Roll up your sleeves, Melbourne: Sydney export Henrietta’s finger-lickin’ good Lebanese charcoal chicken has finally landed on Chapel Street. It’s the first interstate venue for the ESCA Group’s beloved chick and we couldn’t be more cluck cluck cluck-in’ thrilled!
So what can you expect? Far from your traditional local chicken shop, Henrietta fires things up a notch with flame-fuelled meats, the garlic toum of your dreams and classy arak-based cocktails. Arak is a popular Middle Eastern liquor made from grape-based aniseed brandy and, spritzed with Four Pillars gin, cucumber, pear and spices in Henrietta’s signature highball, it’s a knock-out.
The menu also sees plenty of other diverse Middle East-inspired eats thrown into the mix, with a splash of modern Aussie flair. Take the juicy barramundi with saffron marga and caviar or the delicate kingfish with baharat and rhubarb. Spiced cauliflower comes drizzled with cashew tarator and sultanas, while the classic fattoush salad is as fresh and zingy as the best of them. Oh, and don’t go past Henrietta’s Lebanese spin on a creamy tiramisu. It’s heaven.
“At Henrietta, we creatively highlight Middle Eastern cuisine, with small nods to Aussie culture," says Mark Anderson, ESCA Group bar manager. "This translates to our drinks offering, too. The goal is to be fun and welcoming but ensure really high-quality beverage options. Our wine list is small but intricate, focusing on producers from Australia, the Middle East, and the Levantine coastline.”
Charcoal and fire is the key to Henrietta’s legendary character, and you’ll taste it in many dishes, from the addictively smoky hummus to the octopus, potato and salted herbs.
If you want takeaway, you sure got it, but we recommend eating in. The 80-seat dining space immerses its customers in sunset hues of deep blue and golden oranges, with traditional and gothic motifs and a modern sleek finish. We told you so: not your run-of-the-mill chicken shop.
