Could you imagine Hartsyard with any other name? Well that was something Jarrod and Dorothy were considering before they took over the reigns in 2018. But since then, they have both managed to bring something truly unique to the small pocket of the city. With a since changed menu and restaurant fit-out, Hartsyard now focuses on the unique local produce brought by their suppliers, through ensuring that every element is represented by a burst of fresh flavour, however simplistic the plating may appear to be (The Pork Jowl, Tomato Vinegar and Black Garlic is the dish i have in mind here.)
But Jarrod hadn't really found his own until briefly working for the likes of Clayton Wells at Automata, where he found a deeper sense of respect and perspective for the produce they were working with.
Jarrod chats about the highs and lows of a passionate career in hospitality, and finding his way through it with opportunities to work as a senior sous chef and head chef before coming to own Hartsyard. After coming out of the pandemic, they have decided to stick to a set degustation, where they are consistently proving they've got what it takes to maintain themselves as one of Sydney's best restaurants.
Tune in to Roots Podcast to hear all about it. Go and follow @roots_hospitality on instagram for the latest guest and news.
The Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.
Music by Charles Fester.
