What was once a greasy takeaway joint has been transformed into a tiny cafe offering 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) have opened Harryfields in the thoroughfare to the ferry terminal.

“I love a challenge,” laughs co-owner Adam Harrigan, referring to the tiny kitchen and big restrictions that he and business partner Andrew Mansfield faced when they took on the space. 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 our meats we can break down in our other kitchens – so we’re focused on secondary cuts and primarily use organic, grass-fed animals. We use Tasmanian lamb, nitrate-free bacon and bread from the The Bread & Butter Project,” says Harrigan. They’re also serving 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. Cleverly, the tiny 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 to come for summer – perfect with a freshly baked muffin.

Harryfields
Mosman Bay Commuter Wharf, Shop 2, 1 Avenue Road, Mosman
(02) 9960 5377

Hours
Mon to Fri 7am–2pm
Sat & Sun 8am–2pm

facebook.com/harryfieldsmosman