Drink and Dine
Laying the table.
A wood-fired grill, and a butcher's own dry-aged programme
HENRY
Restaurant
The grill runs charcoal under a run of steaks sourced by breed and by farm, printed on the card with their own provenance — Hanwoo from South Korea, Wagyu M9+ from Victoria, a 45-day dry-aged bone-in ribeye from Idaho.
Tomahawk is carved tableside, with a whisky flambé on request.
The bar programme runs its own line of cocktails built around the kitchen's own waste and offcuts — a beef-tallow-washed Old Fashioned, a Sazerac finished with soy sauce — alongside a full wine-by-the-glass list.
Kismet Recommends
- Seafood Tower
- Henry's Buttermilk Fried Chicken
- Tomahawk
- Lobster Mac & Cheese
- Steak Tartare
The kitchen
Jorge Vera Gutiérrez
Trained in Spain and Copenhagen; ran the kitchen at Bayfare Social before this one.
Tomahawk is carved tableside, with a whisky flambé on request.
