Henrietta isn’t your typical charcoal chicken joint, so its first birthday won’t feature a sprinkle-covered cake and sparklers, either.
From Monday November 15 until Sunday November 21, the man behind Melbourne’s best hummus, Tom Sarafian (ex-Bar Saracen), has shared his recipe for Palestinian charcoal chicken, served alongside caramelised onions, sumac and pine-nut butter with barbequed cauliflower on a toasted pita.
The next week, 22 to 28 November, the restaurant will be serving harissa and honey-rubbed barbeque chicken with flat beans grilled over coals, toum, za’atar and chips courtesy of Maha’s Shane Delia.
Finally, the week from Monday November 29 to Sunday December 5 will see a dish from Adam Wolfers of Gerard’s Bistro on the menu: Yemeni hawaij chicken with fattouche salad and sumac dressing.
And if you order one of the special birthday dishes, you can get a signature Henrietta cocktail for just $10. Choose from a Lychee Cosmo, Watermelon Spritz, Passionfruit Margarita or Negroni.