Hartsyard gets it right. It’s a little restaurant that has found the right balance of being innovative yet keeping the it real. We’re a chatty bunch, but the food gives us silent intermissions between each dish as we munch.
Seated with a menu in hand, it’s common courtesy to ask the others what they’re keen for tonight. “Meat! Lots of meat!” my Russian dining companion demands and we’re lucky. The menu is divided into Seed & Feed, with “seed” being nibblish, yet still a very substantial portion. “Feed” are the larger dishes, but all in all, are designed to share.
Our only “seed” is a jar filled with salmon. Yes, I had to admit there was a little pre-assumption that the jar is a bit of smoke and mirrors. But no, it was one of the best smoked salmon with boasting credentials the next day. A fresh dollop of creme fraiche on the side, greens, pickled gherkins and home baked rye bread crisps.
There’s a bountiful of cocktails to choose from, while my Pisco Punch is good, it wasn’t as fabulous as the Peachy Keen Sour with pieces of stewed peaches at the bottom.
The first of our “feed” dishes arrive and a fat, glistering slice of maple bacon sits on top of our cube of pulled pork. With my new fisheye lens, I also capture my poor, yet patient dining companions eyeing the dishes to dive straight in.
The dish is so well juxtaposed with a less than beautiful looking piece of meat with fresh apples, shards of pork rind, fennel and yoghurt. The maple bacon is sweet and heart clogging but oh so good long with tender pieces of pulled pork below. My only complaint is that I wished I fought for more of it.
With luck, I’m dining with like-minded friends tonight and I jump at the opportunity to grab some fried chicken. It’s been a craving that I’ve been trying to suppress, but this this hit the spot. Crunchy, flavoursome and succulent on the inside, I was happily munching on my drumstick with my fingers and wiping the crumbs off my face, while the others were gracifully eating theirs with cutlery.
Smoked Wagyu Brisket
The last “feed” is the smoked wagyu brisket, and hello! This is melt-in-your mouth goodness and served with an arrangement of pickled and fried greens with a bbq mayo.
The night ends with the maple brulee, served quite naked without its usual white ramekin bowl. A crunchy dome, silky brulee, slivers of Palmier pastry, scoops of cherry ice cream, cherries and an interesting walnut coffee crunch.
On the quieter end of Enmore Rd, Hartsyard is a mix of clean and grungy basement interiors, dishing up some great feeds. The menu changes almost every time the seasons do which gives a great reason to keep coming back for more.
33 Enmore Rd