Late last year Gregory Llewellyn and Naomi Hart confirmed the sale of Newtown institution Hartsyard, in lieu of focusing their full efforts on second venue Wishbone. But all was not lost fans of the Enmore Road eatery, for it has been taken over by longtime head chef Jarrod Walsh and his partner Dot Lee.

The restaurant’s new owners are eager to see the venue take a slightly new direction in 2019, shaking off Hartsyard’s reputation for its fried chicken and turning instead towards more refined share-style dining. Among the new offerings is an à la carte menu with 13 share-style plates, with two set menus (priced at $75 and $95) available in both vegan and vegetarian.

“We’re putting our stamp on all the things we loved about Hartsyard, and then some,” says Walsh of Hartyard’s new direction. “For example, we’ve been working on our own version of Hartsyard’s popular cheddar puffs with roasted black pepper, parmesan, gruyère and gouda. It’s cheese on cheese – it’s going to be a big hit.”

Aside from the promised cheese-on-cheese that customers will no doubt clamour for, dishes range from Clarence River baby octopus marinated and grilled with roasted peppers and smoked charcoal potatoes to a mix-your-own Geraldton kingfish tartare with seaweed chips. There will also be a return of the beloved deep-fried duck, this time paired with a new rotating seasonal garnish. “The dishes may look simple, but there’s a lot involved in the preparation,” says Walsh, “The share plates are layered with flavour and we’ve designed the snacks for guests to eat with their hands.”

Guests will be able to sip on a new range of wines alongside the restaurant’s new fare – the wine list has been expanded by restaurant manager Andrea Spagna, involving a mix of the classic and the funky alike. There’s also a new cocktail list from bartender Paddy O’Rourke (of Bulletin Place among others), overflowing with local beers, sake, and ‘punchy’ new cocktails’. The latter includes a Stonefruit Slipper where stone fruit vodka mingles with maraschino cherry and lemon sherbet, and The Pepito, a combination of spiced coconut rum, mango, yoghurt, honey and pistachio.

Hartsyard is currently open for dinner Wednesday through Saturday, and at lunchtime on Sundays (with a $55 set menu).

Hartsyard
33 Enmore Road, Newtown
hartsyard.com.au