HENRY, the classic American steakhouse concept nestled inside Rosewood Hong Kong, celebrates a full transformation this April onwards under the culinary direction of newly appointed Chef Jorge Vera Gutierrez. Embracing a fresh chapter, HENRY introduces an exclusive Opus One winery ambassadorship and debuts a nostalgic cocktail program that pays homage to America’s rich cocktail heritage.
Exciting updates at HENRY include the addition of signature dishes to a revamped menu that embodies the essence of a quintessential American steakhouse experience. The menu now features six distinct sections, showcasing a variety of offerings, including cold seafood, cold and hot starters, charcoal grill steak selections, non-steak alternatives, sumptuous side dishes, and delectable accompaniments. Furthermore, the introduction of new tableside service options enhances the dining experience at HENRY, offering an interactive and theatrical touch.
Indulge in an array of signature dishes, including the opulent Seafood Tower and savoury Steak Tartare, made from finely hand-chopped raw USDA prime black angus beef, seasoned with a blend of with herbs, spices, and condiments, and crafted tableside. At the heart of the culinary journey is the iconic tableside Caesar Salad, a timeless classic dating back to the 1920’s, featuring crisp romaine lettuce, mustard & anchovy Caesar dressing, freshly grated Parmesan cheese, and crunchy homemade croutons.
Signature appetisers include the succulent Maryland Crab Cake with tartare sauce, and HENRY’s Buttermilk Fried Chicken, boasting a secret marinade and batter infused with homemade buttermilk for tenderness. Onion Soup is a rich blend of three onion varieties, three cheeses, and homemade beef broth – the pinnacle of elevated comfort food.
The premium steak selections are sourced from certified farms around the world, ensuring sustainability and quality with no added hormones. These exceptional cuts come from 44 Farms (USA), Brandt (USA), Aura (New Zealand), Marango (Italy), and Westholme (Australia), all expertly prepared to perfection. Highlights include the Porterhouse with a whisky flambé finish, the robust Cowboy Ribeye dry-aged in-house for 30 days, and the impressive Tomahawk carved tableside, adding theatrical flair to the dining experience.
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