What’s your drug? Pot, booze, a sneaky social ciggie or Hartsyard fried chicken? We bet your new addiction will be Hartsyard fried cheese. We are wondering if it should it be legal? Its the fromage equivalent of crack.
Jarrod Walsh (ex automata) had been head chef at Hartsyard for 12 months then took on the restaurant after Naomi and Greg Hart sold it late in 2018. Look, the chicken went long before the menu was in Jarrod’s hands, then came a venue and menu make-over. Be reassured, the cuisine is next level featuring clever Asian riffs and a few addictive dishes. It’s both friend and date-night worthy run by a happy team.
We will guide you towards seafood to start. Oh! the scallops with a house made mushroom XO that is both earthy and softly spicy. It goes very well with a dry cold sake. Order the hot rye bread (looks like a mighty fine set of boobs!) made with leftover grains from Young Henrys up the road to mop up the XO sauce.
Don’t punish yourself waiting too long for the cheese, its a multi dimensional journey – crispy and light, savor the mustard and Gruyere shavings, one piece will not be enough.
The 2017 Artemis ‘The Crux’ chardonnay, is made to go with the Hiramasa Kingfish served with the ultimate umami kombu crisps – they almost stole the show. The smoky paprika charred octopus needs to be on your to-do list, as well as and a side of the heirloom tomatoes with guanciale and stracciatella.
There is a dessert for every palate to close out the meal, from a rich deconstructed chocolate mousse tart to a lighter, zestier red plum and coconut meringue with a glass of 2018 Unico Zelo Truffle Hound Nebbiolo Barbera, its a beautiful finish.
Was it wrong after what was an exciting dinner end-to-end to still be thinking about the cheese? There are worse things to get your high off than becoming a regular, with cooler weather and BYO Sunday’s coming soon, make Hartsyard a destination for long lunches and dinners (every week).
33 Enmore Road, Newtown ,
Open Wed-Sun 6pm-late, Sun 12pm-3pm.