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 ‘let us cook for you’ set menu showcasing the best of our a la carte dishes is designed for Group Bookings of 6-12 and is $78 per person including dessert. It 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

Hervey Bay Scallop

8ea

uni, salmon caviar, white soy

Brewery Bread

6ea

cultured butter, kelp, roasted onion

Pipis

22 / 38

kombu, native greens, avruga caviar

Tuna Tartare

28

yuzu kosho, smoked yolk, garlic, potato

Artichoke

20

sesame tahini, kale, lemon

Brussels Sprouts

21

kalette, Dory tarama, black vinegar

Green Salad

18

leaves, Tasmanian wasabi, marigold vinaigrette

Broccoli

21

pumpkin seed, curry, finger lime

Cauliflower

22

smoked anchovy, walnut, chicken jus

Mushroom

25

creamed cavolo nero, roasted wakame butter

Wagyu Rump Cap

39

koji, onion, grilled scallion

Duck

42

sake burnt pear, sansho pepper, sherry vinegar
* Chef’s Menu $78 per person
* Vegetarian Chef’s Menu $68 per person
$78 per head

Cheddar Puffs

kohlrabi, dijon

Kimchi

fried seaweed, salted daikon, pear

Hervey Bay Scallop

uni, salmon caviar, white soy

Brewery Bread

cultured butter, kelp, roasted onion

Albacore Tuna

yuzu kosho, meyer lemon, red mustard

Green Salad

leaves, Tasmanian wasabi, marigold vinaigrette

Wagyu Rump Cap

koji, onion, grilled scallion

Orange

caramelised cream, lemon thyme, Aperol meringue

Chocolate

pecan, malt, praline
$68 per head

Cheddar Puffs

kohlrabi, dijon

Kimchi

fried seaweed, salted daikon, pear

Chickpea Cracker

creme fraiche, gherkin, black garlic

Brewery Bread

cultured butter, kelp, roasted onion

Broccoli

pumpkin seed, curry, finger lime

Green Salad

leaves, Tasmanian wasabi, marigold vinaigrette

Mushroom

creamed cavolo nero, roasted wakame butter

Orange

caramelised cream, lemon thyme, Aperol meringue

Chocolate

pecan, malt, praline

 

Baked Washed Rind

25

truffle, honeycomb, condiments

Orange

18

caramelised cream, lemon thyme, Aperol meringue

Cheesecake

18

gingerbread, grape, fennel

Chocolate

18

pecan, malt, praline
Cocktails

Michelle Pfeiffer

15

prosecco, red vermouth, orange

Christopher Walken

20

rye, star anise, spiced wine

Meryl Streep

19

tequila, umeshu, sansho salt

Bill Murray

18

vodka, keffir lime, celery, chilli

Denzel Washington

17

gin, lillet blanc, pickle

Woody Harrelson

20

spiced whiskey, cinnamon, caramel
Soft Drinks

Watermelon Shrub

7

Strawberry Shrub

7

Peach Shrub

7

add booze

8

Beer & Cider

Lager

9

Yulli’s ‘Seabass’

Kitchen Beer Tinnie

8

of our choice

Summer Ale

10

Capital Brewing 'Spring Board', Canberra, ACT

Pale Ale

10

Grifter Brewing Co., Marrickville, NSW

Conviction IPA

11

Rocks Brewing Co., Alexandria, NSW

Dark Red IPA

12

Six Strings Brewing Co. Erina, NSW

Cloudy Apple Cider

10

Young Henry's, Newtown, NSW
Sparkling

Prosecco

60 | 12

Ca’Val Silver Prosecco NV | Veneto, Italy

Vouvray Brut NV

75 | 16

Les Quinze Arpents Vouvray Brut NV | Les Caves, France
White

Riesling

58

Gaelic Cemetery Celtic Farm 'SV' 2017 | Clare Valley, SA

Pinot Gris

60 | 13

Unico Zelo ‘Harvest’ Pinot Gris 2016 | Adelaide Hills, SA

Jacquere

65 | 14

Andre & Michel Quenard 'Les Abymes' | Savoie, France

Grechetto

75 | 16

Fongoli Grechetto dei Colli Martani 2014 | Umbria, Italy

Chardonnay

65

Ngeringa J.E. Chardonnay 2016 | Adelaide Hills, SA

Chardonnay

70 | 15

Mac Forbes Chardonnay 2017 | Yarra Valley, VIC
Orange

Riesling

32

Brian 'Rizza' Riesling 375ml 2017 | West Hobart, TAS

Gewurztraminer

46 | 14

Vinteloper 'Park WIne' 500ml 2017 | Adelaide Hills, SA

Vermentino

60 | 13

Dub Style 'Tangerine' 2017 | McLaren Vale, SA

Pinot Gris

90

Cambridge Rd ‘Cloudwalker’ Pinot Gris 2015 | Martinborough, NZ
Rosé

Syrah/Grenache

60 | 13

Coup de Genie 2017 | Cotes de Provence, France

Grenache

65

Bondar Rosé 2017 | McLaren Vale, SA

Sangiovese Blend

80

Koerner ‘Tiver’ Rosé Sangiovese / Sciacarello Blend 2017 | Clare Valley, SA
Red

Pinot Noir

65 | 14

Ampel Pinot Noir 2016 | Tamar Valley, TAS

Pinots

32

Brian '3 Pinots' Pinot Noir / Pinot Gris / Pinot Meunier 375ml 2017 | West Hobart, TAS

Gamay Noir

65 | 14

La Ficelle de Saint-Pourcain 2017 | Saint-Pourcain, France

Grenache

86

JC's Own 'Little Monster' 2017 | Barossa Valley, SA

Tempranillo Blend

58 | 13

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

Syrah

84 | 17

Even Keel 2016 | Canberra District, ACT
Sweet

Sauvignon Blanc

80 | 13

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

GOOD FOOD MAKES GOOD MEMORIES.

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