There’s been a change at Harry’s Espresso. You’ll still find the steady flow of regulars, but suddenly there’s a whole lot more space and a brand-new look.
“We always intended to do what we’ve done – we wanted to make a coffee destination from this old convenience store,” says Chris Karvelas, who together with Harry Lambropoulos is the driving force behind Harry’s.
The team has taken over the laundromat space next door to create a much bigger Harry’s experience. Gone is the brightly coloured artwork. They have been replaced with a fit-out by Tina Cha from Guru Projects that includes a kiosk service area, honeycomb tile work, raw-brick finishes and an aqua theme running from the shopfront tiles to the Synesso espresso machine. Chef Bryan O’Callaghan (previously at the Tilbury Hotel) is on board now, too. So the menu has had an overhaul.
“When we each had kids we started to learn a lot more about food,” says Karvelas. “And so we wanted to create an awesome dining experience for kids and families that offered options without sugar, gluten or dairy. We wanted to show people that [food] can taste great without those things.”
The new menu has risen to the challenge with cider-cured ocean trout served with coddled eggs, shaved fennel and ruby grapefruit. There are blueberry and ricotta hotcakes with organic maple, lemon balm and double cream, and quinoa and feta fritters sit on fattoush salad with house-made labne and hazelnut dukka. For lunch there is Alaskan crab sliders with green apple and cucumber, or a Coorong beef burger with manchego, chipotle mayo and sweet-potato fries. There’s kombucha and house-made ginger beer, sugar-free jams and almond milk.
Harry’s has worked with Five Senses on the coffee and offers cold drip, and V60 filter. The Kiosk caters to the takeaway crowd. Dinners are on Thursdays and Fridays and the menu includes dishes such as crab linguini, risoni with quail, or triple-cooked potatoes.