Menus

Hartsyard menus

Our menu is made up of equal parts of snacks and larger dishes and is designed to be shared.

The ‘Chef’s Menu’ is a set menu showcasing the best of our a la carte dishes. It is designed for Group Bookings of 6 guests or more for $78 or $95 per person. The option is also available to parties of 1-5 provided the whole table participates.

We are very happy to do our best to accommodate dietary requirements with due notice. Without such, we cannot guarantee the menu will be appropriate. Please be sure to include all dietary requests when booking.

The Hartsyard team is always happy to advise on finding balance in the menu and matching your order to your appetite.

Fried Cheese

4ea

hot mustard

Witlof

6ea

avocado, furikake

Scallop

8ea

wattle seed, shellfish oil, salmon roe

Spent Grain Bread

6ea

fermented butter

Lamb Skewer

11ea

sweetbread, "sweet & sour", black garlic

Stone Fruits

16

sheep’s yoghurt, roasted kelp, shiso

Tomato

23

guanciale, olive herb, garlic

Kingfish

27

yuzu kosho, pickled Padron, fried seaweed

Octopus

32

charcoal potatoes, peppers, paprika

Eggplant

24

mushroom “xo”

Shiitake Mushroom

25

sunflower, brown rice miso, onion

Flank Steak

37

anchovy butter, tarragon

Duck

42

plum hoisin, sake lees

Cherry

18

lemon thyme, set cream, blossom granita

Pineapple

18

torched rum, coconut yoghurt, liquorice

Chocolate

18

hazelnut, malt, vanilla
* Chef’s Menu $78 or $95 per person
* Vegetarian Chef’s Menu $68 per person
Available Saturday and Sunday
From 11am till 3pm

Witlof

6ea

avocado, furikake

Spent Grain Bread

6ea

fermented butter

Stone Fruits

16

sheep’s yoghurt, roasted kelp, shiso

Heirloom Tomato

23

stracciatella, guanciale

Ocean Trout

23

sour cream, smoked egg, roe

Crab Rice

26

"California style"

Eggplant

24

mushroom "xo"

Shiitake Mushroom

25

sunflower, brown rice miso, onion

Wagyu Pastrami

31

white sauce, onion

Cherry

18

lemon thyme, set cream, blossom granita

Pineapple

18

torched rum, coconut yoghurt, liquorice

Chocolate

18

hazelnut, malt, vanilla

*Chef’s Menu $78 or $95
*Vegetarian Menu available

Sake  (60ml)

Junmai Daiginjo

18

Fukuchiyo Shuzo 'Nabeshima YN' | Saga, Japan

Junmai Ginjo

16

Mioya Shuzo 'Yuho 55' | Ishikawa, Japan

Junmai

14

Chiyo Shuzo 'Shinomine Chõkara' | Nara, Japan

Junmai

19

Mukai Shuzo 'Ine Mankai' | Kyoto, Japan
Sparkling by the Glass

Prosecco

60 | 12

Ca’Val Silver Prosecco NV | Veneto, Italy

Vouvray Brut NV

70 | 15

Les Quinze Arpents Vouvray Brut NV | Les Caves, France
White by the Glass

Riesling

70 | 15

Poacher's Ridge 2018 | Great Southern, WA

Pinot Gris

60 | 13

Raidis Estate 'Cheeky Goat' 2018 | Coonawarra, SA

Sauvignon Blanc

55 | 12

Hunnky Dory by Huia 2017 | Marlborough, NZ

Chardonnay

65 | 14

Artemis 'The Crux' 2017 | Southern Highlands, NSW
Rosé and Orange by the Glass

Grenache/Cinsault

62 | 13

Famille Cros-Pujol 2017 | Languedoc, France

Friulano

82 | 18

Vinea Marson #7 2014 | Heathcote, VIC
Red by the Glass

Pinot Noir

65 | 14

Mount Macleod 2018 | Gippsland, VIC

Malbec

60 | 13

Luigi Bosca 'La Linda' 2017 | Mendoza, Argentina

Barbera/Nebbiolo

62 | 13

Unico Zelo 'Truffle Hound' 2017 | Clare Valley, SA

Cabernet/Merlot

55 | 12

Skigh 'Coda' 2016 | Margaret River, WA

Shiraz

85 | 18

Reed Wines 'Knife Edge' 2017 | Grampians, VIC
Sweet Drinks by the Glass

Sauvignon Blanc

80 | 14

Dominique Portet 'Vendanges Tardives' 2015 | Yarra Valley, VIC

Chardonnay

65 | 12

Tertini 'Noble' 2017 | Hilltops, NSW

Vino di Visciole

100| 14

Corrado Tonelli Visner Montepulciano d'Abruzzo NV | Marche, Italy

Tawny Port

14

Saltram Pickwick's Particular Tawny NV | Angaston, SA

Umeshu

15

Ota Shuzo 'Dokan' NV | Shiga, Japan

Yuzushu

15

Heiwa Shuzo 'Tsutuume' NV | Wakayama, Japan

GOOD FOOD MAKES GOOD MEMORIES.

It should be savoured and enjoyed in fine company. We hope that’s exactly what you do at Hartsyard.