a contemporary Australian restaurant, celebrating the fine produce of South Australia – the best wines, best beers and best service. situated in the former home to historic business lunch spot, Chesser Cellars.

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about Mr. Henry Austin

There’s a certain type of charming, old school gentleman who lives extremely well – He has the best wines in his cellar. He dines on locally sourced, beautiful food, brought to him by effortlessly hospitable staff. He has great taste in music, interiors and artwork and has the most wonderfully glamourous home, smack bang in the heart of the city. His is a party which lasts well into the morning which everyone wants to be on the guest list for. He is Mr. Henry Austin …and he’s just moved to Adelaide.

The Restaurant & Opening Times

We’re open six days a week, just closed Sunday.
For breakfasts from 8am, lunch in the restaurant, takeaway, private function room and the HA Bar.
Kitchen is open from 11am to 3pm and from 5pm to 11pm, all week, except Sunday.
The Chesser Cellars bottle shop is open Monday to Saturday, from 10am to 10pm

For takeaway, the daily changing menu is posted at 8am daily on social media @TheHenryAustin, all orders received by email/phone before 11am, can be collected from midday onwards in our fancy tiffin tins with a $15 deposit.

Home

Home

Menu

We change Henry Austin’s menu regularly to reflect what best comes in from suppliers and what wild produce we can find, but some dishes have become staple favourites and this ensures you can be served them any time the kitchen is open. You can either choose your experience dish by dish, or you can leave it in our hands and take a banquet menu for $65, $85 or go the whole hog!

AT THE MOMENT, WE'RE LOVING-

  • MUSSELS: Kinkawooka mussels with buttermilk, braised fennel and crispy ginger - Super plump, delicious & juicy right now.
  • OYSTERS: Smoky Bays, our own personal favourite - served with native finger lime.
  • KING FISH: Kobia, for it's fatty fabulousness, from Queensland, served with riberries, cultured cream & red foo potatoes.
  • BEEF: Smoked Coorong beef, pickled lettuce and fried coastal salt bush, because sometimes only the best will do.
  • PORK: Pork rillette with wood sorrel, horseradish, pickled onion and rice crisps.
  • CHICKEN: Parfait with rye cracker and dusted quangdong, fermented kohlrabi.
  • KANGAROO: Paroo 10hour braised, with grains and goodness.
  • PARSNIP: Parsnip ice cream with pistachio cake and dehydrated fennel

Ha bar

The HA Bar, situated beneath the Henry Austin, is a comfortable escape from the ravages of city life. Settle yourself in, grab one of our range of superbly crafted and conditioned cocktails and allow us to take care of you. For private hire and functions, please drop a line to hello@TheHenryAustin.com.au

CONTACT & BOOK

29-31 Chesser Street, Adelaide, South Australia 5000
Email – hello@TheHenryAustin.com.au
PHONE – 08 8223 2998

BOOK ONLINE

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