Menus

Jarrod and Dorothy hail from working in some of the best restaurants in Sydney. Our cuisine represents both of Jarrod and Dorothy’s cultures combining Dorothy’s expansive knowledge of asian ingredients and cooking techniques with Jarrods take on modern Australian cuisine and utilising the best of Australian produce.

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

Our ‘Tasting 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 $80 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.

Sydney Rock Oyster

5ea

rice wine vinegar, kombu

Fried Cheese

5ea

hot mustard

Vegetable Crudité

13

avocado, furikake

Hervey Bay Scallop

8ea

wakame verde

Raw Kingfish

27

whipped smoked bonito, woodear mushroom, shiso

Kangaroo Tartare

25

kanzuri, black barley, beef chicharrón

Potato salad

18

celery, mustard, pickled onion

Charred Leek

25

macadamia milk, toasted nori

Beetroot

16

confit swede, Tasmanian pepper gravy

BBQ Mushroom

26

pickled shimeji, shiitake dashi, sunflower seed miso

Poached Calamari

26

sake butter, fried bread, sansho za'atar

Smoked Pork Jowl

26

tomato vinegar, preserved cucumber, black garlic

Rangers Valley Hanger Steak

38

ox tongue, bone marrow

Duck

42

cumquat, togarashi

Citrus

16

mandarin cream, frozen pomelo, marigold

Chocolate

16

honeycomb, Jerusalem artichoke ice cream, malt

Baked Washed Rind

18

sake burnt pear, walnut
* Chef’s Menu $80 or $95 per person
* Vegetarian Chef’s Menu $70 per person
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

Pinot Noir, Chardonnay

85 | 16

Holly's Garden 'Überbrut' NV | Whitlands, Victoria
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

69 | 14

Gilbert 'Sur Lie' 2018 | Orange, NSW

Chardonnay

65 | 14

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

Grenache/Cinsault

55 | 12

Fabre en Provence 2017 | Cotes de Provence, France

Friulano

82 | 18

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

Pinot Noir

70 | 15

Yarra Peaks 2018 | Yarra Valley, VIC

Malbec

60 | 13

Luigi Bosca 'La Linda' 2017 | Mendoza, Argentina

Barbera/Nebbiolo

62 | 13

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

Montepulciano d'Abruzzo

75 | 16

Fattoria San Lorenzo 2016 | Marche, Italy

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.