Henry's Bar & Restaurant
61 Cameron Street, Launceston, TAS
In 1894 the distinguished Henry Ritchie presided over The Northern Club in Launceston’s historic Cameron Street. Over 120 years later, the former gentlemen’s club is now home to Henry’s Bar and Restaurant, a stylish and authentic venue that pays tribute to The Northern Club’s legacy.
Nick Daking is the man behind the moniker, having established Henry’s in mid- 2016. In creating the venue, he wanted to pay homage to the history of the building and its role as a place where guests could relax in a traditional setting, all while enjoying fantastic Tasmanian produce.
Nick was more than qualified to bring this concept to life, having spent decades in the hospitality industry. In 2011 he moved back to Launceston to run his very first pub, Sporties Hotel. Since then, he’s built an impressive portfolio of venues under the Social Hospitality Co name, one of which is Henry’s. Throughout his years, one of the most important lessons Nick has learnt is the need for exceptional service. Therefore, at Henry’s, staff aim to provide a memorable experience with a warm and friendly approach.
With the building playing such an important role in Launceston’s history, it’s only natural that Nick and his kitchen team highlight Tasmania’s flourishing produce through an ever-changing menu. Head Chef, Kristie Chase, leads the kitchen in bringing this to life, transforming the entire food offering on a monthly basis to align with the seasons.
Prior to moving to Launceston, Kristie spent 10 years working in Melbourne restaurants, where a la carte menus became her forte. Having trained as a pastry chef, her artistic flair, attention to detail and concentration on presentation are pronounced by the vibrant colours of Tasmanian produce.
A dinner at Henry’s Bar and Restaurant spans three courses, with the option to add more courses. While monthly changes mean there’s always something new to try, in the past, entrees have ranged from Tasmanian oysters cooked three ways to crab claw and white fish wontons. A glance down the menu reveals options like braised venison tart with onion jam, cauliflower and beetroot jus, or poached chicken with lemon cream, sage, apricot and wild rice. Dessert share plates and Tasmanian meat and cheese platters form the ideal finish. For those who don’t want to choose, there is also a full degustation.
The menu is designed to familiarise guests with Tasmania’s wonderful produce, including wine, spirits and beers. Each dish features a ‘potion pairing’, designed to elevate the flavours on the plate. However, if you’re after something a little different, there’s also a selection of whiskies and gins from around the world, sure to suit your palate.
This hassle-free experience is reinforced by the decor – a traditional look with a touch of modern flair. Guests can sit on one of the many Chesterfields and lounge next to the warm fire, stepping back to a simpler time. Records are available for guests to play, or they are invited to bring their own, enjoyed with a drink after work.
Artwork by local artist, Nigel Lazenby, adds a splash of colour to the space. As you walk in, you’re greeted with his own interpretation of Henry Ritchie, copied from an original portrait of the man himself.
Proudly Tasmanian, Henry’s Bar and Restaurant transports guests back to a humble time, where dining was a chance to relax and appreciate the simpler things in life – good food and wine.