• HENRY by Chef Nathan Green introduces a new Southern-inspired Sunday Brunch

    Priced at a valued HK$598+10% per guest, the Sunday Brunch consists of shared appetizers, unlimited BBQ and fried chicken mains, shared sides, and dessert. A two-hours free-flow drinks package is also available to add on for HK$350+10% per guest, which includes beer, prosecco, red wine, and white wine.

    Starters include beloved HENRY signature dishes of Burrata with charred red pepper and smoked tomato, Butcher’s Shop Terrine with house chutney, cornichons, and grain mustard. Additionally, guests can enjoy a decadent serving of jet fresh Fine de Claire No.2 Oysters (+HK$188/6pc, +HK$368/12pc) with bourbon mignonette.

    The main course is an unlimited event of HENRY’s signature meat dishes, including the storied 7 Pepper Beef Brisket that melts in the mouth, Snake River Farm Pork Belly, and HENRY’s Fried Chicken served with pickles, corn bread and biscuits. Sides to share include French Fries with chicken spice, BBQ Beans with smoked bacon, Charred Corn with harissa and Parmesan, and Green Salad with spinach, mixed herbs, and smoked tomatoes. Save room for the finale of warm Banana Pudding for dessert, which comes with a heaping of vanilla custard and walnut.

    With a dedicated cocktail bar inside the restaurant that comfortably seats 12 guests, as well as a terrace that overlooks Salisbury Road, HENRY’s drinks menu designed by Director of Bars Arkadiusz Rybak, boasts an impressive selection of American beers, bourbon and rye whiskey, as well as gin, rum and agave varieties. The cocktail list houses a collection of HENRY’s creative signature mixes such as Albuquerque (HK$120) featuring banana-infused plantation dark rum, horchata, Pandan syrup and lime juice, and Baton Rouge (HK$128) created with Widges gin, Campari, honey syrup, beetroot juice, ginger juice, raspberry and beetroot foam.

    Sunday Brunch specials include Bloody Mary (HK$120) made with vodka, Ocho Blanco tequila, clamato juice, Worcestershire sauce, Maggi’s, tabasco, sea salt, Tajin pepper and lime juice, and Paloma (HK$120) created with Ocho Blanco tequila, lime and grapefruit soda. HENRY has also prepared a list of its owned barrel-aged cocktails, such as the Peach Boulevardier (HK$120) with Woodford Reserve, Mancino Rosso, Cynar, Merlet Crème de Peche and peach bitters.