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HARTSYARD 2.0 OPENS 12th January 2018

By January 12, 2018 No Comments

Hartsyard 2.0 opens its doors!

After nearly 6 years it was time to shake things up a bit. Put some things on the menu that Gregory has had in his head for years now, mix up some new cocktails and lighten and brighten up the space.

Coming your way on the new menu, Gregory and incoming head chef Jarrod Walsh, will be offering up Brewery bread (made with spent grains from our friends at local breweries Young Henrys and The Grifter) with cultured butter and vadouvan, Tomato with bbq calamari, bu kok and sesame and duck leg with prickly ash and vinegar jus.

Heavy on the veg and seafood, (Gregory’s favourite things to cook) rounded off with a couple of desserts featuring cherry blossom and macadamia, and with a drinks list of local beers and wines, and fresh, new cocktails, we’re getting pretty excited to share it all with you tonight.