Carla Grossetti "Publica Group's executive chef Rafael Tonon's lunch menu - available Friday to Sunday - includes lovely light options such as crispy flathead tacos, kingfish crudo, or whipped goat's curd, almonds, truffled honey with housemade lavosh. De-light-ful."

Carla Grossetti

"Publica Group's executive chef Rafael Tonon's lunch menu - available Friday to Sunday - includes lovely light options such as crispy flathead tacos, kingfish crudo, or whipped goat's curd, almonds, truffled honey with housemade lavosh. De-light-ful."

Amy Harris "Henrys: Cronulla newcomer smashes stereotypes with relentless great service, great food, great vibe"

Amy Harris

"Henrys: Cronulla newcomer smashes stereotypes with relentless great service, great food, great vibe"

Amy McNeilage "Every aspect of the laid-back, yet sophisticated, venue is designed to reflect the seaside suburb, from the pool party-style house music that plays, to the seafood-heavy menu, to the many outdoor tables to catch the sea-breeze"

Amy McNeilage

"Every aspect of the laid-back, yet sophisticated, venue is designed to reflect the seaside suburb, from the pool party-style house music that plays, to the seafood-heavy menu, to the many outdoor tables to catch the sea-breeze"

Scott Wallace Henrys' menu is very modern, but in its feel and in its presentation, it transcends trends. The inventiveness of the menu is not different for the sake of being different, but it is a means to an end, and that end is delicious food. Good food doesn't come in and out of fashion - it's timeless - and it will still be waiting for next time.  

Scott Wallace

Henrys' menu is very modern, but in its feel and in its presentation, it transcends trends. The inventiveness of the menu is not different for the sake of being different, but it is a means to an end, and that end is delicious food. Good food doesn't come in and out of fashion - it's timeless - and it will still be waiting for next time.  

Kelly Ms Brulee "The raw dishes are superb Wagyu beef tartare, sesame, ginger and eschallot sauce, seaweed, dry egg yolk and Spicy yellowfin tuna poke, nori, sushi rice, ponzu tapioca you’ve got to admire the clever substitution of caviar with tapioca – it’s indistinguishable from the real thing."

Kelly Ms Brulee

"The raw dishes are superb Wagyu beef tartare, sesame, ginger and eschallot sauce, seaweed, dry egg yolk and Spicy yellowfin tuna poke, nori, sushi rice, ponzu tapioca you’ve got to admire the clever substitution of caviar with tapioca – it’s indistinguishable from the real thing."

Scott Bolles  

Scott Bolles