Henrys Neutral Bay

Overview

A hole was left in the heart of the Neutral Bay dining scene when the Woodland Kitchen closed its doors after seven years. Last month, the venue was sold to the owners of Henrys Cronulla — and, after a quick refresh, will reopen the doors to its leafy lower north shore digs as Henrys Neutral Bay this Saturday, February 8.

The Neutral Bay restaurant will boast a similar laidback vibe as its south Sydney sister restaurant, but in more refined surrounds. Expect black-and-white tiled tabletops, patterned chairs, heaps of light and outdoor seating aplenty.

Head Chef Allan Mikami is coming up from Cronulla to head up the kitchen and — just like down there — his Brazilian-Japanese background heavily influences the menu. Think crispy flathead tacos with habanero mayo, yellowfin tuna sashimi with wasabi ponzu, Alaskan king crab soldiers with foie gras and crispy sichuan calamari.

Larger plates include rare seared petuna trout with goats curd and chicken karaage with wakame seaweed and curried mayo, plus a lamb rump with chimichirri dressing.

For drinks, expect a wine list focusing on biodynamic, organic and vegan drops — with a focus on bottles of rosé and bubbles in these warmer months. A list of cocktails will be available, too, and you can bet it'll include a spritz or two.

It's open for lunch and dinner seven days a week.