Newcastle’s HUMBUG restaurant is leading the way in regional dining
For those living in Newcastle it’s no secret we’re experiencing a foodie revolution — thanks in part to a combination of regional travel ramping up and a migration of hospitality talent out of Sydney and Melbourne.
The revolution news has now spread beyond our borders with Good Food Awards recently announcing 2 of their 5 finalists in the Best Regional Restaurants in NSW award being based in the Hunter — EXP in Pokolbin, and Newcastle's very own HUMBUG.
And on a recent re-visit to the Hunter Street restaurant, it’s easy to see what the nomination is all about.
Photo credit: Daina Marie Photography
Co-owners Michael Portley and Stephanie Wells, together with the HUMBUG team, exude the kind of passion and enthusiasm that’s required to create a dining experience that stands out amongst the crowd. That, together with some seriously impressive resumes.
Michael's experience is extensive and includes: head chef at Bodega, Sydney and Subo in Newcastle; sous chef at Africola, Adelaide; training at Porteno and Black Star Pastry in Sydney (famous for its strawberry-watermelon cake, dubbed the “most Instagrammable cake in the world”).
Co-owner of Humbug, Michael Portley. Photo credit: Daina Marie Photography
Steph’s years of experience as a restaurant manager is evident as soon as you arrive. Having worked the floor at Newcastle’s Flotilla, and Africola in Adelaide, Steph and the team know how to bring an attentive, yet relaxed approach to the floor.
Wine connoisseurs will be intrigued by Steph’s high quality and eclectic wine selections from small, family owned and run wineries. Steph’s playful personality also allows her to keep it more than approachable for the not-so-knowledgeable wine drinkers like myself.
Co-owner Stephanie Wells. Photo credit: Daina Marie Photography
Perched at the bar for our dining experience Steph introduced the menu as being “their best offering to date”, and there’s plenty of dishes to back this statement. The seasonal crudité of freshly picked vegetables from Newcastle Greens and miso bagna couda comes highly recommended by the team. ‘It’s a moreish and satisfying snack that truly makes you appreciate the gorgeous seasonal vegetables available right now”.
The handmade mushroom dumplings with mushroom xo sauce has become a signature dish. These tasty parcels are coated with punchy sweet, buttery sauce with a savory kick from the xo. Vegans will also be delighted to know that these dishes are also feature on their Vegan menu.
Mushroom Dumplings. Photo credit: David Griffen Photography
Then there’s the Bucatini with Coffs Harbour king prawn, cimi de rapa and chilli prawn butter,
“I think it’s a “best version” of a chilli prawn pasta”, Michael says.
Photo credit: David Griffen Photography
Taking the “Feed Me” option, we left all the decision making up to Steph so we could sit back and enjoy.
Four courses made up our Feed Me experience and it was the snapper crudo with its zesty mandarin and garum dressing that stood out. The crispy pork was, however, my favourite, with just the right amount of chili bite, basil and peanut flavours, and wrapped within a lettuce cup, it brought together the perfect pairing of soft and crunchy textures.
The freshness of the produce is obvious with every bite. Michael and Steph place a big emphasis on sourcing their produce from as many local suppliers as possible such as Hungerford Meats in Branxton, and Newcastle Greens to ensure they’re buying the best in local and seasonal vegetables.
Photo credit: David Griffen Photography
Dessert ended the evening on a high note. The buttermilk panna cotta is layered with burnt orange and features an amaro twist. We also loved Steph’s suggestion of a post dinner espresso shot, helping to bring us out of our food and wine haze.
Photo credit: David Griffen Photography
Whilst the menu speaks for itself, it’s the dining experience Michael and Steph have created that makes HUMBUG a dining experience to remember.
Prior to his career in the kitchen, Michael was an aspiring musician, and takes care of the restaurant’s soulful playlist along with the acoustic engineering in the dining room.
Steph has an eye for art and design, which saw her graduate with a Bachelor of Art Theory from the College of Fine Art (COFA) in Sydney before hospo life took a hold. Steph’s interior selections such as the Crumble Pendant light by local designer Amy Vidler, and art displays by locals Ellie Hannon and Holly Leonardson bring a comfortable and vibey atmosphere.
Photo credit: David Griffen Photography
“It’s a really exciting time to have a restaurant in Newcastle,” says Michael.
“But it isn’t just about raising the bar for the food scene in this region, it’s about creating a restaurant that can proudly hold its own in any Australian city”.
Photo credit: David Griffen Photography
Steph adds, “Whilst we care deeply about the quality of product and customer experience, we want to do it in a way that is fun and relaxed, our food is considered and delicious. There is no pretentiousness or stuffiness.”
Whilst HUMBUG has already been awarded a prestigious “hat” at last year’sAustralian Good Food Guide awards — one of only two hatted restaurants in Newcastle, as at October 2023, we’ll be cheering them on come Monday November 11 when this year’s Good Food Awards night takes place, and NSW’s Best Regional Restaurant is announced.
