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. Adding to the team, Neil Tsai joins as the new Restaurant Manager, overseeing Front-of-House operations to elevate the guest experience to new heights.

The Classic Steakhouse Experience at Henry

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 (from HK$888 for 2 persons) and savory Steak Tartare (HK$398), made from finely hand-chopped raw USDA prime black angus beef, seasoned with a blend of herbs, spices, and condiments, and crafted tableside. At the heart of the culinary journey is the iconic tableside Caesar Salad (HK$198), a timeless classic dating back to the 1920s, featuring crisp romaine lettuce, mustard & anchovy Caesar dressing, freshly grated Parmesan cheese, and crunchy homemade croutons.

Signature appetizers include the succulent Maryland Crab Cake (HK$298) with tartare sauce and HENRY’s Buttermilk Fried Chicken (HK$198), boasting a secret marinade and batter infused with homemade buttermilk for tenderness. Onion Soup (HK$198) 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 (HK$1,898/1kg) with a whisky flambé finish, the robust Cowboy Ribeye (HK$228/100g) dry-aged in-house for 30 days, and the impressive Tomahawk (HK$198/100g) carved tableside, adding theatrical flair to the dining experience.

Other signature main courses include the Short Rib Pappardelle (HK$398) crafted with homemade pasta, the indulgent Grilled Boston Lobster (HK$798) with herbs butter, and the luscious cold-smoked Iberico Pork Chop (HK$498). Decadent desserts include table-side New York Cheesecake (HK$138) with a buttery graham cracker crust and fruit compote, Profiterole (HK$138) with bourbon whisky ice cream, and Corn Crème Brulee (HK$148), a twist on the classic, for a sweet conclusion.

"The United States Cocktail Timeline"

HENRY’s refreshed cocktail program, “The United States Cocktail Timeline,“ pays homage to the rich history of American mixology. Rooted in the vibrant tapestry of cocktail evolution, this unique menu captures the essence of different eras when cocktails were in their nascent stages, celebrated for their innovation and artistry. Drawing inspiration from the 1700s tavern culture to the Prohibition era, where American bartending reached new heights of creativity and theatrics, each cocktail at HENRY reflects a distinct chapter in the evolution of mixology.

Cocktails not to miss include HENRY’s Old Fashioned, such as Popcorn and Caramel (HK$160) with Michter’s bourbon whisky and HENRY’s caramel popcorn; El Paso (HK$150), a smoky-sweet libation of charred pineapple, Altos Plata tequila, Siete Misterios Doba Yej Mezcal, Mancino Secco, and bitters; and Peach Boulevardier (HK$150), a mix of Michter’s Rye whisky, Mancino Rosso, cynar, and peach.

Exclusive Ambassadorship with Opus One Winery

With roots in Oakville, California, Opus One is a collaborative venture between Baron Philippe de Rothschild and Robert Mondavi, producing esteemed Bordeaux-style blends like Opus One and Overture since 1979, epitomizing California winemaking excellence and luxury.

HENRY proudly announces its exclusive ambassadorship with Opus One winery, becoming the sole Hong Kong restaurant ambassador for Opus One in 2024. This prestigious program offers guests access to Opus One’s vintage releases directly from the acclaimed winery, with a vertical collection of 12 vintages available by the bottle, including magnums. Guests can also enjoy exclusive wine dinners featuring Opus One’s exquisite blends.

Meet Chef Jorge Vera Gutiérrez

Chef Jorge Vera Gutiérrez, who honed his craft at notable venues such as DSTAgE and BiBo in Spain, as well as Kødbyens Fiskebar and Aamanns in Copenhagen, now serves as the Chef of HENRY, the American steakhouse at Rosewood Hong Kong. Formerly the Chef de Cuisine of Rosewood Hong Kong’s Bayfare Social and with a culinary background rooted in traditional Spanish tapas and sustainable sourcing practices, Jorge brings his expertise and contemporary flair to the helm of the kitchen at HENRY.