In the heart of Surry Hills, Harry’s is redefining the classic Aussie roast experience with the launch of its new Rotisserie & Grill. Starting this September, locals and visitors alike can indulge in the comforting embrace of crispy, juicy delights straight from their state-of-the-art French Rotisol Rotisserie.
As the world’s leading rotisserie manufacturer since 1954, Rotisol promises the best in roasting perfection, now brought to life at Harry’s, the iconic pub for the people.
Spearheaded by Group Executive Chef Danny Corbett, the menu is a celebration of top-tier Australian produce. It features free-range, ethically sourced chicken and premium Berkshire pork from select NSW farms. “Our new menu is a celebration of Australian produce,” says Corbett, emphasizing the craftsmanship in their cooking. From half or whole chickens to succulent Kinross lamb leg and Berkshire porchetta, each dish is a testament to quality and flavor.
Diners can enjoy these delicacies nestled in a fresh sourdough baguette with gravy and fries, or as part of a hearty meal with crunchy cos salad or classic veggies. For those with a penchant for tacos, Harry’s offers a unique twist with rotisserie chicken or pork tacos, enhanced with an Al Pastor style kick.
Harry’s isn’t just about mouth-watering meats; it’s also a hub for great dining deals. Enjoy the famed $10 Burger Wednesdays or indulge in $5 Taco Night Tuesdays. For those looking to elevate their dining experience, the Rotisserie & Grill selection provides group options for a long lunch or extended dinner, complete with sides like Yorkshire pudding and buttery mash potatoes.
The launch festivities kick off on Thursday, October 10th, with a tantalizing offer: free Hot Chicken & Gravy, Porchetta, and Lamb Rolls from 12 PM to 2 PM, available on a first-come-first-serve basis. This generous gesture truly embodies Harry’s community spirit.
Thirsty patrons can also savor new spring cocktails crafted by Group Drinks Director Joshua Reynolds. The Bees Knees combines wild eucalyptus honey and gin for a refreshing sip, while the Rose & Elderflower Spritz offers a delicate floral touch. For a tropical twist, the Harry’s Jungle Rum Punch mixes rum, pineapple, lime, and passionfruit, perfect for pairing with the robust rotisserie flavors.
Brett Robinson, CEO of The Point Group, expresses his excitement: “Harry’s has long been a cornerstone of Surry Hills, a place where everyone can find something to love. This new menu not only honors our classic favorites but also introduces exciting new dishes.”
Whether you’re a loyal local or a curious newcomer, Harry’s Surry Hills invites you to experience the ultimate in rotisserie dining, where tradition meets innovation for an unforgettable culinary journey.
What: Harry’s Rotisserie & Grill
Who: Harpoon Harry, Danny Corbett (Group Executive Chef), Faris ‘Wheels’ Hindami (Head
Chef)
When: October 2024, 7 days
Where: Harpoon Harry. 40-44 Wentworth Avenue, Surry Hills, Sydney 2010.
How: Bookings recommended to avoid disappointment via www.hotelharry.com.au. Walk-ins
welcome.