The food turned out from the open kitchen is in keeping with the relaxed Noosa atmosphere. We enjoyed a beautifully-presented rabbit, leek and macadamia pie and a vitello tonnato with fried capers was also prepared with care and attention..."

Sue Dyson and Roger McShane, Food Tourist - January 2008

"Despite the location there's no sea view, instead an airy Asian - influenced interior provides a leafy outlook, with restful surroundings of dark wood and white banquettes..."

Anthea Loucas, Gourmet Traveller 2008 Australian Restaurant Guide - November 2007

"Changing menu since day one, due to their huge popularity..."

Kylie Lang, Brisbane News and Dining Out Guide 2007 - August 2007

"Humid is a big, airy, barn of a room with a kooky little bar and lounge area, and a short flight of stairs leading up to the dining floor. The menu is crammed with enticing dishes (they even have an olive menu), and caters admirably for vegetarians. And, when the food arrives, it's very bit as good as the menu promises. It's the service, however, that really sets Humid apart; cheerful, warm and not at all put out by odd requests, grumpy old men or children."

Anthea Loucas, Gourmet Traveller 2007 Australian Restaurant Guide - October 2006

"The quandary here is not what to have, but what to risk missing, so saitisfying and dangerously tempting is the food at this newish Noosaville restaurant. For starters, the olive menu is hard to ignore, as are hors d'oeuvres such as parmesan-crusted asparagus spears with alioli. The wine list is interesting, well-priced and suited to the food, which is some of the most approachable and more-ish in this restaurant-dominant town."

Anthea Lucas, Gourmet Traveller 2006 Australian Restaurant Guide - January 2006

"...Wide windows frame the dining room on three sides allowing for cool, effective, cross ventilation and tables are spaced nicely to give a feeling of roominess. The menu is a pleasure to read with every dish jumping off the page and commanding your attention...There's a menu of olives which is a pleasant way to start your meal, but leave room for the desserts, all of which is house made, because they too are great. "

Madeline Healy, The Courier-Mail Good Life Restaurant Guide 2006 - January 2006

Search

Browse by location

Browse by cuisine

Humid Restaurant

DAYS OF BUSINESS

Latest User Reviews

Chef

Price Guide

Payment Options

Features

Ambience

Food

Restaurant areas and private dining

Add a review

Add a review

Previous user experiences