Burger joint Hello Harry is by chef Tony Kelly (The Wine Bar Restaurant, Stokehouse, Donut Boyz).
The venue 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. The focus is on pairing the protein with a quality bun and simple ingredients that work together.
While the food may be fast, the process is clinical. Kelly draws on years of experience in professional kitchens and he has two Chef Hats.
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.