A news bulletin from the office of Hartsyard…
In just five short sleeps, Hartsyard will be throwing open its doors for our first ever charity dinner with all proceeds going to One Health Organisation’s Early Intervention Program with Redfern Locals, Gunawirra.
Wahoo!!!
Local talent Zackari Watt has offered to croon some tunes while you dine, the wine has been donated by our good friends Ned Brooks of Brooks and Amos, Clara Davidson of Bibbendum Wines and Mike Bennie of…well, Mike Bennie. Our resident pastry chef Mister Andrew Bowden (better known as Andy Bowdy) is in charge of dessert and will deliver one of his fabulous cakes and Gregory promises a menu that will ‘bury you in food.’
Here’s what he’s thinking so far…
Hartsyard Charity Dinner Menu 11/11/14
Chicken Jerky | togarashi | onion | garlic
Sunflower hummus | eggplant crackers | piquillo peppers
Hushpuppies | cured ham | honey butter
Spanner Crab | English Muffin
School prawns | soured cream | sorrel | charred lemon
Cabbage | cashew | furikake | tahini
Devilled eggs | caviar
Peppers from Richard Mohan | yuzu
Meat on the bone | all the fixings
For the vegetarians…
Zucchini pickles bread and butter style
Sunflower hummus | eggplant crackers | piquillo peppers
Falafel | charred scallions | sour cream | jalapeno
Crisp head lettuce | green goddess | tomato | seeds, nuts and grains
Cabbage | cashew | furikake | tahini
Peppers from Richard Mohan | yuzu
Ricotta gnudi | tomato | sugo | dried
It’s going to be a wonderful night shared with wonderful people. It means a tremendous amount to Gregory and me and we would be so appreciative if you’d consider snaffling up the final few tickets and joining us next Tuesday eve. Cocktails upon arrival at 630pm.
Purchase your tax deductible tickets right here!
Thanks everyone, hope you’re having a great week.