HENRY, the contemporary American Steakhouse at Rosewood Hong Kong, has unveiled an exciting, fully revamped menu under the creative direction of Chef de Cuisine Mario Tolentino.
HENRY is an American grill, steakhouse and butcher concept known for its classic American fayre. At its helm is Chef de Cuisine Mario Tolentino (above), who’s 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.
For 2022, Chef Mario has curated an exciting new menu comprising authentic flavours and ingredients of America’s most cherished culinary tradition, combined with the highest levels of butchery, meat-curing and charcoal grilling techniques.
Chef Mario has made the most of HENRY’s live-fire ovens, charcoal grills and world-class meat lockers at the butcher’s shop with the aim of creating the city’s ultimate destination for meat-loving epicureans.
The focus is on premium meats with cut options such as flank, ribeye, striploin and tenderloin. At the same time, the menu also offers a new and dazzling array of refined American steakhouse-style raw appetisers, starters, soups, seafood, plates of pasta, sides and delectable desserts.
Introduction of HENRY’s New Fully Revamped Menu
Menu highlights from the Raw Bar now include classic steakhouse delights of Jumbo Tiger Prawn Cocktail served on ice with refreshing cocktail sauce and creole remoulade, and BlueFin Tuna Carpaccio with pickled watermelon, garlic crisps, charred avocado, chilli peanut crisps and a light ponzu sauce.
Other new starters include Devilled Japanese Eggs with chilli and pork crackling with decadent toppings of sea urchin and four grams of Amur caviar, as well as Roasted Bone Marrow served with sourdough bread, sherry demi-glace and herb salad.
Straight from The Smoker, newly revamped dishes include the hearty BBQ Plate, which features a selection of some of HENRY’s most prized meats slathered with its house BBQ rub along with the restaurant’s homemade Bloody Mary ketchup, American BBQ sauce and HENRY’s Hot Sauce. Meats include the 44 Farms beef brisket, Berkwood Farms baby back ribs, and beer can chicken.
From the Charcoal Grill section, new meat options include the New York Strip 44 Farms USDA Prime Black Angus brushed in beef tallow – a savoury mixture of beef fat, butter, garlic, tomato paste and various herbs – served with confit garlic and HENRY’s signature steak sauce. In addition, there is the 44 Farms USDA Prime Black Angus RibEye, served with black truffle veal jus and bone marrow béarnaise.
New Entrées comprise delicious and varied options of meat, seafood and pasta dishes, from the Sea Bass Piccata, served with butter beans, pickled garlic, fried capers and preserved lemon, to the Lobster Oscar with jumbo crabmeat, trout roe, mustard seed and chives, which is Chef Mario’s different take on a classic American Steak Oscar, and Squid Ink Tagliolini with king crab, sea urchin, tasso ham and saffron.
Hearty mains can be enjoyed with eight new Sides, including Roasted Garlic Potato Purée, the creamy, rich Black Truffle Macaroni Gratin made with black truffle cream and four types of cheese. The gratin can be elevated with supplementary Canadian lobster for an additional HKD100.
New must-order Desserts include the Coconut Cream Pie, a light and tropical creation featuring coconut rum custard and vanilla-coconut crushed ice-encased within a buttery tart shell. Sweet Corn Ice Cream Sundae with corn and coconut ice cream is also on the menu, with its fluffy sponge cake, caramel popcorn, retro-style Luxardo cherries, and lemon bombe. Plus, there’s the Coffee Chocolate Cremeux, a rich, dense and creamy tart with coffee-infused chocolate ganache in a chocolate tart shell, topped with yoghurt sorbet, cocoa nibs and popping candy.
New Wine Program at HENRY by Area Wine Director, Julien Peros
The wine list, curated by Julien Peros, Rosewood Hong Kong’s Area Wine Director, presents a strong focus on American wines and a selection largely defined by Californian varieties as well as new, lesser-known and boutique estates from states such as Oregon and Washington.
While most U.S. wine lists in Hong Kong offer young vintages, HENRY showcases a larger and more unique selection of matured American bottles that demonstrate the ageing potential of Californian wines, as well as the evolution of wine-making styles in the ’80s and ’90s.
Other large-format wine bottles of note include Château Pradeaux, Bandol Red 2010 (18L Melchior), Château Lassegue, Saint-Emilion Grand Cru 2010 (12L Balthazar) and Dunn Vineyards, Cabernet Sauvignon 2006 (5L Jeroboam.)
The ever-changing wine selection at HENRY is, as Julien Peros says, “alive.” Moving forward, the menu will continually feature new estates and sizes, providing a dynamic, fresh and attractive wine experience for guests. As well, a series of themed monthly wine lunches hosted by Julien Peros debuts in 2022, with each exploring a particular region and appellation in-depth.
HENRY is open for dinner daily from 5:30 p.m. and for lunch on Saturday and Sunday from noon to 2:30 p.m. For more information, click HERE.