Hartysard menus – Seed and Feed

After nearly 6 years in our original style, and with a new fit-out to match, we launched Hartsyard 2.0 in January of 2018. Same, but also very different, the menu is still the kind of food you pull apart with fingers and forks and argue over who has the last bite.

Heavy on the veg and seafood, Gregory’s favourite things to cook, and made up of equal parts snacks and larger dishes, the seasonal menu is designed to share.

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.

Cheddar Puffs

4ea

kohlrabi, dijon

Kimchi

7ea

fried seaweed, salted daikon, pear

Scallop

8ea

shellfish oil, lemon myrtle butter, avruga

Brewery Bread

6ea

cultured butter, roasted milk crumb

Yellowfin Tuna Tartare

32

yuzu kosho, smoked yolk, garlic, dashi jelly

BBQ Octopus

32

green olive, charcoal potato, smoked chilli

Lamb Sweetbread

25

"sweet & sour", cucumber, black garlic

Potatoes

21

grilled cabbage, nduja, ricotta

Asparagus

19

guanciale, almond, shiso

Broccoli

21

pumpkin seed, curry, finger lime

Cauliflower

22

smoked anchovy, walnut, chicken jus

Rangers Valley Flank Steak

39

koji, onion, leek

Duck

42

peach, sansho pepper, sherry vinegar
* Chef’s Menu $78 per person
* Vegetarian Chef’s Menu $68 per person
$78 per head
or
$95 per head for a bigger selection
$49 Drinks Pairing – Optional*

Cheddar Puffs

kohlrabi, dijon

Kimchi

fried seaweed, salted daikon, pear

Scallop

shellfish oil, lemon myrtle butter, avruga

Yellowfin Tuna Tartare

yuzu kosho, cured yolk, garlic, dashi jelly

Brewery Bread

cultured butter, roasted milk crumb

Potatoes

grilled cabbage, nduja, ricotta

Rangers Valley Flank Steak

koji, onion, leek

Blackberry

vanilla semifreddo, Vermut Negre, lemon thyme

Chocolate

salted caramel, butter toffee, smoked cocoa

 

Mango

18

macadamia crème, passionfruit, vanilla oil

Blackberry

18

vanilla semifreddo, Vermut Negre, lemon thyme

Chocolate

18

salted caramel, butter toffee, smoked cocoa
$55 per head
$25 – 2 hours bottomless wine (optional)

Cheddar Puff

kohlrabi, dijon

Scallop

roasted kelp, lemon myrtle butter, guanciale

Yellowfin Tartare

yuzu kosho, cured yolk, garlic, dashi jelly

Brewery Bread

cultured butter, roasted milk crumb

Rangers Valley Flank Steak

koji, leek, roasted soubise

Broccoli

pumpkin seed, curry, finger lime
Additional Cheese or Desserts

Mango

18

macadamia crème, passionfruit, vanilla oil

Blackberry

18

Vermut Negre semifreddo, lemon thyme

Chocolate

18

salted caramel, butter toffee, smoked cocoa
$68 per head
$49 Drinks Pairing

Cheddar Puffs

kohlrabi, dijon

Kimchi

fried seaweed, salted daikon, pear

Chickpea Cracker

creme fraiche, gherkin, black garlic

Brewery Bread

cultured butter, roasted milk crumb

Broccoli

pumpkin seed, curry, finger lime

Asparagus

almond, shiso, broad beans flower

Cauliflower

capers, walnut, mushroom butter

Blackberry

vanilla semifreddo, Vermut Negre, lemon thyme

Chocolate

pecan, malt, praline
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

Pinot Gris/Pinot Meunier

72

Yetti & The Kokonut Pet Nat 2018 | Barossa Valley, SA

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

Sauvignon Blanc

65 | 14

Gilbert by Simon Gilbert 'Sur Lie' 2017 | Orange, NSW

Pinot Grigio

45 | 11

Sparrow and Vine Pinot Grigio (on tap) 2017 | Yarra Valley, VIC

Vermentino

80 | 17

Koerner 'Pigato' 2018 | Clare Valley, SA

Savagnin

83 | 17

Yetti & The Kokonut 'Beach' 2017 | Adelaide Hills, SA

Verdelho

92

Sunday Wines 'The Beast' 2018 | Hunter Valley, NSW

Viognier Blend

55 | 13

Costers del Sió 'Petit Sió' 2017 | Costers del Segre, Spain

Chardonnay

65 | 14

Jamsheed 'Harem' Madame 2017 | Yarra Valley, VIC

Chardonnay

75 | 16

La Petite Mort 2017 | Granite Belt, QLD
Rosé

Grenache/Cinsault

62 | 13

Famille Cros-Pujol 2017 | Languedoc, France
Red

Pais

80 | 16

A Los Viñatores Bravo 'Granitico' 2016 | Itata, Chile

Pinot Noir

65 | 14

Mount Macleod 2018 | Gippsland, VIC

Nero d'Avola

45 | 11

Sparrow and Vine (on tap) 2017 | Barossa Valley, SA

Dolcetto

42

Vinteloper 'Park Wine' 2017 | Adelaide Hills, SA

Barbera/Nebbiolo

62 | 13

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

Tempranillo Blend

62 | 13

Ricca Terra Farms 'Bullets Before Cannonballs' 2017 | Riverland, SA

Syrah

84 | 17

Even Keel 2016 | Canberra District, ACT

Cabernet/Merlot

55 | 12

Skigh 'Coda' 2016 | Margaret River, WA
Sweet

Sauvignon Blanc

80 | 14

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

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

GOOD FOOD MAKES GOOD MEMORIES.

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