“Who the F#CK is Harry?!” It’s the question on everyone’s lips (and on the back of staff members’ shirts) at Brisbane’s newest burger joint. When asked, Hello Harry chef and co-owner Tony Kelly (The Wine Bar Restaurant, Stokehouse, Donut Boyz) explains his wife’s desire to have a boy named Harry. She ended up with girls instead, but Kelly gave her Harry with this venture into the world of burgers and casual dining.
For Kelly and business partner Scott Hoskins, Hello Harry is the result of watching changing food trends and presenting a casual space offering quality food at a reasonable price. “Instead of cooking for yourself and your ego, you need to step back and cook for the people,” he says. “And right now people want the fast, casual market.”
Hello Harry pairs house-made brioche buns with everything from classic beef right through to more adventurous combinations, such as Middle Eastern chickpea. Craft beers and a range of simple shakes round out the classic diner experience. “We start with the protein and focus on pairing that with a quality bun and simple ingredients that work together,” Kelly says. “If we can’t make it ourselves, we won’t sell it.”
While the food may be fast, the process is clinical. Kelly draws on years of experience in professional kitchens, and two Chef Hats. “We’ve got chefs working for us, not 15-year-olds standing behind the grill trying to cook a chicken breast,” Kelly says.
Portside’s kitchen is run by Sunshine Coast chef Jordan Gerhardy, formerly of Noosa Beach House. The industrial space has graffiti by Brisbane artist Matt Clancy and locally recycled timber tables. A chalkboard details the weekly special – a throwback to Kelly’s experiences as a kid at the local takeaway shop.
Hello Harry has also moved into Forest Lake and will expand again into Milton in June. There are further plans to (hopefully) expand into the southern states in the not too distant future.