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.
Abajo (meaning “below” in Spanish) - is a chef counter-style dining table in the the basement space - seating just ten guests - with a menu divided into five “steps”, each of which contain two to four small but perfectly formed dishes championing a seasonal core ingredient.
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.