Introducing Kinahan’s Irish Whiskey three-course menu every Wednesday and launch of Kinahan’s Kasc Project, the world’s only hybrid cask whiskey.


HENRY, the American steakhouse, smokehouse and butcher concept helmed by Chef de Cuisine Nathan Green, has debuted an exciting collaboration with Kinahan’s Irish Whiskey with a three-course pairing menu every Wednesday, available until the end of December only. The special menu, priced at HKD1,100 + 10% per guest, features pairings with the world’s first and only hybrid cask whiskey, Kinahan’s Kasc Project, launching exclusively at HENRY in Hong Kong.


Nestled within Bayfare Social on Level Five of Rosewood Hong Kong, HENRY pays homage to the time-honoured American steak tradition, inspired by the flavours and ingredients of America’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by Chef Nathan’s seasoned hand.


Introducing Kinahan’s Irish Whiskey

Kinahan’s Irish Whiskey was founded in 1779. One of the world’s oldest brands of whiskey, it was historically known as “the pioneer of Irish whiskey”, and has recently been lauded for its modern-day innovations within the category.  This year Kinahan’s Irish Whiskey, which has been sampled by kings, queens and heads of state over generations, is celebrating its 241st year of the brand. Inspired by the original whiskey making culture that rejected tradition and the norm, today Kinahan’s continues to pushes whiskey making methods to the next level.

About Kinahan’s The Kasc Project Whiskey

The Kasc Project Whiskey is the world’s first series of whiskeys made in hybrid casks designed by Kinahan’s. Each cask is individually constructed from a mix of 5 different types of wood, including unusual oak varieties and even chestnut. It is a blend of rich, unusual new flavours – a absolute riot of wood, which is exactly what allows this unusual hybrid whiskey to pair so perfectly with different varieties of wood.


On the nose –whiffs of red plum, hints of pear, red apple, tropical fruits, and warm Mediterranean caramel spice. On the palate –savour notes of vanilla charred oak, ripe mango with caramelised tropical fruits, chocolate caramel, and lingering sun-dried raisin and fig. The finish is both spicy and sweet, with hints of nutmeg, orange, clove, floral sweet honeycomb, and syrupy pineapple.


“Our team is extremely proud of this collaboration. A new partnership with Henry allows us to re-imagine both food and whiskey experiences. This is so much more than just a menu collaboration, this is a hybritasation of different ideas and cultural identities to create a new experience.” – says Zak Og-anian, Managing Director of Kinahan’s.


Exclusive Three-Course Kinahan’s Whiskey Menu Every Wednesday

Priced at HKD1,100 + 10% per guest, the three-course Kinahan’s Whiskey Collaboration family style sharing menu at HENRY, the city’s ultimate destination for meat-loving epicureans, is served on Wednesdays only until end of December  The menu begins with HENRY favourites of Salmon Rillettes with cucumber dill and chicory, Burrata with hazelnut pesto, pickled mushrooms and drizzles of aged Balsamic vinegar, and Steak Tartare with Chef Nate’s signature cold-smoked and hand-cut beef, egg yolk purée and rustic toast. The Kinahan’s pairing cocktail of choice is Kinahan’s Whiskey Sour, created with Kinahan’s Hybrid Cask Whiskey, egg whites, bitters and orange.


The main courses include a medley of Bone-In Ribeye of USDA Prime Holstein from Brandt Ranch in California and a BBQ Plate of Seven Pepper Beef Brisket and Snake River Farm BBQ Pork Belly, House Bacon and Andouille Sausage. These can be enjoyed with hearty Southern sides of Mashed Potatoes with burnt ends gravy, Collard Greens with pot liquor and Benton’s country ham, Shiitake Mushrooms with smoked soy sauce, and Charred Corn with Parmesan and harissa. The mains and sides are accompanied by a glass of Kinahan’s Hybrid Cask Whiskey and Kinahan’s Original Whiskey served neat.


Dessert showcases HENRY’s crowd-pleasing Chocolate Fondant with pretzel milk ice cream and Cheesecake with roast figs and pistachio, washed down with a warm and heady concoction of Irish Coffee featuring Kinahan’s Whiskey, Kahlua and whipped cream.


HENRY x Kinahan’s Whiskey Collaboration Menu
HKD1,100+10% per guest

Kinahan’s, Lemon/ Truffle, UHT Egg White



Cucumber, Dill, Chicory

Hazelnut Pesto, Pickled Mushrooms, Aged Balsamic

Cold Smoked Hand-Cut Beef, Egg Yolk Purée, Toast





Brandt Ranch, California, USDA Prime Holstein

Seven Pepper Beef Brisket, Snake River Farm BBQ Pork Belly, House Bacon, Andouille Sausage



Burnt Ends Gravy

Pot Liquor, Benton’s Country Ham

Shiitake Mushrooms, Smoked Soy Sauce

Parmesan, Harissa


Kinahan’s, Mr Black Coffee Liqueur, Tonka Bean, Cream



Pretzel Milk Ice Cream, 100’s & 1000’s

Roast Figs, Pistachio

HENRY welcomes guests to savour the city’s first elevated American grill, smokehouse, and butcher concept. Dinner service starts at 5 p.m., Tuesday to Sunday.  Lunch service is 12 to 3 p.m. on Thursday and Friday and 12 to 5 p.m. on Saturday and Sunday.  HENRY is closed on Monday.

For reservations, please call +852 3891 8732 or email

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Contact HENRY

Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Tel: +852 3891-8732



Instagram: @BayFareSocial @HenryGrillHK


HENRY, the American grill, steakhouse and butcher concept helmed by Chef de Cuisine Nathan Green, pays homage to the time-honoured American steak tradition inspired by the flavours and ingredients the country’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by his seasoned hand. Swathed in clubby, handsomely modern fittings, HENRY also showcases live-fire ovens, charcoal grills, a butcher’s shop and a meat locker, befitting its position as the city’s ultimate destination for meat-loving epicureans.