Henry's
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  • Five Course Tasting Menu
  • Seven Course Tasting Menu
  • Lunch
  • Wine
  • Aperitifs
  • Served Tuesday to Saturday from 6pm
  • Our prices will be increasing as of 27/06/23 - Please see our home page for our new prices.
  • Five Course : Farm & Sea - 65
  • Crispy Squid | Green Apple | Sorrel | Braised Shiitake | Ponzu Dressing | Chilli
  • Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
  • Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
  • Lamb Rump | Date Puree | Stem Artichoke | Swiss Chard | Anchovy Oil
  • British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
  • Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
  • ~
  • Five Course : Land - 65
  • Mushroom Consommé | Asparagus | Shimeji | Broad Bean | Courgette | Sourdough Croutons
  • Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
  • Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
  • Grilled Heritage Carrot | Teriyaki | Yoghurt | Pickled Cucumber | Kimchi Wonton | Confit Potato
  • British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
  • Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
  • ~
  • Our menu is locally sourced and seasonal and changes regularly. The menu online at the time of booking may differ from the menu on the date of your reservation
  • Please note that all members of your party are required to have the same number of courses
  • We are a zero waste kitchen, therefore we cannot 'switch out' courses for the meat & fish/vegetarian equivalent
  • Any allergies or dietary requirements should be made known prior to booking. As we only offer a tasting menu, we cannot cater for complex dietary requirements.
  • Served Tuesday to Saturday from 6pm
  • Our prices will be increasing as of 27/06/23 - Please see our home page for our new prices.
  • Seven Course : Farm & Sea - 80
  • Crispy Squid | Green Apple | Sorrel | Braised Shiitake | Ponzu Dressing | Chilli
  • Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
  • Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
  • Marinaded Chicken Thigh | Hispi Cabbage | Crispy Chicken Skin | Avocado Puree | Sesame
  • Plaice | Tomato Puree | Ratatouille | Capers | Confit Garlic | Green Gazpacho
  • Lamb Rump | Date Puree | Stem Artichoke | Swiss Chard | Anchovy Oil
  • British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
  • Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
  • ~
  • Seven Course : Land - 75
  • Mushroom Consommé | Asparagus | Shimeji | Broad Bean | Courgette | Sourdough Croutons
  • Pea & Dill Raviolo | Soy Jelly | Balsamic Onion | White Apple & Ginger | Furikake Powder
  • Cheddar Royale | Rhubarb Compote | Candied Beetroot | Granola | Red Amaranth
  • Rosemary Gnocchi | Shiitake | Watercress & Garlic Puree | Radish
  • Poached Peach Salad | Stem Artichoke | Oak Leaf | Brick Pastry | Avocado | Shallot Dressing
  • Grilled Heritage Carrot | Teriyaki | Yoghurt | Pickled Cucumber | Kimchi Wonton | Confit Potato
  • British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (Supplement - 12)
  • Burnt Citron Tart | Strawberry | Meringue | Blackberry Gel | Vanilla Crumble
  • ~
  • Our menu is locally sourced and seasonal and changes regularly. The menu online at the time of booking may differ from the menu on the date of your reservation
  • Please note that all members of your party are required to have the same number of courses
  • We are a zero waste kitchen, therefore we cannot 'switch out' courses for the meat & fish/vegetarian equivalent
  • Any allergies or dietary requirements should be made known prior to booking. As we only offer a tasting menu, we cannot cater for complex dietary requirements.
  • Served Wednesday to Saturday from 12pm
  • Two Course Set Lunch - 26
  • Starter
  • Geng Jeut Broth | Chicken | Shimeji | Pickled Ginger | Wakame
  • Tempura Cuttlefish | Ponzu | Apple | Lollo Blonde | Oak Leaf | Coriander Root
  • Nettle Mousse Raviolo | Egg Yolk | Pea Purée | Balsamic Onion | Apple, & Soy Jelly | Pea Shoots (v)
  • ~
  • Main
  • Hanger Steak | Carrot | Lemon | Tomato | Olive Oil Mash | Jus
  • Trout | Hispi Cabbage | Crispy Chicken Skin | Mustard Seeds | New Potato
  • Poached Cauliflower | Ratatouille | Tomato | Capers | Parsley | Cucumber (v)
  • ~
  • Dessert
  • Apricot & Frangipane Tart | Blackberry Gel | Meringue | Chocolate Shard (v) (11)
  • British Cheese Board | Bath Soft | Cheddar | Stilton | Goats | Quince | Rye Biscuits (v) (12)
  • Prices in (brackets) are the prices of desserts if ordered as a third course
  • ~
  • Our menu is locally sourced and seasonal and changes regularly. The menu online at the time of booking may differ from the menu on the date of your reservation
  • Please let a member of staff know of any allergies or dietary requirements
  • (Glass/Bottle)
  • SPARKLING
  • Divina Cava Brut, Spain - 9/39
  • Montaudon Champagne Brut, France - 14/72
  • Bride Valley Rosé Bella, Dorchester - 14/74
  • Hattingley Valley Classic Cuvee, Hampshire - 62
  • ~
  • WHITE
  • Corte Delle Calli Chardonnay - 7.5/29
  • Babylonstoren Chenin Blanc, South Africa - 9.5/36
  • Grace Koshu Kayagatake, Japan - 15/58
  • Chateau Ste Michelle Eroica Riesling, America - 16/65
  • Ededia Viña Somoza Godello, Spain - 19/87
  • Las Orcas Solar de Randez Rioja Blanco, Spain - 33
  • Forgeron Dubois Sauvignon Blanc, France - 35
  • Heinrich Naked White - 37
  • Quinta de Lixa QL Flowers Vinho Verde, Portugal - 38
  • Chateau Burgozone Viognier, Bulgaria 2020 - 40
  • Bride Valley Chardonay, England - 50
  • Philipp Bründlmayer Gruner Veltliner, Austria - 55
  • Le May Lorenzon Montagny 1er Cru, France - 87
  • Roagna Solea DOC, Italy - 90
  • ~
  • RED
  • Reserve du Fleur Côtes du Rhône, France - 9/33
  • Alchemy Tempranillo, Spain 10/38
  • Babylonstoren Shiraz, South Africa 11/47
  • Bolyki Bikaver Bulls Blood, Hungary - 14/53
  • Seresin Estate Rachel Pinot Noir, New Zealand - 16/65
  • Pasaeli 6N Karasakiz, Turkey - 16/65
  • Balla Geza Feketeleanyka, Romania - 35
  • Falernia Syrah, Chile - 45
  • Pattingham Vineyard Divico - 50
  • Bogle Old Vine Zinfandel, California - 60
  • Domaine Coillot Marsannay ‘Les Grasses Têtes’ Burgundy, France - 85
  • ~
  • ROSE
  • Triennes Rosè, France - 9/35
  • Dunleavy Rosé, Somerset - 11/45
  • St. Donat Heavy Rosé, Hungary - 46
  • ~
  • ORANGE
  • Tetramythos Orange Agrippiotis, Greece - 50
  • ~
  • DESSERT
  • Kardos 'Fairytale' Late Harvest Tokaj, Hungary - 8.5/60
  • Recioto Dela Valpolicella Valpantena, Italy - 10/81
  • Alycone Tannat - 11/90
  • Graham's 10YO Tawny Port, Portugal - 8
  • ~
  • Please note that we do not offer corkage
  • Orange Mule | Cointreau, Ginger Beer - 12
  • Aperol Spritz | Aperol, Cava, Soda - 13
  • Negroni | Gin, Vermouth, Campari - 10
  • Scout & Sage Exclusive Batch : 'Henry's' Gin & Tonic - 8.5
  • Scout & Sage London Dry Gin & Tonic - 8
  • Kir | White Wine, Blackcurrant Liqueur - 10
  • Kir Elderflower | Champagne, Elderflower Liqueur - 14.5
  • Kir Royale | Champagne, Blackcurrant Liqueur - 14.5
  • White Port & Tonic - 8

Henry’s
4 Saville Row
Bath, United Kingdom
+44 (0) 1225 780055 hello@henrysrestaurantbath.com

  • About Henry's
  • Menu
  • Gallery
  • Videos
  • Careers
  • Book a table
  • Booking T&Cs
  • Online shop! New!
  • Book a table →