Dense, flourless dark chocolate cake with a molten center, plated with fresh raspberry sauce and vanilla ice cream
Tips from diners
Pair it with an espresso or digestif, not wine; chocolate clashes with most reds
This changes seasonally. Ask your server what's in rotation—they may have a lemon tart or berry cheesecake
Thick-sliced portobello mushroom, char-grilled and tossed with mixed greens, goat cheese, and walnut dressing
Tips from diners
This is vegetarian but hearty enough to be a main course if you're not eating meat
The goat cheese should be creamy inside; don't let it sit too long or it hardens
Fresh barramundi fillet, crispy skin on bottom, topped with silky hollandaise sauce and seasonal vegetables
Tips from diners
The barramundi is sourced fresh daily—ask if it came in that morning
Eat the skin first while it's crispy; by the end of the meal it softens from the sauce
Premium cut beef aged in-house, grilled to your specification, served with hand-cut fries and garlic butter
Tips from diners
Request it rare or medium-rare—this cut is too good to cook beyond that
Ask the server which cut came in this week; they rotate between striploin and sirloin
Three large diver scallops, barely kissed in a hot pan, served atop silky saffron risotto with pea shoots
Tips from diners
Scallops cook in seconds—overcooking ruins them. Request medium-rare and trust the kitchen.
The risotto should flow on the plate; if it's stiff, send it back
Henry's opened in 1994 and was taken over by Henry and Ines Kwan in 2017, maintaining its upscale neighborhood vibe. Pan-seared barramundi with hollandaise arrives daily with crispy skin, while the organic grass-fed Australian sirloin is aged in-house—both best enjoyed at the white-tablecloth bar.
Henry's opened in 1994 under a different name and was taken over by Henry and Ines Kwan in 2017. They've maintained its upscale neighborhood vibe while updating the menu.
The setting is intimate—white tablecloths, soft lighting, and a compact bar. Great for dates or small celebrations.
Stanley Main Street has evolved into a restaurant row. Henry's maintains its quality despite the competition; reservations recommended on weekends.
Page last updated: