Henry's is a restaurant and bar close to the in Cronulla. The restaurant is large with alfresco and indoor dining. The restaurant with a plantation interior theme.
Henrys has a great Autumn and winter drinks lists. The customer can suggest how they want their drink stiff, strong or medium. I went the lesser alcohol option as I was driving this evening. There are beers on tap, from the bottle or can. They also have wines, including dessert wines. There is a wide range of cocktails with really interesting additions. Hubby got the 'black bullet' which is bulleit rye whiskey with three brothers black walnut bitters. It came served over a large ice cube in a rocks glass served on a plate accompanied by maple syrup to put in to taste, it also came with a warm piece of bacon on the side. A great whiskey cocktail with the classic flavour combination of maple and bacon; add some whiskey, even better. I had apple martini, which I asked to be light on the spirits and it was still a lovely flavour with sliced apple to garnish.
The menu is full of variety created by the head chef who is of Brazilian/Italian back ground. The menu suits whether a date night dinner or a large group looking to share a meal. There are small plates or large dishes, sides as well. This way you can order as much as you or your group can eat.
For the food, we went for three small plates, one large and a side. We listened to the waiter tell us of the specials; one which we ordered. This was a prawn and scallop "fettuccini" where the seafood was made into fettuccini, which is very creative and looked very pretty. It was topped with flying fish roe. We also ordered the prosciutto San Danielle with smoked buffalo mozzarella, which was sitting atop some diced vanilla apples. Accompanying it was house grilled focaccia that had a bit of a kick to it.
Our last choice of the small plates was Wagyu bresaola with a 63 degree egg, Jerusalem artichoke and truffled Parmesan. It was styled with the Wagyu cured bresaeola topped with the egg and truffled Parmesan. To add theatrics to the The waiter mixed the egg and truffled Parmesan together to create OMFG a blinking delicious dish. The bresaeola was folded over the egg and cheese into a pillow of heaven.
For our large plate we ordered the smoked baby chicken which was arranged in three pieces on sweet corn purée with sautéed corn, manchego and seasoned with chilli and coriander. For the side we selected the crushed fried potatoes with rosemary and a generous splashing of smoked green Mayo.
Atmosphere was cool, with Blues music playing lightly in the background. Service was excellent and the waiter was very knowledgeable, friendly and informative. A seasonal menu with with well prepared food and plenty of variety and a great drinks/cocktail menu. read more