The new chick in town officially turns 1. Whilst we were all cooped up in lockdown, the vibrant Surry Hills eatery, Henrietta, was working out how best to celebrate their birthday.
Having collaborated with a slew of cool chefs and industry friends, Henrietta is set to unveil a limited-edition dish each week in November, for all Sydneysiders to indulge in when dining out on Crown Street.
First off the ranks is beloved Tom Sarafian, best known for his Melbourned-based restaurant Sacarens. Presenting a Palestinian twist on the traditional charcoal chicken, ‘Musakhan’ hits the menu on Monday, November 15: chicken with caramelised onions, toasted pita, sumac and pine nut butter, served with a side of BBQ cauliflower which is seasoned in cumin salt and lemon. Oh lord. In order to get a really succulent bird that’s balanced in sweetness and spice, Tom’s recipe marinates the chicken for 24 hours in onion juice and Palestinian olive oil before it hits the coals and envelopes the smokey flavours to finish.
From Monday, November 22 you’ll be able to indulge in a signature dish from Shane Delia, owner of award-winning Middle Eastern restaurant in Melbourne, Maha. Aptly titled the ‘Delia Chicken Special’, Shane has gifted Henrietta the recipe for a harissa and honey rubbed charcoal chicken served with grilled flat beans, toum, zaatar and chips - something to soak up all the juices.
“Growing up I remember my grandfather BBQing his home grown beans over coal and serving them with toum and a house mix of herbs and spices he used to make. He was always cooking, growing, and sharing his love for family through food. It was the driving force for me to become a chef. This is the food I like to cook at home and when I do I am reminded of him. It’s a pleasure to bring this dish to Sydney for Henrietta’s first Birthday”, says Shane Delia, Founder of Maha.
Last but not least is Henrietta’s collab with Adam Wolfers, Executive Chef at Gerard’s Bistro in Brisbane. Having whipped up a ‘Hawaji Chicken’ which originates from Yemen, this dish available from Monday, November 29 champions a unique blend of spices including turmeric, cloves, and cardamon. Set to be served with Adam’s signature fattoush salad, lemon, toum, and zhug hot sauce, this dish will round out Henrietta’s epic birthday.
“This unique spice blend goes so well with charcoal chicken, an incredibly unique recipe in celebration of Sydney’s best chicken shop turning one”, says Adam Wolfers, Executive Chef at Gerard’s Bistro.
Adding some additional buzz to the birthday hype, when you order any of the above celebrity dishes you can purchase a Henrietta cocktail to accompany, for only $10. Chook lovers can cheers to that!
Coming in hot with limited-edition charcoal chicken dishes, you’re going to want to get around this birthday bonanza at Henrietta. Spanning November 15 through to December 5, head to www.henriettachicken.com to make a reservation today, available for dine in only.
Please sign in to the venue upon arrival, all guest must present their double vaccination status before dining in. Please respect our staff as we adhere to current covid government guidelines.