It seems that Sydney dining institution Hartsyard has embraced the old adage ‘new year, new you’. After six years sitting pretty on Enmore Road, the restaurant has been given a complete revamp courtesy of owners Gregory Llewellyn and Naomi Hart.

Expect new drinks, new food, and new interiors. Fare comes courtesy of New York-born chef/owner Gregory and the addition of new head chef Jarrod Walsh (ex Automata and QT Sydney). The duo will introduce an edited 12-14 dish menu land on tables, all intended to be shared among friends.

Tuck into brewery Bread (made with spent grains from local breweries Young Henry’s and The Grifter) served with cultured butter and vadouvan, or some scampi and prawn tartare with salt and vinegar crisps and tobiko. There’s an obvious focus on seafood and veg alike, cooked over the new charcoal grill.

But of course, those sweet of tooth have also been catered to with a couple of desserts available that include a cherries with cherry blossom ice-cream and chocolate with macadamia and miso caramel.

“For years I’ve had all these dishes in my head and we simply decided it was time to move on and put them on a menu. As everyone knows I’m into comfort food, but I’d call this more contemporary style comfort food,” explains Gregory of the menu’s new direction. New fare will come accompanied with a revamped drinks list, that includes a few natural wines, beers from local breweries, sake, and cocktails.

The 50-seat venue has also received a new lick of paint, topped off with a range of raw materials that include oak joinery and tan upholstery. Added privacy and space has been provided via the addition of screens and outdoor tables.