Sydney's Hartsyard reopens with new team, new menu

Last year Sydney's Hartsyard, originally a fried-chicken diner before it closed in 2017 and reopened as Hartsyard 2.0 serving more contemporary food, was sold.

 

Owners Gregory Llewellyn and Naomi Hart decided to step away from their business after seven years, handing the keys over to the head chef Jarrod Walsh, and his partner Dot Lee.

 

The fried chicken is gone, and the menu has been given a refresh to focus on refined share-plates and a set-menu offering. (The two set menus, $75 and $95, are now also in vegetarian and vegan.)

 

“We’re putting our stamp on all the things we loved about Hartsyard, and then some,” says Walsh. “For example, we’ve been working on our own version of Hartsyard’s popular cheddar puffs with roasted black pepper, parmesan, gruyère and gouda. It’s cheese on cheese – it’s going to be a big hit.”

 

While dishes like Hartsyard's fried duck remain on rotation, Walsh is looking to seafood and vegetables more.

 

There's Geraldton kingfish tartare with seaweed chips; Clarence River baby octopus marinated and grilled with roasted peppers and smoked charcoal potatoes; and stone fruit with smoked sheep’s milk yoghurt and Japanese yukari shiso.

 

Restaurant manager Andrea Spagna has also expanded the wine list, while new head bartender Paddy O'Rourke (formerly Bulletin Place and Dead Ringer) has redesigned the cocktail menu and added a new range of beer and sake. For summer, one signature drink is the Stonefruit Slipper made with stone fruit vodka, maraschino cherry and lemon sherbet.

 

www.hartsyard.com.au

 

Photography: Steven Woodburn