Lunch & Dinner

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Melbourne VIC 3000


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DINE with a mouth watering Lunch & dinner menu from Melbourne’s friendliest chefs

Make Henry and the Fox your choice for a delicious dinner in Melbourne and you can have the pick of our mouth-watering variety of freshly cooked dishes made with fantastic local Victorian produce. 

We also offer the some of the best dessert in the Melbourne CBD! 

We suggest making reservations for lunch and dinner so you don’t miss out on a chance to taste the appetising dishes our chef Chris Smith can deliver.  

Lunch & Dinner

We serve lunch from 12:00pm – 3:00pm - Monday to Friday
We serve dinner from 5:30pm – 9:00pm - Monday to Saturday
Snack menu available 3pm - 5:30pm
Our weekend brunch menu is available Saturday and Sunday from  12:00pm – 3:00pm

Dip board of tzatziki, hummus, selection of olives, stone baked bread v 18.5

Eggplant fritti, Grana Padanno, herbs v 9

Smoked pork & potato croquette, aioli (3 pieces) 12

Sticky lamb ribs, sweet onion puree, herb salad gf 16

Salt & vinegar spiced calamari fritti, lemon, aioli gf 16

Duck liver parfait, cornichons, crisp bread 13

Charcuterie for 2

Chef’s selection of cured meats, duck liver parfait,

cornichons, crispy bread


Market fish | MP

Portarlington mussles, chorizo, smoked tomato sugo, chimichurri, grilled ciabatta | 26

Pan Seared lemon and thyme half chicken, pancetta, chargrilled maple brussel sprouts gf | 29

3 Point lamb rack, mustard, mixed herbs with salad of fennel, snow pea tendrils, Spanish onion, pomegranate gf | 34

Pork belly, scallop, kohlrabi puree, black pudding crumble diced apple salad gf | 32


Gippsland hanger steak 250g, marble score 2+ gf | 32

Grass fed *Medium rare only

Gippsland porterhouse 300g, marble score 2+ gf | 39

Grass fed

Butcher’s Cut | MP

All steaks served with sautéed kipfler potatoes & truffle dressed frisée

Choice of sauces: wild mushroom, peppercorn, béarnaise gf

Pasta & Risotto

Spaghetti vongole, Cloudy Bay diamond clams, chilli, confit garlic, olive oil, parsley 29

Butternut pumpkin risotto, toasted hazelnuts, Meredith Valley goats curd espuma, fine herbs v,gf22

Kale, ricotta & lemon zest ravioli, burnt butter, sage and crispy kale v24

Saffron gnocchi, white wine braised lamb, peas, Meredith Valley goats cheese gfo 27

Spanner crab, prawn, coriander and lime agnolotti, carrot and Pernod beurre blanc sauce | 26


Hand cut french fries, garlic oil, sea salt, parsley, aioli v,gf | 9

Sweet potato fries, ranch sauce v,gf | 11

Garden salad, house dressing v,gf | 9

Sautéed kipflers v,gf | 9

Chargrilled broccolini v,gf | 9


Gluten free pizza base add 5

Confit garlic, fior di latte, parmesan, oregano v,vgo | 12.5

Margherita, San Marzano tomato, fiore di burrata, basil evo v | 17

Roast pumpkin, fior di latte, pine nuts, blue cheese, mayo, roquette v,vgo 18

Pepperoni, San Marzano tomato, fior di latte 21

Roast chicken, bacon, cherry tomato, salsa verde 19

Italian sausage, San Marzano tomato, fior di latte, cherry tomato, basil | 22

Capricciosa, San Marzano tomato, fior di latte, ham, kalamata olives, mushrooms, white anchovies | 24

Lamb, salsa verde, fior di latte, feta, roast onion, pine nuts | 22

San Daniele prosciutto, San Marzano tomato, mozzarella, fior di buratta, fresh oregano | 24

Spicy N’duja, salame inferno, San Marzano tomato, fior di latte, kalamata olives, basil | 25 


Beef burger, house ground pattie, American cheese,tomato, red onion, special sauce, pickle, bacon, milk bun | 19.5

Portuguese chicken burger, iceberg lettuce, tomato, piri piri, mayonnaise, milk bun | 18.5

Steak sandwich, smoked bacon, Swiss cheese, house made relish, sourdough | 23*

Caprese panini, vine ripened tomatoes, burrata mozzarella, fresh basil and virgin olive oil v,vgo | 15*

Add 18 month Prosciutto San Daniele | 6

All above served with hand cut french fries, garlic oil,sea salt & parsley

*Available lunch only

Due to the busy nature of our restaurant, substitutions are politely declined and we are unable to offer split bills. Thank you for your understanding.

A 15% surcharge applies on public holidays.


Pearl barley, cucumber, mint, red onion, sauternes, soaked raisins, sumac toasted Lebanese bread, whipped feta,

lemon & oregano dressing v,vgo | 18

Add braised lamb | 6

Poached Huon salmon, baby spinach, Yarra Valley tomato, cucumber, red onion, lilliput capers, avocado, cabernet

merlot vinaigrette gf | 25

Sous vide chicken breast, crisp cos, julianne apple, walnuts, Swiss chard, Roquefort dressing gf | 20

Halloumi, red witlof, pomegranate, fennel, orange, roasted pistachio pomegranate vinaigrette v,gf  | 19

Add braised lamb | 6


Tolberone bombe Alaska v,gf 12

Pineapple express, pineapple sorbet, caramalised pineapple, coconut tapioca v,gf,vg | 12

Peaches and cream, chargrilled peaches, caramel mousse, mint and peach sauce v,gf | 10

Deconstructed lemon meringue  pie, short crust biscuit, lemon curd, soft meringue v | 12

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