HENRY, the American steak and smokehouse at Rosewood Hong Kong, has unveiled ‘The Weekend Feast’ by Chef de Cuisine Mario Tolentino, which is inclusive of unlimited appetisers and a choice of the main course, sides and a dessert.
Mario Tolentino made his name working at some of the finest Michelin-starred restaurants in LA, New York, and Miami and at the two Michelin-starred AQUA in San Francisco. His Weekend Feast for HENRY is a homage to time-honoured American dishes and contains all the authentic flavours and ingredients combined with the highest levels of butchery, meat-curing and charcoal grilling techniques.
HENRY’s new weekend lunch menu features unlimited servings of appetisers followed by superbly prepared barbecued meats, which have been cooked slow and low, coupled with a special selection of mouthwatering goodies from the authentic smoker.
The starters include Market Oysters with dirty martini granita and Champagne mignonette, Blue Fin Tuna with nashi pear, trout roe, ponzu, sesame oil and nori rice cracker, Tiger Prawns (6pc) with cocktail sauce, HENRY Wedge Salad with pork belly, blue cheese, cherry tomato, pickled red onion, avocado, and buttermilk dressing, Artichoke Soup with confit cherry tomato and green olive tapenade, and Roasted Bone Marrow with sweet corn relish, fresh horseradish and sourdough bread.
Guests can choose one main course among a selection of Smoked BBQ Beer Can Half Chicken with housemade pickles; HENRY Cheeseburger with 6oz patty, American cheese, griddled onion and raw onion; 6oz Tenderloin that uses 44 Farms USDA Prime Black Angus beef from Texas, Holy Trinity Dirty Rice with Boston Lobster, jumbo lump crab, fried oysters and foie gras.
For a supplemental charge, guests can add smoky delights from the charcoal grill, such as BBQ Plate (+HK$100) or 44 Farms USDA 14oz Prime Black Angus Ribeye (+HK$200).
Accompany the weekend feast with a la carte side dishes such as Roasted Garlic Mashed Potatoes, Oyster Mushroom with Pastrami spices and charred Broccolini with parmesan cheese and charred lemon.
For the dessert, there is a choice of Pineapple Upside Down Cake with cardamom chiffon cake, macerated cherries and coconut sorbet or Almond Panna Cotta with strawberry, pistachio meringue, toasted almond and basil.
Chef Mario Tolentino’s Weekend Feast is available on Saturdays and Sundays at HENRY from 12 pm to 3 pm and is priced at HK$798+10%. For reservations, please book online at www.rosewoodhotels.com.
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