Hartsyard will close on 23 December 2017 before reopening early in the new year with a new menu, fit-out and drinks list.
“After nearly six years, we just decided it was time to head in a new direction and change things up a bit. Sydney embraced us when we launched and before we knew it we were a runaway train serving more fried chicken and softies than I thought was possible,” says chef Gregory Llewellyn, who co-owns the venue with partner Naomi Hart.
“Now I want to concentrate more on the food that I really like to cook and what, I hope, people will want to eat. I love cooking with vegetables and they will really be on show, alongside seafood and duck.”
A new charcoal grill will replace the deep fryer, with a a smaller menu of about 10 dishes set to reflect the change in equipment. The fried chicken will go with the fryer as will the more American-style dishes such as poutine, pulled pork and lamb ribs.
“I’m sure they’ll make the odd cameo, hey I’m a New Yorker, but for now we are excited about a different, more contemporary style of comfort food.”
Along with a new menu and drinks list, the venue will also get a facelift, with Llewellyn and Hart opting for a lighter, brighter and more open space complete with new art and furniture.
“We’ve always said good food, creates good memories. It should be savoured and enjoyed in fine company.”
