Looking for the perfect venue for your end-of-year work celebration? Henry and the Fox offers a festive dining experience in the heart of Melbourne, ideal for both lunch and dinner gatherings with your team.
Conveniently located in the CBD and close to public transport, our venue makes it easy for everyone to enjoy a hassle-free celebration.
Our Festive Menu, available from 17th November to 19th December 2025, caters to a wide range of tastes and dietary needs, including vegetarian, vegan, and gluten-free options. Choose between two or three courses, or opt for a Festive Sharing Menu—perfect for larger groups looking to enjoy a relaxed, communal dining experience.
Highlights include dishes such as Duck, Chestnut & Cranberry Pâté, QLD King Prawn & Mango Salad, and 220g Southern Ranges Grass-Fed Porterhouse, finished with a decadent Dark Chocolate Tartlet.
Whether it’s a casual office lunch or a lively end-of-year dinner, Henry and the Fox offers the ideal setting for your team to unwind and celebrate the season in style.
Available November 17th – December 19th 2025
2 Courses* – $56 Per Person | 3 Courses – $69 Per Person
This menu is available for groups up to 18 people. For groups of 19 people or more please select two options per course to serve to your guests alternatively or we have a festive sharing lunch menu available.
cornichons, Dijon mustard, cherry compote & toasted baguette
bay leaf oil, preserved lemon relish, capers & parsley (gf, vgo)
grilled polenta, toasted hazelnuts & port & thyme jus (gf)
rosemary honey, black pepper & watercress (v)
with caramelised onions & feta (v, vgo)
with spanner crab, mascarpone, preserved lemon & dill
French fries & green peppercorn jus (gf)
vermicelli, macadamias, cucumber, cherry tomato, red onion, coriander, lime, green chilli & agave dressing (gf)
smoked scamorza & basil pesto bagel, caramelised onions, Dijon mustard, sesame mayo, house pickles & wild rocket (gfo)
fennel, potato, red onion, caper & dill salad, soft-boiled egg & mint salsa verde (gf)
with asparagus, confit garlic, baby spinach, aged parmesan, basil oil, hemp seeds & sunflower kernels (gf, vgo)
new potatoes, red onion, dill, capers, parsley, peas & wholegrain mustard mayo (v, gf)
with roasted garlic aioli (v, vgo)
cherry & coconut crumble, raspberry & kirsch mousse, cherry liqueur compote & blackberry dust (v, gf)
Due to seasonality and supply this menu is subject to change.
*Please note that the entire group must choose the same course combination — either entrée & main, or main & dessert when selecting the two-course option.
Available November 17th – December 19th 2024
2 Courses – $56 Per Person | 3 Courses – $69 Per Person
This menu is available for groups of 19 people or more.
bay leaf oil, preserved lemon relish, capers & parsley (gf, vgo)
grilled polenta, toasted hazelnuts & port & thyme jus (gf)
rosemary honey, black pepper & watercress (v)
with caramelised onions & feta (v)
mascarpone, preserved lemon & dill
fennel, potato, red onion, caper & dill salad, soft-boiled egg & mint salsa verde (gf)
with asparagus, confit garlic, baby spinach, aged parmesan, basil oil, hemp seeds & sunflower kernels (gf, vgo)
French fries & green peppercorn jus (gf)
red onion, dill, capers, parsley, peas & wholegrain mustard mayo (v, gf)
with roasted garlic aioli (v)
Add Upgrade to whole Sides of Oven Baked “Alpine” Trout, Preserved Lemon & Basil Pesto, Green Olives, Cypriot Black Salt & Lemon Oil & “Diamantina” MS 9+ Wagyu rump (gf) +$25pp
raspberry & kirsch mousse, cherry liqueur compote & blackberry dust (v, gf)
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