This tiny cafe offers beautifully executed breakfasts and lunches. The team behind the Ooomph cafes and the associated deli and grocery stores on the North Coast (Avoca and Gosford) is behind Harryfields in the thoroughfare to the ferry terminal.
Tastefully refitted in grey and black tones, with tables running down one side of the walkway to the wharf, the duo has the benefit of bigger kitchens available to them up the coast. So while much of the preparation is done offsite, the food comes with the organic ethos of the big-sister cafes.
All the meats are broken down in the team’s other kitchens, and the focus is on secondary cuts and organic, grass-fed animals. Such as Tasmanian lamb, nitrate-free bacon and bread from the The Bread & Butter Project. Harryfields also serves Pablo and Rusty coffee; Reubens filled with six-hour brisket; slow-cooked lamb shoulder salad and 12-hour pulled pork burgers – assembled to order at the wharf. The kitchen is also turning out fetta and chorizo baked eggs; cheeseburgers with Red Leicester cheese and house tomato relish; and the popular paleo eggs breakfast with bacon, tomato and avocado. There are weekly single origins for the batch brews and cold drip in summer – perfect with a freshly baked muffin.
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