Bistro
Head upstairs to the heart of the new Harry’s, our level 1 Bistro.
Experience our new flame-led menu developed by Culinary Director Joel Bickford and Executive Chef Danny Corbett.
Bannockburn Organic Chicken and Bangalow Pork Belly are cooked fresh daily on our imported French ‘Rotisol’ Rotisserie, offering a rich, layered flavour and perfectly crisp and golden skins. For the full Harry’s Rotisserie experience, don’t skip the $35 Rotisserie Banquet featuring your choice of Chicken or Pork with garlic caper butter, ‘nduja pangrattato, roast potatoes, fried Brussels sprouts, and a rich roast chicken jus to accompany.
La Nostra Pizza Romana! Harry’s new pizzas are wood-fired and blistered to perfection in our new imported Marana Forni pizza oven, creating an exceptionally light and thin crust, crisp bite and ingredient-led flavour. There’s a pizza for everyone, from Pizza Bianca with mozzarella, fingerling potato, guanciale, fontina, onions and rosemary to the Calabrese with sausage, ‘nduja, pancetta, and vodka sauce.
Prime cuts and seafood are served straight from our new wood-fired parrilla grill to your plate. From 250g of Split King Prawns cooked over a live flame to a 750g Grain-Fed Bistecca Fiorentina, each dish flame-kissed for maximum flavour.
Short, long or filled? At Harry’s you can have all three! Our fresh handmade pastas are crafted daily and topped with the finest ingredients. Top your filled pasta with Pesto, Basil, Pine Nut, Pecorino, Lemon or enjoy your long pasta with Ragu of Veal & Pork, Tomato, Red Wine, Pecorino – the choice is yours.
Harry’s classics are forever! Firm favourites like the beloved Harry’s Burger, Chicken Parmi with vodka sauce, mozzarella & ham, Beer-Battered Fish & Chips and more will retain their pub-must-have status.
