In late September, South Yarra saw a new addition to their feasting lane of Claremont Street called Harvest. And it’s already receiving five-star reviews on their Facebook page.
Showcasing chef and owner Tim Martin’s passion for a genuine dining experience, this all-day coffeehouse, bar and eatery features a refined menu of wine, aged meats and fermented products.
The menu will evoke a sense of familiarity, as Martin brings 16 years of experience to his first solo venture.
“I imagined Harvest as a place I would want to frequent,” says Martin. “Casual, with simple and well-priced food. Whether it’s a solo glass of wine or an amiable catch up with old friends, I want to provide people with a regular destination to relax and enjoy our artisanal selection of drinks and plates.”
Just as the name ‘Harvest’ suggests, the focus is on the produce and Martin’s penchant for natural fermentation plays an integral role throughout the menu: think pickled vegetables, to be paired with rich charcuterie that has been aged on site. Martin produces everything in-house and makes the most of all ingredients: house made butter becomes buttermilk becomes ice-cream. It’s not a gimmick; it’s what Martin truly loves to do.
Breakfast will feature a selection of toasties and pastries as well as more substantial dishes such as Benedict muffins with brown butter hollandaise and ham off the bone. The lunch menu will offer a variety of proteins including sourdough battered fish and grass-fed O’Conner’s bottom sirloin, served with red wine sauce, pepper sauce, bone marrow or fries. Coffee – served around the clock – will be Harvest’s original blend, the locally roasted One More Cup of Coffee (named in a nod to Bob Dylan).
Share plates make up a majority of the bar and dinner menu, allowing patrons to taste of a wide selection of dishes that use parts of the animal that are often ignored, such as fried chicken oysters with shaved cabbage, mayo and bocadillo, and tongue ‘n’ cheek cigars with brick pastry and charred onion salsa. Heartier mains come in the form of the sourdough ceccamariti pasta with ox tail ragu alla napoletana and bone marrow and artichoke heart stew with peas, morels and soft herbs.
Managing the floor is Stuart Quinn (ex-Atlantic sommelier) while ex-Borsch Vodka and Tears’ Scott Bailey runs the bar, pouring a boutique selection of wine that highlights a number of low-intervention winemakers. Martin has plans to brew Harvest’s own craft beer and wine in the near future.
The new feasting establishment seats 32 people with plenty of additional room to enjoy casual drinks at the bar, while two conjoining rooms will eventually open as a gallery space, with the option of private dining for 80 guests.
Martin aims to breathe new life into the South Yarra dining scene, displaying an attentive progression of flavours and textures through his offering at Harvest.
(03) 8582 0890
Open Mon-Fri 7am – late, Sat 8am-late, Sun 8am-3pm
2 Claremont St, South Yarra, VIC