Humble on Duke is nestled along Duke Street in Sunshine Beach, a small, cosy restaurant upstairs from the hustle and bustle of the street. Experience Modern Australian, Mediterranean and Middle Eastern flavours matched with signature cocktails and a great boutique wine list.
Inside, you’ll find colourful abstract art adorning the walls and a fun, chilled vibe that encompasses the Sunshine Beach dining scene, meeting friends, relaxing and soaking up the vibrant atmosphere.
Humble on Duke’s menu is inspired by owners, head chef Stacey Conner and Jade Tareha, who runs the front of the house. Stacey is originally from New Zealand and has travelled the globe as a chef, particularly enjoying the Middle Eastern approach to eating.
Humble on Duke is all about good, honest food and a personalised dining experience. Stacey and Jade’s goal will always be to express their love for genuine hospitality and delicious food matched with great wine from the regions of Australia and New Zealand.
Offering an ever-changing menu, utilising fresh seasonal produce from the region and encouraging sustainable local produce. Humble on Duke was officially awarded the Snail of Approval accreditation and is proud to be part of the Slow Food Noosa network.
The menu is designed to share, charging a set price per head, and you have the choice to “Add On” other dishes from the menu if you choose to. Included is an assortment of four “Snack Plates” and a selection of one of the “Larger Plates”.
Customers can also pick the wine pairing option or choose from their wine list, cocktails, spirits, beer and cider varieties.
A menu sample of the “Snack Plates” includes Chilled cucumber, herb and coconut soup with spanner crab and dill. Noosa gin cured salmon gravlax with soft herbs and sumac. Turkish bread with baba ganoush and the Sabzi Khordan, fresh herbs, summer leaves and Persian feta.
The “Larger Plates” sample is the tender lamb rump with pistachio, peppercorns, summer greens, labneh, and mint. Or the house-made smoked potato gnocchi with mushrooms, cashew cheese and sweet and sour onion, plus other seafood and house-made pasta dishes.
For “Sides”, you could add the delicious charcoal carrots with maple, buttermilk dressing and dukkah. And if you have room for dessert, try the smashed pavlova with macerated strawberries, crème fraiche and sumac.
Humble on Duke will consistently deliver an impressive dining experience, matched with an excellent wine list and impeccable service.
Open for dinner Monday and Thursday to Saturday from 5 pm.
Humble on Duke Awards