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November 26, 2019
Inspired by the Southern states and their culinary traditions, Chef de Cuisine Nathan Green reimagines the American grill with restrained opulence and flair
HENRY, the American grill, smokehouse and butcher concept helmed by Chef de Cuisine Nathan Green, is now open at Bayfare Social, on Level Five of Rosewood Hong Kong. The restaurant pays homage to the time-honoured American steak tradition inspired by the flavours and ingredients of America’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by Chef Nathan’s seasoned hand.
A Rosewood-conceived concept, HENRY evokes the character of a Southern states gentleman – a storied individual whose penchant for fine wine and premium meat led him to open his own establishment in which to entertain the good and the great within his milieu. As the eponymous inspiration behind HENRY, this narrative imbues the modernist, clubby interiors by New York’s Parts and Labor Design, which evoke a modish tapestry of generous and deep hued, leather-swathed banquette seating, polished brass hardware and smoky glass, offset by the streamlined, marble clad bar. The al fresco terrace at HENRY overlooks leafy Salisbury Road Garden and the Kowloon panorama, and is the perfect space to enjoy a big wine, a fine cocktail or a distinguished cigar.
Introducing HENRY’s Southern-Inspired Menu and Dishes
At HENRY, Chef de Cuisine Nathan Green re-imagines the Southern-inspired American grill, barbeque 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. With a focus on various premium meats with cut options such as flank, ribeye, striploin and tenderloin, the menu also features classic southern-style snacks, starters, soups, seafood, pastas, sides and delectable desserts.
Signature meats include the 44 Farms Texas Whisky and Ash-aged Beef, with choices of T-Bone or Porterhouse cuts, and prices are subject to weight and served and flamed table-side. Both cuts are 100% American Black Angus, aged for 90 days in Woodford Reserve Bourbon and ash. With an ethos of everything 100% homemade, Henry will also be serving homemade sauces include 5-Pepper & Bourbon, Charcutier Sauce, Cajun Hollandaise, Red Wine, Port & Shallot, Tomatillo & Ancho Sauce, and Smokey Blue Bearnaise. Further meat options include the Smoked Short Rib with Brandt USDA prime beef and a moreish espresso BBQ sauce; as well as the impossibly juicy Becker Lane Farm Pork Chop with heirloom carrots and pickled mustard seeds.
Other menu highlights include the Southern Fried Frog Legs with hot sauce mayonnaise; Cold Smoked Steak Tartare with egg yolk puree and toast; Butcher’s Shop Terrine with cherry and peach chutney; Henry’s Burger with 6oz USDA prime beef batty, 7-pepper brisket, Andouille sausage, smoke-house bacon, pepper jack cheese and American cheddar; Mac & Cheese with devilled lobster, spring onion and cotija; and sides of Dirty Fried Rice with oysters and preserved lemon and Jimmy Red Corn Grits with burnt ends and pickled okra.
Introducing HENRY’s Bar and Wine List
With a dedicated cocktail bar inside the restaurant that comfortably seats 12 guests, as well as a terrace that overlooks Salisbury Road, the drinks menu boasts an impressive selection of American beers, bourbon and rye whiskey, as well as gin, rum and agave varieties. The cocktail list covers American bar classics such as the Old Fashioned made with Rebel Yell bourbon whiskey and angostura bitters; Tommy’s Margarita with Ocho Blanco tequila, lime and organic agave; and the fiery Michelada with beer, clamato juice, lime, Worcestershire sauce and tabasco.
The unique wine list is curated by Nicolas Deneux, Rosewood Hong Kong’s Area Wine Director and HENRY Sommelier Terry Au. The wine list is divided into three main sections: “Big-Timers” which contains around 200 labels of magnums-only from Napa, California and from Bordeaux (some of them bottled exclusively for HENRY over a year ago). Guests can enjoy one glass, one bottle or the entire magnum from this large selection with the unique flexibility that this concept allows. The “Underdogs” section features smaller scale producers and lesser-known wineries with a unique focus on New World wines. Lastly, “Golden Oldies” showcases classics from California’s Napa Valley, France, Italy, and Spain, with vintages prior to 2000.
Design Narrative at HENRY
The modernist interiors by Parts and Labor Design New York City reference the American steakhouse with a mid-century twist, sporting details including over-sized leather-swathed banquettes, with seating at the spacious marble clad bar and brass finished hardware throughout. The glass-partitioned private dining room at HENRY offers groups of up to 10 persons the perfect space for elevated social dining, with a leafy terrace for a breezy al fresco drinking or dining experience.
HENRY’s swarthy decor is offset by a comfortable, lively and relaxing ambience, providing a space for patrons from couples to groups of friends to enjoy a hearty steak served tableside by Chef Nathan, as well as inventive, moreish snacks such as Watermelon Jerky and Beef Jerky at the bar. Bold and impressive, the bar at HENRY catches the eye upon entry, inviting guests to sip on a delicious American-style aperitif shaken by the establishment’s expert bartenders before dinner.
Introducing HENRY’s Butcher Shop
Spilling out into the plaza of Bayfare Social is HENRY’s Butcher Shop, a complementing extension to the dine-in restaurant. The shop features dry-aged heritage breeds, homemade terrines, sausages, bacon and the specialist cuts that one would expect to find at a traditional butchery, available for grab-and-go purchases.
At HENRY’s Butcher Shop, premium meat cuts are sourced from the finest American family-run ranches. Noteworthy farms include 44 Farms, a fourth generation ranch by the McClaren family who began grazing cattle there in 1909 and are known across the US for their 100% pure-breed 120-days grain-fed Black Angus. From Brawley, California is the Brandt Ranch, where the Brandt family has been focused on raising 100% pure-breed Holstein cattle since the 1900’s. Started by ex-investment banker Keith Martin in partnership with celebrated master chef Thomas Keller, Elysian Fields Lamb combines 7 family farms across the Midwest to produce the finest American purebred lamb (each with its own tracking number).
HENRY welcomes guests to savour the city’s first elevated American grill, smokehouse and butcher concept, and is open for dinner from 6 p.m., Tuesday to Saturday. For reservation, please call +852 3891 8732 or email firstname.lastname@example.org.
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