Hartsyard’s next evolution under new owners
Sydney restaurant Hartsyard has reopened under new owners Jarrod Walsh and Dot Lee.
The couple have taken over from long-term owners Naomi Hart and Gregory Llewellyn, who launched the inner west favourite in 2012.
Walsh has been head chef at Hartsyard for the last 12 months, while Lee will continue to work as a chef at Momofuku Seiobo while remaining co-owner.
"I've been head chef for the past 12 months, so it's not really anything different," said Walsh. "But now I make my own decisions and don't have to answer to anyone else – except for Dot."
The deep-fried duck leg with plum hoisin, and a re-worked version of Hartsyard's cheese puffs (they're now made with parmesan, Gruyère and gouda) will stay on the menu. However, there will be more of a focus on Japanese ingredients.
A kingfish tartare with kombu chips and yuzu koshu cream uses a fatty kingfish from Geraldton that's only farmed for eating raw.
"It's some pretty big shoes to fill with Naomi and Greg running the place for the past few years,” Walsh said. “But we're over the moon with it all."
Sheridan Randall, 22nd January 2019
