There was 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 had great taste in music, interiors and artwork and had the most wonderfully glamorous home, smack bang in the heart of the city. His was a party which lasted well into the morning which everyone wanted to be on the guest list for. He was Mr. Henry Austin …and he’s just left Adelaide.
The Henry Austin Restaurant & Bar is now closed - please book another fine Adelaide eatery - Osteria Oggi, Orana, Africola, Shobosho, Parwana - the list is huge!
At The Henry Austin, we did not have a fixed menu that we serve day after day for weeks or months at a time.
The produce we worked with varied daily. We always tried to find the best ingredients and use them in ways so that our dishes will be unique and the best they can be. Our chefs often changed a dish spontaneously depending on how the ingredients taste. Nothing was pre-cooked, we tried to cook everything to order, so you wouldn’t get fast food!
These high quality ingredients were often only available in limited quantities, as a result our banquet menus differed, so each table saw a unique and personal experience. If you wanted us to email you a list of today’s dishes, you could let us know during your dinner.
You could have either chosen your experience dish by dish, or you could leave it in our hands and take a banquet menu for $65, $90 or go the whole hog with a wine pairing for $40 extra from a selection of the most exciting wines we know!
When it comes to dietary requirements and special requests - As everything is prepared fresh, we catered ably for vegans, pescatarians, vegetarians, coeliac, low FODMAP and any ilk of diet that you'd care to imagine. In fact, we did our best to include those diets as much within our dishes, because the ingredients taste good enough without playing around too much with them.
OYSTERS: Native Coffin Bays, with finger lime - Super simple & unbeatable
QUAIL EGG: Served on edible leaves, with green ant sauce
KING FISH: Smoked, from Port Lincoln, served with avocado, almond and sea mustard, with beurre noisette
KANGAROO: Loin tartare, fermented black garlic, sweet potato and shallot. The best!
TROUT: Served with chicken parfait, riberry powder and fried saltbush
DRY-AGED ENGLISH LONGHORN: SA Raised, served with pumpkin, ice plant and cashew
SASKIA BEER CHICKEN: With mountain pepper and bourbon glaze, served with rocket and foraged mushrooms
KANGAROO: Paroo Kangaroo with smoked pomme, muntries
CAMEL: Braised neck, served with quandong, local mushrooms and jus. Brussel Sprouts, blue cheese and linseed
BEETROOT: Dark chocolate, with a beet and yoghurt sorbet
HONEY: Honey jelly, a wattleseed cake and rosemary icecream
The HA Bar, situated beneath the Henry Austin, was a comfortable escape from the ravages of city life.
For private hire and functions, why not enquire with Jason at Lindes Lane