Hrvst is a place where we hope more non-vegans will come to. As a brand, we would like to be able to introduce veganism into everyone’s lives, in small, palatable doses. We love to experiment with familiar flavours and challenge the typicality of vegan food.
Friends for over 10 years, Addis and Dylan bonded over a shared love for inline-skating and cooking. Addis never thought he would be a chef (he quit school at 15 to become a pro inline-skater), until a cook stint in the army solidified the idea; he liked how he was able to mix flavours in a dish and make someone feel better with food. Dylan was inspired by his grandmother and used to always help her out in the kitchen at home, cooking for him is an outlet for expression.
HRVST started out because the boys felt like they wanted to break the stigma of vegan/vegetarian food, that it was bland, boring and, ugh, just a salad. They knew that plant-based cooking could be as beautiful and sought-after as meat both in visual presentation and taste.
Much like their personalities, the food at HRVST is high-street with a touch of refinement and wisdom, packed with a punchy delivery of taste and surprise. The boys have a slightly laissez-faire approach to their cooking, letting gut feel and instinct guide them instead of a bible-like adherence to rules and methods.
This has worked in their favour, as they create ice creams that are equally dense and heavy without the use of milk, cream or eggs, “scallops” from mushrooms, fritattas from tofu, pasta from squash puree; blurring the lines and stretching the definition of what is expected, or not expected, from a vegan cuisine.
In the end, it’s just good food, that happens to be vegan.
OUE Downtown Gallery
6A Shenton Way
Mon – Fri 11:30am – 2:30pm, 5:30 – 11:30pm
(last order for food 2:15pm and 9:45pm)
Sat 11:00am – 3:00pm