HENRY, the classic American steakhouse concept nestled inside Rosewood Hong Kong, is thrilled to announce the launch of its American Weekend Lunch experience led by Chef Jorge Vera Gutierrez, available every weekend and on public holidays. Priced from HK$798+10% per guest, this feast promises to elevate your weekend with new and exclusive weekend only dishes, free-flowing Champagne, and impeccable service.
To begin, guests are treated to a delightful array of starters served to the table, including Oyster on Ice elegantly served with cocktail sauce, and the Salmon Gravlax marinated in Gin & beetroot (new for weekends only), paired with sour cream, dill, and pickles. The signature Caesar Salad is prepared tableside with anchovy and mustard emulsion, crispy croutons, and Parmigiano Reggiano, while guests can also enjoy the Smoked Clam Chowder (new for weekends only), a blend of potato, carrot, celery, crispy bacon, and extra virgin olive oil, along with Buttermilk Fried Chicken, complete with crisp butter lettuce, pickles, and spicy mayonnaise.
For the main course, diners are invited to choose one dish from the specially crafted selection. All new weekend exclusive dish options include the Lobster Thermidor (at a supplement HK$198), accompanied by a shellfish cream reduction and gruyere, along with an herb salad; Grilled Octopus served with Romesco sauce and burnt lemon; the “Juicy Lucy”, a dry-aged double-patty cheeseburger featuring a fried egg and homemade brioche; and the Confit Duck Leg served with a runny, sunny side-up duck egg, and buttermilk waffle. HENRY’s weekend exclusive Smoked USDA Prime Rib takes the spotlight, featuring a succulent cut sourced from 1855 Farm in Nebraska, served with beef jus and horseradish crème fraiche. Add on decadent extras to complement the meal, including Bone Marrow, Maryland Crab Cake, and Foie Gras, each at an additional HK$98
To conclude the meal, guests can select one dessert from a trio of tempting options. The classic table-side New York Cheesecakeis served with sour cream, adorned with strawberry, apricot, and blueberry jams, while the Strawberry Sundae combines vanilla ice cream with peanuts and strawberry sauce for a nostalgic treat. The Profiterole, served with bourbon whisky ice cream and topped with gooey, chocolate fudge sauce, offers an indulgent finale.
To further enhance the lunch experience, optional free-flow packages are available. The Champagne Corner (HK$588+10% per person) includes a curated selection of Champagnes, red and white wines, beers, and mimosa on a trolley, while a premium Non-Alcoholic Free-Flow is also offered for HK$288+10% per person.