Introducing ‘Entertainment’ (Formerly The Entertainment Book)
We’re partnering with Entertainment to test out some of the best dining experiences around. When I first landed in Sydney twenty years ago, (before the days of group buying), The Entertainmnet Book was my bible to discover Sydney. Today, the book is now online and an App. The company is renamed ‘Entertainment’ and it’s still supporting charities and offering savings at some of Australia’s best restaurants, travel destinations and more, which means we have more money to have fun with. Henry’s is the first reivew in this series.
The Arrival
It’s midweek and I’m battling ferocious cold winds along Neutral Bay’s Grosvenor ‘Eat Street’, past shouty neon signs and chain-brand regulars. I almost miss Henry’s—tucked quietly into the strip like the introvert at a party who turns out to be the most interesting person in the room.
As I reach for the door, one of the front-of-house staff beat me to it like they’ve trained for the hospitality Olympics. It sets the tone for our dining experience.
The Design
It’s a beautiful space. The ceiling is an undulating wave made up of a series of lines. As I look down the barrel of a long restaurant to the private dining room at the end, sage coloured banquets contour the space and green velvet bucket chairs add luxury and comfort. If I was a cat, I would curl up and sleep till closing. Tables are dotted with gold lamps set to low, the music has a soft background hum and everything feels strangely perfect. The bar is illuminated and the kitchen looks out onto the dining floor – it’s elegance and warmth.
The Chef
Jonathan Hideki Hitaka hails from São Paulo, his take on Brazilian cuisine is influenced by his time also working in Japan. Their sous chef is from Korea. It’s a blend of all my favourite cuisines. There is a real confidence in Jonathan’s cooking. Each dish has technical precision but it’s married with creativity which doesn’t play by the rules, resulting in plates that are both visually surprising and taste well.. kinda awesome actually. It’s this cooking which has won them an Australian Good Food Guide (AGFG) Chef Hat.
The Menu: A Brazillian & Japanese World of Flavors
The menu is split into ‘small plates’, ‘grill and oven’ and ‘from the garden’. We spend our time mostly in the small plates section with good reason. We start with the recommendation of zucchini ribbons. It’s a pedestrian crossing of stripey colours, dotted with ricotta, segments of grapefruit, slices of grapes, champagne mignonette and red wine reduction. There are edible flowers – marigolds and it’s a lovely introduction to Henrys.
The wait staff are delivering plates from the kitchen behind us and we get glimpses of fascinating dishes as we crane our necks to ensure no review-worthy plate is left behind.
We can relax as the most insta-worthy dish is laid in front of us. SO CUTE! Four spicy salmon cones stand to attention in black gravel soil. They are the ultimate adults fun munch. Each caviar and avocado mousse topped waffle cone holds a layers of deliciousness – creamy sweet flesh tossed with habanero mayo, sesame, togarashi, cucumber. These little babies can be held with our pinkies. A bite has the effect of creating ‘ummm’ sounds like a Labrador having its ears pleasingly rubbed, we both make sounds of happiness and break out in smiles! Fun elegance, imagination and surprise all in one.
Next up: the corn. It’s giving guac-and-dips energy. A perfectly moulded round of charred corn kernels mixed with smoky chipotle mayo and avocado, topped with spiced pepitas and sliced radish. It’s scooped up with crispy taro crisps the size of a ping pong paddle. Generous in scale, brilliant in flavour.
Wednesdays is taco night and if our plate has anything to go by, pull me up a chair and book me in next week. Five dollars instead of eight, gets you a crispy crumbed prawn taco wrapped in a blanket of finely shaved cabbage, coriander, and sweet Spanish onion. A snack worth rearranging your calendar for.
Then comes the calamari—my fair-weather friend and ultimate litmus test. I order it in every review because it tells me everything: sourcing, seasoning, batter, chef technique, frying finesse. It’s a tricky little bugger to nail. But glorious when it works.
Oh man! It’s so good. Buttery, soft tendrils, not oily, brain stretching seasoning. I ask if I can get the recipe, our server laughs and shares that only the other week a diner was so in love with the dish they HAD to know the recipe too! Rice flour is part of the trick, but the rest is Brazilian magic! Just order it whatever you do.
It seems rude not to order from the grill or garden sections. A plate of Humpty Doo Barramundi arrives, it’s a tad over cooked, but the bread cream and herb oil along with Jerusalem artichokes round out silky flavours. The potato scallops are closer in size to beloved ‘potato gems’, hidden among a garden of pea purée, dutch carrots, and sails of taro chips. It’s a delicate side—more art than comfort food.
The Verdict
Henry’s Neutral Bay is an AGFG Chef Hat Award Winner from 2021-2025, recognition that’s been earned through consistent excellence rather than flashy gimmicks. It’s a restaurant that makes you feel like you’ve discovered something special but in a quiet confident way. A partnership with the Entertainment App (remember the Entertainment Book?) Means if you are a savvy eater that you could get up to $45 off your meal.
What are we Addicted to? This is a local gem. It’s a beautiful place to dine, the menu is original, playful with lots of surprises and packed with flavour. We can’t stop thinking about the three ‘C’s’ cones, corn and the calamari
What do we need to be more Addicted? The pacing of our meal was one tapas at a time, so if you are hungry or prefer more a more timely dining experience, our recommendations is that if you might want to enjoy a few dishes collectively and let your server know.
Henrys , 25 Grosvenor Street, Neutral Bay, New South Wales 2089
Entertainment members score 25% off/up to $45 making luxe dining way more accessible – check out their website to receive up to 50% off at fine dining locations like this across the country.