Smoked lamb ribs, white barbecue sauce, sweet pepper pickle.
Hartsyard is an inner-city homestead built for comfort and conversation. It’s owned and operated by husband/wife team Gregory Llewellyn and Naomi Hart. The kitchen is Gregory’s domain, while Naomi runs Front of House with the help of their fabulous FOH team. Gregory has always cooked according to the seasons; he’s also always been big on nose to tail and leaf to root cooking. In addition to producing seriously tasty food to warm heart and belly Gregory has a passion not just for the garden element of homesteading but also addressing the way we consume. Mostly though, Gregory cooks for feeling and taste. Good food makes good memories. It should be shared, savoured and enjoyed in fine company.
Hartsyard on COLLABORATION
"Working with an outfit like Breakout River, whose product is consistently tasty and consistently sized, in turn allows our restaurant to be consistent as well, which is by far one of the most important things in operating a business."
Breakout River Cowra lamb
Breakout River Meats calls Cowra home, on the banks of the Lachlan River at the head of the Lachlan Valley, classed as one of the most fertile valleys in the world. Lambs produced in the Cowra region have the reputation of being the best in Australia. The genetics in the breeding are second to none. Put with that the ideal pastures and fodder crops grown in the region make for Cowra Lamb to have the qualifications to boast this title. Breakout River has a great relationship with many producers that consistently grow good quality lambs.