The city’s favourite American steak, smokehouse and butcher concept located at lLevel Five of Rosewood Hong Kong, HENRY presents a new seasonal weekend feast created by Chef de Cuisine, Mario Tolentino. The Weekend Feast is served on Saturdays and Sundays from 12pm to 3pm, priced at HK$798+10% service charge inclusive of unlimited appetisers, a choice of main course, sides and dessert per guest.
Chef Mario has made his mark at some of the finest Michelin-starred restaurants in New York, Los Angeles and Miami, as well as San Francisco at the two Michelin-star AQUA. His exhilarating new menu at HENRY pays homage to the time-honoured, authentic flavours and ingredients of America’s most cherished culinary tradition, combined with the highest levels of butchery, meat-curing and charcoal grilling techniques.
New Weekend Feast Menu at HENRY
HENRY’s new weekend lunch menu features unlimited servings of appetisers followed by the timeless American tradition of barbecued meats cooked slow and low, with a special selection from the authentic smoker. Starters include Market Oysters* with dirty martini granita and Champagne mignonette; Blue Fin Tuna with nashi pear, trout roe, ponzu, sesame oil and nori rice cracker; Tiger Prawns (6pc) with cocktail sauce; HENRY Wedge Salad with pork belly, blue cheese, cherry tomato, pickled red onion, avocado, and buttermilk dressing; Artichoke Soup with confit cherry tomato and green olive tapenade; and Roasted Bone Marrow with sweet corn relish, fresh horseradish and sourdough bread.
Guests may choose one main course among a selection of Smoked BBQ Beer Can Half Chicken with housemade pickles; HENRY Cheeseburger with 6oz patty, American cheese, griddled onion and raw onion; 6oz Tenderloin that uses 44 Farms USDA Prime Black Angus beef from Texas, Holy Trinity Dirty Rice with Boston Lobster, jumbo lump crab, fried oysters and foie gras. For a supplemental charge, guests may also add on smoky delights from the charcoal grill such as BBQ Plate (+HK$100) or 44 Farms USDA 14oz Prime Black Angus Ribeye (+HK$200).
Accompany the weekend feast with a la carte side dishes such as Roasted Garlic Mashed Potatoes, Oyster Mushroom with Pastrami Spice and charred Broccolini with parmesan cheese and charred lemon.
For the desserts, guests may select Pineapple Upside Down Cake with cardamom chiffon cake, macerated cherries and coconut sorbet or Almond Panna Cotta with strawberry, pistachio meringue, toasted almond and basil.
