Hartsyard

What they say

“Always source locally and seasonally. Always. It doesn’t make any sense to cook or eat any other way.”

Signature Dishes

Cheddar puffs with mustard, fermented kohlrabi, and pastrami spice; prawn tartare with saffron rouille, piquillo peppers, salt and vinegar crisps, and roe; and roasted boneless duck leg with vinegar jus and smoked beet.

What we say

For years, Hartsyard was headlined by its best-in-show fried chicken. Then, in 2018, Chef Gregory Llewellyn boldly retired the comfort food from the menu and rebooted Hartsyard’s offerings with seafood and vegetables to achieve a lighter carbon footprint.

Llewellyn regularly chats to JOTO’s Wayne Hulme about sustainable fish species, and will always order in by-catch to ensure nothing goes to waste. Vegetable trimmings and offcuts are shapeshifted into vinaigrettes or preserved via the fermentation rack. The pickled kohlrabi, for instance, co-stars with addictive Cheddar puffs in a vegetarian-style Reuben sandwich. Sparkling water is on tap and straw-free, and the charming napkins from Hope For Ollie are hand-sewn by a local mother raising money to find a cure for Duchenne muscular dystrophy, which affects her son.

This level of thoughtfulness also sees a game-changing policy of splitting tips between front and back-of-house staff in the name of fairness.

What others say

“Llewellyn’s secret vice was always vegetables, and with the new menu,​ he nails his colours to the mast … The menu walks and talks like a vegetarian, without completely claiming the moniker.”

–Guy Griffin, The Real Review

What

A buzzy neighbourhood eatery with a focus on vegetables, seafood & seasonal local produce

Who

Gregory Llewellyn & Naomi Hart, owners

When

Dinner Tuesday to Saturday

Address

33 Enmore Road, Newtown, Sydney, NSW 2042

Telephone

+61 (0)2 8068 1473

Website

Bookings

Website or opentable.com

Price guide


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