Henry's
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  • Five Course Tasting Menu
  • Seven Course Tasting Menu
  • Lunch
  • Wine
  • Aperitifs
  • Served Tuesday to Saturday from 6pm
  • Five Course : Farm & Sea - 65
  • Smoked Eel Parfait | Nori | Seaweed | Soy Dressing | Leek | Rice Cracker
  • Scallop & Tarragon Raviolo | Jerusalem Artichoke | Lentils | Mustard Seeds | Herb Crumb
  • Blue Cheese Royale | Feuille De Brick | Chia Seeds | Candied Walnut | Poached Pear | Date
  • Beef Cheek | Watercress | Chestnut | Risotto | Squid | Chervil | Jus
  • Frangipane Tart | Clotted Cream | Gin Cherries | Grapefruit
  • OR
  • Chocolate Brulee | Beetroot Gel | Cinnamon Doughnut | Honeycomb | Clementine
  • ~
  • Five Course : Land - 65
  • Mushroom, Miso Broth | Soy Shiitake | Sea Purslane | Salsify | Shimeji
  • Smoked Potato Raviolo | Celeriac, Vanilla Puree | Parmesan Crumb | Truffle | Comté
  • Blue Cheese Royale | Feuille De Brick | Chia Seeds | Candied Walnut | Poached Pear | Date
  • Creamed Polenta | Parmesan | Butternut | Kohlrabi | Cavolo Nero | Black Sesame
  • Frangipane Tart | Clotted Cream | Gin Cherries | Grapefruit
  • OR
  • Chocolate Brulee | Beetroot Gel | Cinnamon Doughnut | Honeycomb | Clementine
  • ~
  • 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
  • Seven Course : Farm & Sea - 80
  • Smoked Eel Parfait | Nori | Seaweed | Soy Dressing | Leek | Rice Cracker
  • Scallop & Tarragon Raviolo | Jerusalem Artichoke | Lentils | Mustard Seeds | Herb Crumb
  • Blue Cheese Royale | Feuille De Brick | Chia Seeds | Candied Walnut | Poached Pear | Date
  • Lamb Sweetbreads | Bread Sauce | Toasted Oats | Black Garlic | Pickled Apple | Lardo
  • Halibut | Sprout | Lemon & Nori | Smoked Celeriac | Moules | White Beer Sauce
  • Beef Cheek | Watercress | Chestnut | Risotto | Squid | Chervil | Jus
  • Frangipane Tart | Clotted Cream | Gin Cherries | Grapefruit
  • OR
  • Chocolate Brulee | Beetroot Gel | Cinnamon Doughnut | Honeycomb | Clementine
  • ~
  • Seven Course : Land - 75
  • Mushroom, Miso Broth | Soy Shiitake | Sea Purslane | Salsify | Shimeji
  • Smoked Potato Raviolo | Celeriac, Vanilla Puree | Parmesan Crumb | Truffle | Comté
  • Blue Cheese Royale | Feuille De Brick | Chia Seeds | Candied Walnut | Poached Pear | Date
  • Herb Gnocchi | Cauliflower | Herb Crumb | Parmesan Foam
  • Charcoal Tart | Beetroot Custard | Confit Lemon | Beetroot | Apple | Tomato Jam
  • Creamed Polenta | Parmesan | Butternut | Kohlrabi | Cavolo Nero | Black Sesame
  • Frangipane Tart | Clotted Cream | Gin Cherries | Grapefruit
  • OR
  • Chocolate Brulee | Beetroot Gel | Cinnamon Doughnut | Honeycomb | Clementine
  • ~
  • 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
  • Chicken Liver Pâté | Tamarind | Raisin | Pine Nut | Chives | Puffed Rice
  • Trout Gravlax | Beetroot | Mustard Seeds | Apple | Kohlrabi | Red Amaranth
  • Mushroom, Miso Broth | Soy Shiitake | Sea Purslane | Salsify | Shimeji (v)
  • ~
  • Main
  • Beef Cheek | Watercress | Chestnut | Risotto | Squid | Jus
  • Stone Bass | Lentils | Artichoke | Sprout | Kohlrabi | Moules Sauce
  • Marjoram Gnocchi | Cauliflower | Garlic | Parmesan | Cavolo Nero (v)
  • ~
  • Dessert
  • Warm Chocolate Tart | Sichuan Anglaise (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 - 8.5/38
  • Montaudon Champagne Brut, France - 14/70
  • Hattingley Valley Rosé Brut, Hampshire - 14/75
  • Hattingley Valley Classic Cuvee, Hampshire - 60
  • ~
  • WHITE
  • Las Orcas Solar de Randez Rioja Blanco, Spain - 8.5/31
  • Forgeron Dubois Sauvignon Blanc, France - 8.5/33
  • Babylonstoren Chenin Blanc, South Africa - 9/36
  • Loudenotte Chardonnay, France - 9.5/38
  • Chateau Burgozone Viognier, Bulgaria 2020 - 10.5/39
  • Quinta de Lixa QL Flowers Vinho Verde, Portugal - 32
  • Chateau Ste Michelle Eroica Riesling, America - 48
  • Grace Koshu Kayagatake, Japan - 51
  • Philipp Bründlmayer Gruner Veltliner, Austria - 53
  • Le May Lorenzon Montagny 1er Cru, France - 85
  • Ededia Viña Somoza Godello, Spain - 83
  • Roagna Solea DOC, Italy - 99
  • ~
  • RED
  • Reserve du Fleur Côtes du Rhône, France 2020 - 8.5/31
  • Balla Geza Feketeleanyka, Romania - 8.5/33
  • Alchemy Tempranillo, Spain 9/38
  • Babylonstoren Shiraz, South Africa 11/46
  • Seresin Estate Leah Organic Pinot Noir, New Zealand - 13/56
  • Uggiano Prestige Chianti Classico Reserva, Italy - 33
  • Falernia Syrah, Chile - 40
  • Bolyki Bikaver Bulls Blood, Hungary - 51
  • Bogle Old Vine Zinfandel, California - 60
  • Eugenio Bocchino Roccabella Nebbiolo, Italy - 64
  • Domaine Coillot Marsannay ‘Les Grasses Têtes’ Burgundy, France - 82
  • Leeuwin Estate Cabernet Sauvignon Art Series, Australia - 110
  • ~
  • ROSE
  • Triennes Rosè, France - 8.5/32
  • Dunleavy Rosé, Somerset - 45
  • ~
  • ORANGE
  • Tetramythos Orange Agrippiotis, Greece - 48
  • ~
  • DESSERT
  • Kardos 'Fairytale' Late Harvest Tokaj, Hungary - 8.5/60
  • Recioto Dela Valpolicella Valpantena, Italy - 10/81
  • ~
  • Please note that we do not offer corkage
  • Orange Mule | Cointreau, Ginger Beer - 12
  • French 75 | Champagne, Gin, Lemon - 14.5
  • New | 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
  • Calem 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 →