$10 from every sale goes straight to Hartsyard.
Charry peppers with hung yoghurt, grilled sprouts on almond cream, raw snapper layered with roasted peach, a vegan sour. Fresh dishes and a drink from a local institution.
Jarrod Walsh and Dorothy Lee took over Hartsyard in 2019, bringing more focus to plants and Japanese flavours while keeping the local spirit that made it such a staple. Their CARTILAGE recipe cards cycle from vegetarian to vegan to raw to downright drinkable. Get into it.
The Hartsyard x CARTILAGE recipe journal includes:
Charred peppers with yuzu kosho yoghurt
Grilled Brussels sprouts with almond cream
Snapper ceviche with peach & jalapeño
BONUS Yuzo sour
Illustrations and annotations from co-owner and chef Jarrod Walsh