Taste Tuesdays: The Dirty Deep South By Hartsyard
Baked clams, crawfish, beer can chicken and butter rolls.
In partnership with 
Overview
Believe it or not, spring is just around the corner. And, to launch you straight into the heat, beloved Newtown restaurant Hartsyard is hosting an evening dedicated to the Dirty Deep South. Prepare to dig into a majestic spread of hot and spicy soul food, created by head chef Greg Llewellyn.
We're talking piles of baked clams and crayfish, plus the mighty beer can chicken: a chook roasted with a half-full stubby as stuffing. If you've ever tried Llewellyn's famous fried chicken at Wishbone, then you'll be well aware that a bird seldom finds itself in better hands. Look out, too, for corn on the cob barbecued to perfection, melt-in-your-mouth rolls with shellfish butter and, to finish up, a sweet cream ambrosia pie. All diners will be met with a welcoming cocktail — Bulleit rye bourbon milk punch — and farewelled with a surprise digestif.
Hartsyard: The Dirty Deep South is happening as part of Taste Tuesdays, a worldwide celebration of outstanding chefs and exceptional restaurants in Sydney, Hong Kong, Paris and London, run by Taste Festivals. The series of one-off dinners and exclusive chef collaborations will continue on the second Tuesday of every month and each one will be held at a different Sydney restaurant — so keep an eye on the website for the next dinner announcement.
Tickets are $98 a pop and include all food and two cocktails. Choose from one of two seatings: 6pm and 8.15pm. Seats are strictly limited, so you'd best grab yours before winter runs away.
