Directly translated as 'smoke' in Spanish, Humo features a four-metre long grill with no electricity or gas utilised as cooking fuel. Dishes are only prepared over a selection of woods that add subtle flavor differences. The menu is described as predominantly product-centric and influenced by the precision of Japanese cooking techniques, as well as Prada’s Colombian background. The wine list features vats from small artisan producers and centuries-old traditional producers, with a particular emphasis on aged Burgundy and Bordeaux.
The 34-seat restaurant (in the former site of Anthony Demetres Wild Honey on St. George Street) consists of counter seating around the grill, a small dining room and a 10-seat chef’s table in the basement, which is designed for private dining, tastings, and exclusive events.
Jime Hampshire trout marinated and smoked in juniper, roasted with white Ubame oak, topped with six-month aged Baerii caviar and wrapped in kombu seaweed; and hand-dipped Orkney scallops grilled directly over French oak used to age whiskey for 25 years, Speyside whiskey sabayon and ‘Shiraita’ white kombu seaweed.