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As part of The Henry Jones Art Hotel, Henry’s Restaurant serves up classic signature dishes of Tasmania with a modern twist. The dishes at Henry’s show the wide and rich history of Tasmania through cuisine. Using local fresh produce, Henry’s Chef Andre Kropp has worked all over the world and brings his experience with him. He has run a troop of chefs who have collectively designed their own menu for the restaurant, whilst picking up state and national awards along the way.
Henry’s dishes up a wide variety of meat, fish and vegetarian dishes, with his ‘classic’ and ‘evolution’ menus. Amuse-bouches, entrées, mains, desserts and side dishes are all available and equally enigmatic, with dishes including adventurous lamb brains, roasted mushroom and hazelnut risotto, fresh roasted white fish and carrot pudding.
An extensive wine and beverage list is available to accompany Henry’s cuisine, featuring local produce alongside best national and international products. Open to both guests of the hotel and the public, no matter how daring you may be with the menu, Henry’s is sure to serve up a culinary treat.