Five years in, HUMBUG is looking back at the dishes that shaped it
When HUMBUG first opened on Hunter Street almost five years ago, it wasn't trying to be an Italian restaurant.
It was a modern wine bar built around handmade pasta, snacks, and global influences, shaped by Executive Chef Mike Portley's experience in kitchens like Bodega and Africola. Menus shifted constantly, ideas evolved, and experimentation was part of the appeal.
Three consecutive Good Food Guide Hats later, HUMBUG has established itself as one of Newcastle's leading Italian restaurants, known for handmade pasta, artisan antipasti, and produce-driven cooking.
"As we've spent more time making handmade pasta and refining our antipasti program, we've naturally drawn closer to classic Italian traditions," owner Stephanie Wells said.
"We've arrived at a place of quiet confidence, reproducing Italian classics, often with a modern spin, but always with traditional sensibilities"
They are excited for the launch of their Spring menu which will fortify their approach to regional Italian cooking.
Return of familiar favourites
Before they immerse themselves in their new direction. They wanted to pause and reflect where they have been.
For their current menu, Humbug has launched their Favourites 2.0 – a retrospective menu bringing together some of the dishes guests have loved most over the past four and a half years.
Launching on July 15 and running until the spring menu arrives, the limited menu is less about nostalgia and more about celebrating the evolution of the restaurant, before their next era begins.
The team have looked back through the years of menus to revive dishes diners still ask about long after they've disappeared.
Leading the list is the Rib Sando, officially crowned HUMBUG's number one favourite by guests. The stacked sandwich returns alongside a collection of dishes that showcase just how much the kitchen has evolved.
Handmade pastas remain at the heart of the menu, with plates including:
→ Campanelle with Yamba king prawns, chilli and fennel,
→ Cassarecce with duck sausage, porcini and cavolo nero,
→ Macaroni with mushroom and soy-cured yolk, and
→ Mafaldine with rib and brisket ragù, gremolata and aged gouda. Select dishes can also be elevated with freshly shaved black truffle.
The grill continues HUMBUG's produce-first philosophy with
→ BBQ Murray cod,
→ Barnsley lamb chop, and Eggplant Parmigiana
Signature snacks such as the
→ Spicy Tuna Crudo
→ Mushroom Dumplings with Mushroom XO,
→ Sydney rock oysters and 48-hour sourdough focaccia also make an appearance.
For those dining plant-based, a dedicated vegan menu ensures favourites aren't reserved solely for meat eaters.
A menu made to linger
The menu expansion comes alongside a growing drinks program that leans into Italy's long-standing aperitivo tradition.
Guests can explore a selection of amari, vermouths and dessert wines designed to begin or finish a meal. A standout is Papalote's (Humbug's sister venue) own house aperitivo created in collaboration with Red Mill Rum.
Whether you're new to the Humbug experience or a returning guest, there's no better time than Spring to experience the flavours, and Humbug energy that Steph and Michael bring each visit.
Photo credit: Dom Cherry
