Food without memory is just digestion

Saturday, 3 January 2009

HUMiD: It's not just the weather!

Your Humble Correspondent was bereft, Gentle Reader. Invited to a fellow Christmas refugee's beach shack in Noosa for bubbles, we were lamenting the availability of "foodies' food" in the verdant and vibrant playground of Noosa. "Oh, the pain ... the pain" went the chorus from the Child Bride and your piteous scribe. As previously noted, the ingredients are superb and one could not want for better venues. Why can't people turn this into quality fare, instead of pap more worthy of an English grandmother's kitchen?

"Hold on, old chap!" ventured the Canuck. "You should try humid". Poor deluded soul, thought I. After all, I had grown up in this vicinity ... the humidity was remarkably pleasant at 80%, and conducive to champagne consumption in an oddly satisfying fashion. [Note: In the same way that Inuit have an extraordinary number of words for snow, Queenslanders have many (umm, 3?) words for "sticky"]. He was obviously confused. And then he rang the restaurant, and made a booking for me. Oh Happy Day!

Serendipity is a funny thing, Gentle Reader. Horace Walpole coined this remarkable word to describe the curious happenstance where a paraphrasing Correspondent makes "discoveries, by accidents and sagacity, of things which he was not in quest of....".

HUMiD is a discovery worthy of the Three Princes of Serendip. Hidden in the back streets of Noosaville, it is an oasis of quality and friendly service in the wet desert of the Sunshine Coast. Here, at last, a chef in complete control of her kitchen. Here (Oh, felicitious day!) a floor staff that understands quiet and efficient service. Finally a "fusion" or "contemporary" restaurant that carries food service traditions forward, instead of irrevocably departing from them.

HUMiD's website describes the welcome as "arriving at an old friends's home", and I for one concur. This restaurant has all the warmth of an old favorite, yet projects so much vitality and energy that it almost leaves one breathless.

We chose the San Choi Boi and Scallops on Polenta to start - both were excellent and delightfully delicate. 'Ah, this is more like it' we ventured, and while the Child Bride sipped away on a Limoncello and Champagne with Muddled Limes cocktail, we thanked the Heavens for this little slice of Elysium. On, then, to my Assiette of Pork and some Balga Lamb for Her Highness. Oh my very, very goodness! Fine food, real food, delicious food ... Why can't we negotiate to bring this jewel to Tokyo!
My advice to Tokyo residents is to immediately drop all pretence and fly off to Noosa (having previously made a reservation at HUMiD). Take only your closest companions, those you would trust with a deep secret. Sit near the windows to take in the view, with your back to the door if at all possible. We wouldn't want the news to get out - HUMiD is hot!
HuMID: 195 Weyba Road, Noosaville, tel: +61-7-5449-9755
Rating: Food: 8; Drinks: 8; Service: 7; Ambiance: 8; Price: 8 ($$$). Total 39/50


Jon said...

Phoar, I reckon I'd fully forgotten there was such a thing as barramundi until I looked at their menu. Looks nice, in a relaxed and sunny-weather way!

Anonymous said...

Fantastic – I am glad you enjoyed it, I was hoping you would

The Canuck