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RESERVE
RESERVE

American Grill and Smokehouse

HENRY

Robust Texan barbeque traditions meet modern charm. Wood-fired ovens, a blazing grill, and expertly smoked meats await.

RESERVE A TABLE

American Grill and Smokehouse

HENRY

Robust Texan barbeque traditions meet modern charm. Wood-fired ovens, a blazing grill, and expertly smoked meats await.

RESERVE A TABLE
RESERVE NOW

Roaring wood-fired ovens and a blazing charcoal grill define HENRY, Rosewood’s homage to old-school butchery and Texan barbeque. The handsome space boasts a clubby aesthetic and a meat-centric menu. Discover dry-aged heritage breeds, homemade terrines, and artisanal sausages.

A La Carte Menu

Weekend Lunch (Available On Weekends and Public Holidays)

Dinner Tasting Menu

Dessert Menu

 

HOURS

Dinner: 6 pm – 10:30 pm daily
Weekend Lunch: 12 pm – 3 pm (Saturday, Sunday & Public Holidays)

Reservations are open two months ahead of the current month. New reservations will open on the first day of each month at 10 am through phone and online. For nine guests or more, please contact our reservations department.

CONTACT   +852 3891 8732

EMAIL   hongkong.restaurantreservations@rosewoodhotels.com

Smart casual: Please refrain from wearing exercise apparel, flip-flops or pool attire. Covered shoes and sleeved shirts are required for gentlemen in addition to long trousers in the evening.

Opus One Wine Ambassador Program

Embark on the pinnacle of wine excellence with our Wine Ambassador Program at Henry. Immerse yourself in a vertical selection of Opus One, featuring back vintages released directly from the winery. Our sommelier team will guide you on a personalized journey to discover or revisit some of the finest vintages from this iconic Napa Valley winery.

Chef Jorge Vera Gutiérrez

Chef Jorge Vera Gutiérrez, who honed his craft at notable venues in Spain and 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. Jorge brings his expertise and sustainable sourcing practices to the helm of the kitchen at HENRY.

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