Situated at 525 Little Collins Street, in the heart of Melbourne CBD, Henry & The Fox offers a fantastic setting for a lunch break, brunch or dinner with friends. Our menu is focused on fresh, local ingredients and has something to delight everyone, including a variety of vegan and vegetarian options for those seeking plant-based delights.
We also focus on diverse dietary needs with various options for coeliacs, dairy-free, nut allergy, FODMAP, paleo and other allergies you can match our menu with your requirements by searching our partner Foodini’s tailored menu.
We also offer a diverse selection of beers, wines, cocktails, and spirits, ideal for unwinding with an afternoon drink or coffee in the company of colleagues. When you’re in need of a great restaurant experience in Melbourne CBD, including diverse dietary preferences, Henry and the Fox is ready to welcome you.
Available until 11.30am daily.
Click here for the complete breakfast menu.
Click here to search our allergen-friendly menu.
With your choice of strawberry jam, orange marmalade, Vegemite or crunchy peanut butter
with your choice of strawberry jam, orange marmalade, Vegemite or crunchy peanut butter (vg, gf)
With your choice of chef Nick’s strawberry and vanilla jam, orange and ginger marmalade or honeycomb and butter (vg)
2 poached free-range eggs, smoked kaiserfleisch pork belly bacon, tomato kasundi and toasted sourdough (gfo)
Make me gluten free +3
Gin and juniper cured “Bass Strait” kingfish, “Glicks” bagel, cream cheese, beetroot pesto, sprouts and lemon oil (gfo)
Make me gluten free +3
Poached free-range egg, house made hash browns, whipped lemon ricotta,saffron labneh, wilted spinach, hollandaise sauce and “Mt Zero” dhukka (v, gif)
2 poached free-range eggs, toasted sourdough,
half an avocado, black volcano salt, arbequina oil and micro greens (v, gfo)
Make me gluten free +3
Acaí, blueberry and vanilla compote, banana, chia, almond and pistachio butter, vanilla protein powder, almond milk, kiwi and toasted almonds (vg, gf)
Smoked Kaiserfleisch pork belly bacon, free range egg, tomato kasundi, hash brown, cheese on a toasted milk bun (gifo)
Make me gluten free +3
Parmesan cheese breakfast gnocchi with apple cider hollandaise, smoked kaiserfleisch pork belly bacon, sautéed baby spinach and poached free-range egg
Toasted sourdough, poached egg, “Meredith” goat’s curd, dhukka, sunflower shoots and seeds, cherry tomato, mint and pea pesto and fresh lemon (v, gfo)
Make me gluten free +3
Orange panettone, vanilla mascarpone, pistachio praline and macerated strawberries (v)
“Glicks” poppy seed bagel, gin and juniper cured “Bass Strait” kingfish, poached free-range eggs, wilted spinach, apple cider hollandaise and crispy capers
“Glicks” poppy seed bagel, smoked Kaiserfleisch pork belly bacon, poached free-range eggs, wilted spinach and apple cider hollandaise (gfo)
Make me gluten free +3
“Glicks” poppy seed bagel, fried chicken, poached free-range eggs, Swiss cheese, wilted spinach and apple cider hollandaise (vo)
Substitute plant based vegan chicken +3
Fluffy frangipane, soft vanilla biscuit and raspberry jam (vg, gf)
Soft & citrusy biscuit base topped with lemon icing (vg,gf)
See your server for today’s selection (3)
See your server for today’s selection
Available after 12.00pm daily.
Click here for our visual menu.
Click here to view our allergen-friendly menu.
v – vegetarian
vg – vegan
vo – vegetarian option
vgo – vegan option
gf – gluten free
gfo – gluten free option
gif – gluten intolerance friendly
gifo – gluten intolerance friendly option
Please note:
Items may contain traces of allergens that are not listed, if you have a serious allergy please consult a staff member. To search our menu according to your requirements visit out partner Foodini.
with roasted pumpkin hummus, beetroot and walnut pesto, smoked almonds, “Mt Zero” olives, craisins, celery, cucumber, carrot and toasted flatbread (v, vgo, gfo)
Add extra flatbread + 5
Freshly baked Italian flatbread with caramelised onions, feta, rosemary and sea salt (v, vgo)
herb and parmesan crumbed popcorn "Murray Cod" with limoncello aioli, romesco, lemon and parsley (gif)
hand rolled vine leaves with calasparra rice, pine nuts, mint, dill and parsley in a rich tomato sugo with saffron yogurt (v, vgo, gf)
cumin and fennel spiced buttermilk popcorn cauliflower, volcano salt and minted yogurt (v, vgo, gif)
gin and juniper cured "Bass Strait" kingfish with roasted beetroot, creme fraiche, bay oil and new season apple (gf)
with “Local Flora” honey, fennel pollen, rosemary and toasted flat bread (v, gfo)
with calvados mayo, hot honey and a tomato, cucumber, pomegranate and red onion salsa (v, gifo)
with beetroot an walnut pesto, lemon and parsley (v, gif)
salt and vinegar calamari fritti with dressed frisee, lemon and roasted garlic aioli (gif)
with feta, rocket, basil, parsley, snow peas, cherry tomatoes, “Mt Zero” dukkah and creamy balsamic dressing(gfo)
with zucchini, white beans, lemon, basil, dill, asparagus, cos lettuce, green olives tapenade and lemon vinaigrette (gf)
with crispy bacon, broccolini, olive cheeks, cucumber, cherry tomatoes, basil, baby cos lettuce and light sour cream dressing (gf)
with green beans, artichokes, sun dried tomatoes, "Mt Zero" olives, basil, quinoa, red onions, cucumber, roasted red capsicum and a red wine & Dijon vinaigrette (v, vgo, gf)
with smoked paprika, goat's curd, lemon oil, basil and toasted flatbread (v, gifo)
with sherry vinegar, parsley, lemon and toasted flatbread (gfo)
with garlic and herb butter, lemon and toasted flatbread (gfo)
with arrabbiata sauce, béchamel, parsley and toasted flatbread
toasted milk bun, “Boston” pickles, “In ‘n’ Out” mustard, tomato relish and French fries (v, vgo, gifo)
Grilled lemon and rosemary marinated chicken burger, caramelised onion, smoked scamorza, wild rocket, “Boston” pickles, smoky BBQ mayonnaise and French fries
Substitute plant based chicken + 3 | Add pork belly bacon + 5
with sweet and spicy “Boston” pickles, “In’n’Out” mustard, Swiss cheese, tomato relish, toasted milk bun and French fries (gifo)
with sweet and spicy “Boston” pickles, “in ‘n’ out” mustard, swiss cheese, smoked kaiserfleisch pork belly bacon, beetroot relish, pineapple, toasted milk bun and French fries (gifo)
with smoked Kaiserfleisch pork belly bacon, Swiss cheese, rocket, roasted garlic aioli, toasted sourdough, tomato relish and French fries (gifo)
crispy friend chicken breast bagel, hot honey cream cheese, wholegrain mustard aioli, red cabbage and apple slaw, "Boston" pickles, Kaiserfleisch pork belly bacon and sweet potato fries (vo, gifo)
overnight “Roaring Forties” Lamb shoulder, lamb and red wine jus, green peas and goat’s curd
with sage & spinach pesto, spring onion, garlic, white wine, baby spinach, aged parmesan and crispy leek (gf)
with burrata, confit garlic, caramelised onions, creamy tomato Napoli, black pepper, aged parmesan and basil (gfo)
with caramelised shallots, black garlic mascarpone, white wine, toasted hazelnuts and aged parmesan (v, gf)
with prawns, calamari, salmon, barramundi, mussels, chilli, garlic, white wine, butter, lemon and parsley
Slow braised 5+ MS “Tajima” Wagyu beef, red wine and rosemary ragu with seasonal vegetables served on penne with aged parmesan, lemon and parsley gremolata (gf)
(please allow additional cooking time)
tarragon and orange marinated char-grilled chicken skewers (2) with tzatziki and tabbouleh of burghul, pomegranate, parsley, cucumber, tomato, preserved lemon and dill (gfo)
220gm Victorian grass fed Porterhouse steak frites, chargrilled with French fries and Café de Paris butter - served medium-rare (gifo)
300gm Victorian grass-fed scotch fillet, twice cooked garlic and parsley potatoes and seeded mustard (gif)
served with seasonal sides, please see your server for today’s garnish
Pan-seared chicken breast saltimbocca with “Fabbris” prosciutto and sage beurre noisette and a wild rocket, pear and aged parmesan salad (gf)
with dressed wild rocket, roasted garlic aioli and lemon
with battered Murray cod fillets, french fries, summer slaw, tartare sauce, limoncello aioli, lemon and parsley (gif)
with hand-rolled vine leaves, beetroot and walnut pesto, pumpkin hummus, tahini, toasted flatbread, cauliflower and cashew falafel, smoked almonds, artichokes, marinated red peppers, wild rocket, mint and pomegranate molasses (v, vgo, gfo)
with fennel, apple, cucumber and dill salad, preserved lemon and mint relish and parsley (gif, gfo)
V2 plant-based chicken schnitzel katsu vegan curry with potato, carrot, capsicum, assorted pickled vegetables, wakame salad, seasoned brown rice, nori and sesame seeds (vg)
Substitute grilled chicken breast +4
with “Meridith” goats curd (v, vgo, gf)
confit garlic, parsley, sea salt (vg, gf)
with sea salt, parsley and roasted garlic aioli (v, gfo, gif)
with paprika yoghurt (v, vgo, gif)
with lemon and Dijon dressing (vg, gf)
with lemon curd and minted sugar (v)
with lime gel, cinnamon spiced streusel, chef Nick’s honeycomb and mint (v, gf)
kataifi pastry, almonds, pistachios, rum caramel, cinnamon ice cream and rose fairy floss (v)
of oolong tea, Savoiardi biscuits, mascarpone, strawberry and vanilla jam and organic matcha powder (v)
v – vegetarian
vg – vegan
vo – vegetarian option
vgo – vegan option
gf – gluten free
gfo – gluten free option
gif – gluten intolerance friendly
gifo – gluten intolerance friendly option
Please note:
Items may contain traces of allergens that are not listed, if you have a serious allergy please consult a staff member.
To search our menu according to your requirements visit out partner Foodini.
