RESTAURANT NEWS
SYDNEY
Remember the fried chicken at Hartsyard? It was the star of the eatery’s cookbook, Fried Chicken & Friends, and had a big fanbase. Chef Gregory Llewellyn figures he’s cooked the dish hundreds of thousands of times. It left Hartsyard’s menu when the restaurant took a new direction in January, but those who have been grieving for this dish
(and other North American hits from Hartsyard 1.0, such as the poutine), will find them at Wish Bone, the new incarnation of Hartsyard’s sister bar, The Gretz. Expect a fun, quick-service menu, with pre-batched cocktails, tinnies and takeaway options.
MELBOURNE
At Shik, Peter Jo (Vini, Momofuku Seiobo) has been playing around with kimchi made from warrigal greens and kohlrabi. He’s keen to push Korean food in new directions, sometimes with a native twist (see his “sashimi salad” with gojuchang and beach banana). There’s soju, Korean beers and a wine list recalling the natural drops he fell in love with while running the Seoul of Sydney pop-up dinner at Berta. At
Sunda, chef Khanh Nguyen (Mr Wong, Cirrus) has a distinctive take on Asian flavours, too: think baby corn, bean curd and typhoon-shelter crumb or heirloom tomato with Laughing Cow cheese and jungle curry.
ARLES
Australians are taking over Chardon, the 40-seater run by Laura Vidal and Harry Cummins in the south of France. Michael West (Bar Brosé) will be resident chef from 3 May to 25 June, joined by Jack Coghlan (The Bridge Room). Expect dishes that minimise food waste and showcase the produce of the countryside, such as lentil pithiviers with beetroot and red wine lees sauce, and preserved celeriac carpaccio.