• HENRY by Chef Nathan Green is now open for Sunday Lunch with a new Southern-inspired lunch menu

    At HENRY, Chef de Cuisine Nathan Green re-imagines the southern-inspired American grill, barbecue and steakhouse tradition. Equipped with live-fire ovens, charcoal grills and world-class meat lockers at the butcher’s shop, Chef Nathan settles into his element to provide the city’s ultimate destination for meat-loving epicureans.

    In addition to HENRY’s signature appetizers, premium meats, sides and desserts, the new Sunday Lunch menu features exclusive specials packed with southern soul. Available every Sunday from 12pm-5pm, guests can indulge in traditional American delights such as Shrimp & Grits(HK$498) with Carolina Gold Rice, red prawns and andouille sausage; HENRY Fried Chicken (HK$248) with buttermilk-marinated fried chicken with homemade biscuits and gravy; and Brisket Hash (HK$238) with burnt ends, smashed potato, charred onion, grilled jalapeno and fried eggs. Delicious brunch staples with a HENRY twist include Southern Style Eggs Benedict (HK$198) with BBQ pork belly, corn bread muffin and Cajun hollandaise; Classic Cheese & Bacon Burger (HK$298) with Black Angus burger, house bacon, bandage-wrapped cheddar, red onion, tomato, lettuce, American mustard and HENRY’s special ketchup; and BBQ Sandwich (HK$248) with beef brisket, andouille sausage, pickled jalapeno, American cheddar and BBQ sauce.

    A feast for all the senses, the Full Texan (HK$898, for 2) is a sumptuous platter of 14oz Black Angus ribeye, house bacon, andouille sausage, brisket hash, smoked tomatoes, smoked soy mushrooms, bacon corn bread and fried eggs. Complement any meal at HENRY with Chef Nathan’s Hot Smoked Salmon Salad (HK$248) with Ora King Salmon, pit-roasted potatoes, pickled cucumber, onsen egg and Cajun hollandaise.

    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 Lunch 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.

    HENRY welcomes guests to savour the city’s first elevated American grill, smokehouse and butcher concept. Starting from 26th May, HENRY will update opening hours to 5pm onwards for dinner service on Tuesdays – Sundays. From 16th June onwards, HENRY will begin lunch service from 12pm-3pm on Thursdays and Fridays, and 12pm-5pm on Saturdays and Sundays (weekends). Closed on Mondays.