Henry’s is a large venue with more than 100 European bistro-style thatched seats around the restaurant’s small kitchen and in its sunlit courtyard. The interior is casual-industrial in style, relaxed to match the tropical menu.
Julian Damjano is the general manager of Publica Group (Clubhouse, Goldfish Bar and Kitchen) and the drinks curator and cocktail maker at Henry’s. His focus is on local wines and matching the menu with fruity, seasonal cocktails. Rafael Tonon (ex-Barrio Chino), the group’s executive chef, runs the rest of the menu. The jerk chicken is marinated, cooked sous vide and then pan-fried and served with celeriac puree and charred garlic shoots.
His passion is raw seafood. The rotating menu includes kingish crudo with finger lime, burnt mandarin and burnt chilli oil; and what Tonon calls tuna nachos – diced raw tuna dressed with ponzu, wasabi, avocado mouse and served with prawn crackers.
An orange-and-grapefruit pannacotta with Negroni granita is a perfect balance of sweet, sour and bitter. The coconut ice-cream in a slightly spicy smoked-pineapple soup is impressively executed.