Barbecue and fried chicken feast on Sundays at HENRY
For high resolution images, please download here or from below
<<24th March 2021 – Hong Kong>> To commemorate Rosewood Hong Kong’s second anniversary, HENRY, the American steak, smokehouse and butcher concept helmed by Chef de Cuisine Nathan Green to commemorate Rosewood Hong Kong’s second anniversary, is now serving a new southern United States-inspired Sunday Brunch featuring succulent barbecue and fried chicken every Sunday from 12 n.n. to 2:30 p.m. With its live-fire ovens, charcoal grills and world-class meat lockers, as well as a dedication to delivering the time-honoured ingredients and tastes of America’s southernmost states, the restaurant is perfectly positioned to serve up authenticity to meat-loving epicureans.
Sunday American Flavours
Priced at HKD598 per guest, HENRY’s Sunday Brunch consists of shared appetisers, sumptuous BBQ and fried chicken mains, shared sides and dessert. A drinks package is also available to add on for HKD280 per guest, which includes 90 minutes of free flowing selected sparkling, house red, house white, and Brooklyn lager.
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, and Crab Cocktail with butter lettuce, smoked tomato, and avocado. Additionally, guests can enjoy a decadent serving of jet fresh Fine de Claire No.2 Oysters with bourbon mignonette for an additional HKD188 for six or HKD368 for 12 pieces.
The main course focuses on HENRY’s signature meat dishes, including the storied 7 Pepper Beef Brisket that melts in the mouth, premium Snake River Farm Pork Belly and HENRY’s Fried Chicken served with traditional pickles, cornbread and biscuits straight to your table. 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.
Select one from a trio of irresistible desserts including warm Banana Pudding with a heaping of vanilla custard and walnut, Chocolate Fondant with pretzel milk ice cream, and Cherry Sorbet with poached black cherries.
Sunday Brunch Drinks That Pack a Punch
Complementing the dedicated cocktail bar inside the restaurant that comfortably seats 12, 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 spirit varieties. The cocktail list houses a collection of HENRY’s creative signature mixes such as Albuquerque (HKD120) featuring banana-infused plantation dark rum, horchata, Pandan syrup and lime juice, and Baton Rouge (HKD128) created with Widges gin, Campari, honey syrup, beetroot juice, ginger juice, raspberry and beetroot foam.
Sunday Brunch specials include Bloody Mary (HKD120) made with vodka, Ocho Blanco tequila, clamato juice, Worcestershire sauce, Maggi’s, tabasco, sea salt, Tajin pepper and lime juice, and Paloma (HKD120) created with Ocho Blanco tequila, lime and grapefruit soda. HENRY has also prepared a list of its own barrel-aged cocktails, such as the Peach Boulevardier (HKD120) with Woodford Reserve, Mancino Rosso, Cynar, Merlet Crème de Pêche and peach bitters.
Prices are subjected to 10% service charge. For reservations, please book online at www.rosewoodhotels.com, call +852 3891 8732, or email email@example.com
The brunch set menu is the only menu currently available for Sunday lunch from 12 n.n. to 2:30 p.m.
Restaurant Information – HENRY
Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Tel: +852 3891 8732
Instagram: @HenryGrillHK @Chef_SmokeyBandit
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.