Review on Henry's
Occupying the former premises of French restaurant Casanis, Henry's is set in an attractive Georgian building on a pretty pedestrianised street, adjacent to Bath's Assembly Rooms and the Museum of Costume. It's the brainchild of chef patron Henry Scott, who has travelled the world honing his culinary skills and has also held positions in the UK at Michelin-starred Hibiscus in Mayfair and at the Allium Restaurant in the Abbey Hotel, Bath. Inside it has been simply furnished with a smart blue and grey décor featuring polished wood tables set on bare boards, and pictures of local scenes decorating the walls.
Henry serves modern dishes reflecting his classically-trained background, as well as a separate sustainable plant-based vegan menu. The concise carte changes regularly and you might see among the starters ham hock ravioli with cucumber fresh apple on a pea and mint puree or Cornish crab with yuzu dressing, marinaded daikon and coriander. Follow on with roast Brill on curried cauliflower, avocado puree and tempura broccoli or from the land Welsh lamb rump with hazelnut puree, spring greens and rosemary maize cake. Desserts promise upmarket ideas like Jerusalem artichoke creme brûlée with candied hazelnuts and persimmon or a warm chocolate tart with Szechuan custard.
To accompany the menus there's a comprehensive wine list with options available by the glass, together with craft beers.
Henry's is also featured in: Michelin Guide, Hardens
Rate this RestaurantCuisine
Modern British
Chef
Henry Scott
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Tue-Sat
Dinner: 6.00 - 9.00pm Tue-Sat
Accepted credit cards
Visa, Master Card