Time Out says
Bayside breakfasts and commuter coffees are the bread and butter for this little café by the water
Sydney’s ferry stops often boast some seriously prime water front real estate, jutting out as they do from our beautiful shorelines. So when a wharf is renovated – much like Manly Bay’s was in late 2014 – it's only sensible you'd want to make the most of the space. And that's what the friendly folk at Harryfields, who are also behind the two Ooomph locales on the Central Coast, have gone and done.
Down at the picturesque Mosman Bay Wharf, they've set up shop at the gateway to the ferry platform. It's a tight operation: one small kitchen and just seven tables running alongside the entrance. Don't bring what you don't need.
The coffee comes by way of Pablo and Rusty’s and is perfect for morning commuters. If you have a bit more time, try to snag the window table so you can enjoy your food and a view of the jade green waters. The drinks menu boasts a bunch of teas from Somage and some superb milkshakes. Can't decide between ordering a morning brew or a milky treat? Order the coffee milkshake with vanilla bean gelato – it's a creamy, frothy delight that'll bolt you upright thanks to all that caffeine.
Despite the kitchen’s small size, they manage to roll out some decent breakfast offerings. The star of the day is the potato rosti – strands of stringy, fried potato are topped with two perfectly poached eggs, sautéed buttery baby spinach and folds of Serrano ham. The eggplant kasundi brings it all together, adding a spicy zing and just the right dose of sweetness.
The baked eggs have slices of chorizo and beans through a rich, sweet tomato base, and are topped with crumbles of Meredith feta. The name is a bit of a misnomer since the eggs are actually poached instead of baked; it's not quite the traditional Shakshuka on every other breakfast menu in Sydney, but it’s still a hot, tasty number. The lunch menu focuses on slow-cooked meats, toasties and burgers. Next time we're back, we've got our eye on the cheeseburger, which is sandwiched inside brioche from Bourke Street Bakery's Bread and Butter Project.
It's a simple affair here at Harryfields – but given the beautiful vista, their solid food selection and good brews, there's really no need to make it any more complicated.