Hartsyard has opened its doors with a new head chef, refreshed menu and rebooted interior.

New York-born chef/owner Gregory Llewellyn and incoming head chef Jarrod Walsh (ex-Automata, QT Sydney) are offering a menu of 12-14 dishes designed for sharing.

Heavy on vegetables and seafood, a number of the dishes will be cooked over a new charcoal grill.

Dishes include brewery bread (made with spent grains from Young Henry’s and The Grifter Brewing Co) with cultured butter and vadouvan; scampi and prawn tartare with salt and vinegar crisps and tobiko; tomato with barbecued calamari, pickled seaweed and sesame and duck leg with prickly ash and vinegar jus.

Dessert options include cherries with cherry blossom ice-cream and chocolate with macadamia and miso caramel.

“For years I’ve had all these dishes in my head and we simply decided it was time to move on and put them on a menu,” says Llewellyn. “As everyone knows, I’m into comfort food, but I’d call this more contemporary style comfort food.”

A new drinks list will include natural wines, beers from local breweries, sake and added cocktails.

The 50-seat space was redesigned by Martin Taylor Made and craftsman Reso & Co.

Expect crisp whites mixed with oak joinery and tan upholstery, topped off with black steel. There are also screens with fresh pops of greenery, giving diners a sense of privacy and a few tables outside.

The marble bar remains but now includes a new wine feature behind the bar using Llewellyn’s collection of terracotta pieces that were previously hidden away.

Image credit: The AU Review 


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