The eclectic inner-west suburb of Newtown has a hidden gem, Hearth & Soul, and you’ll want to know about it.
Hearth & Soul, as the name may suggest, has a focus on locally sourced, organic and pasture-raised produce. And whilst these words are being thrown around more and more in the food world, Hearth & Soul is truly championing these values.
Owner and conscious cook, Rachel Jelley, put down roots on King Street in late 2018, taking her love of food and nature to the next level. You’ll know who she is when you arrive. Just look for the lady with the floral headband and glowing big smile who warmly welcomes you as if you’ve been friends forever. She says she wants her guests to feel as comfortable as if they were at home – and has achieved just that.
You’ll find piles of fresh spices, in-season fruit and oddly-shaped vegetables as a unique and fitting choice of décor. In the main dining room sits a long, communal feasting table decorated with a fruitful table setting. Take a seat here and be willing to have some strangers pop down next to you.
Out the back is a romantic lounge room with vintage lounges and coffee tables. Park up here for a more intimate setting- perfect for enjoying a wine and cheese board. Here you’ll also have a view of the small, but beautiful courtyard where Rachel grows the herbs and edible flowers you’ll soon find on your plate.
Hearth & Soul’s menu is very much dictated by the rhythm of each season’s harvest. Rachel works closely with local farmers to create dishes that celebrate the gifts of that season. Local suppliers include pasture-raised meat and poultry from Feather & Bone (Marrickville), pastured eggs from Holbrook Paddock (Holbrook, NSW) and largely organic fruit and vegetables from Pocket City Farms (Camperdown), to name a few.
For winter, you can expect comforting and nourishing dishes. Start with the white Tokyo turnips with brown butter, sage and saltbush and prepare for any pre-conceived ideas you had about the humble turnip to be destroyed. Then try the slow-braised lamb with bay, thyme, rosemary and barley followed on with the gnocchi with broad bean shoots, pea tendrils and a green garlic cream sauce. Match this with a glass of Santuario Malbec and finish with the spiced sticky date pudding. You will be sure to leave Hearth & Soul with a full stomach and a full heart.
Hearth and Soul is open for dinner: Thursday, Friday & Saturday 6pm-10pm and breakfast & lunch: Saturday & Sunday 10am-4pm
Going for a drink before dinner? Check out the best breweries in Sydney guide here.