Inspired by the Southern states and their culinary traditions, Chef de Cuisine Nathan Green reimagines the American grill with restrained opulence and flair
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<<24th June 2020 – Hong Kong>> HENRY, the American grill, smoke house and butcher concept helmed by Chef de Cuisine Nathan Green, will host an all-you-can-eat affair of mouth-watering barbecue and free-flow drinks for this year’s Fourth of July celebrations. Nestled within Bayfare Social on Level Five of Rosewood Hong Kong, the restaurant is known not only for its finest expressions of butchery, but for its vast range of gourmet offerings influenced by the Southern Gulf States of the US.
Fourth of July BBQ Lunch at HENRY
On Saturday, 4th July from 12pm-2:30pm for lunch only, indulge in a special all-you-can-eat BBQ at HENRY for HK$998+10% per adult (inclusive of free-flowing drinks) and HK$350+10% per child aged 6-12. Adults may also opt out of the free-flow drinks package by choosing the BBQ-only option for HK$668+10%. The first seating round will kick off at 12:30pm, and the second at 2:30pm. Perfect for groups of friends or family looking for a refined taste of one of America’s oldest and best-loved traditions, Fourth of July at HENRY promises a fun and memorable occasion for all.
The special Fourth of July Lunch Menu begins with a choice of starters, all-you-can-eat BBQ and sides, and a selection of desserts to conclude. Starter options include HENRY’s famed, daily rotating Butcher’s Shop Terrine served with house chutney; the crowd-favourite Cold Smoked Steak Tartare with cured egg yolk puree and crusty toast; a platter of Fine de Claire Oysters with bourbon mignonette; and Smoked Eggplant, served with Bayley Hazen blue cheese, salt-baked pear and walnut.
Tuck into a bona-fide feast of all-you-can-eat American house barbecue, starting with Chef Nathan’s specialty Seven Pepper Beef Brisket, which uses USDA Prime Brisket from Brandt Farms in Reedley, California, served with espresso BBQ sauce; BBQ Pork Belly from Snake River Farms in Boise, Idaho, served with apple and radish; house-made Butcher’s Shop Andouille Sausage; and BBQ Chicken from Brink Farms in Hamilton, Michigan.
Complement meaty mains with refined southern-inspired sides of Charred Corn with harissa and parmesan; elevated Mac & Cheese with devilled lobster, spring onion and cotija; Sweet Potato Fries with Cajun spice; Dirty Fried Farro with onsen egg, chicken livers and hearts; and Fire Roasted Salad with peppers, tomato, onion, lime, coriander and mint dressing.
Treat yourself to HENRY’s signature decadent desserts to conclude the Fourth of July feast. Sweets include Chocolate Fondant with pretzel milk ice cream; American-style Cheesecake with strawberries and strawberry sorbet; and a classic Ice Cream Sundae.
The free-flowing drinks package includes unlimited Brooklyn Lager, Schramsberg Blanc de Blancs Sparkling Wine, Calera Chardonnay, Boneshaker Zinfandel and Fish House Punch.
Due to limited seats, advanced reservations are required. Please call +852 3891 8732 or email email@example.com.
Note to Editors: HENRY welcomes guests to savour the city’s first elevated American grill, smokehouse and butcher concept. From 16th June onwards, note that HENRY will begin lunch service from 12pm-3pm on Thursdays and Fridays, and 12pm-5pm on Saturdays and Sundays (weekends). Closed on Mondays.
Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Tel: +852 3891-8732
Instagram: @BayFareSocial @HenryGrillHK
HENRY, the American grill, steakhouse and butcher concept helmed by Chef de Cuisine Nathan Green, pays homage to the time-honoured American steak tradition inspired by the flavours and ingredients the country’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by his seasoned hand. Swathed in clubby, handsomely modern fittings, HENRY also showcases live-fire ovens, charcoal grills, a butcher’s shop and a meat locker, befitting its position as the city’s ultimate destination for meat-loving epicureans.