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.
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 your choice of strawberry jam, orange marmalade, Vegemite or crunchy peanut butter (vg, gfo)
with your choice of strawberry jam, orange marmalade, Vegemite or crunchy peanut butter (vg, gf)
with your choice of either, honeycomb and almond pistachio butter or Vegemite and grilled Swiss cheese (v)
2 poached free-range eggs, smoked kaiserfleisch pork belly bacon, tomato kasundi and toasted sourdough (gfo)
Make me gluten free +3
with zucchini, dill and feta fritters, saffron yoghurt, zaatar toasted flatbread, poached eggs, pumpkin hummus and spring onion (v, gif)
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
with sultanas, pistachios, maple syrup, toasted coconut, almond milk and cacao nibs (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
with blueberry compote, strawberry, coconut and maple ice-cream and mint sugar (v)
with wilted spinach, avocado, Egyptian dukka and poached free range egg (v, gif)
“Pepe Saya” crumpet, 12hr braised lamb, poached free range eggs, wilted spinach and apple cider hollandaise
“Pepe Saya” crumpet , smoked kaiserfleisch pork belly bacon, poached free-range eggs, wilted spinach and apple cider hollandaise
“Pepe Saya” crumpet , pastrami, poached free range eggs, wilted spinach and apple cider hollandaise
Fluffy frangipane, soft vanilla biscuit and raspberry jam (vg, gf)
Chewy caramel, soft vanilla biscuit & chocolate topping (vg, gf)
Soft & citrusy biscuit base topped with lemon icing (vg, gf)
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 and beetroot and ricotta dip, 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)
with truffle oil, smoked salt, vegan aioli and parsley (vg, gif)
with raisins, coriander, sunflower kernels, saffron yoghurt, tomato salsa, hemp seeds, parsley and toasted flatbread (gfo)
with “Local Flora” honey, fennel pollen, rosemary and toasted flat bread (v, gfo)
with garlic and herb butter, lemon and toasted flatbread (gfo)
Oven baked Limoncello sea scallops, parsley and lemon (gf)
with smoked paprika yoghurt, lemon and parsley (v, gif)
roasted pumpkin hummus, toasted cumin salt, pomegranate molasses and tahini dressing (vg, gif)
on sweet potato rosti with crème fraiche, dill and “Mt Zero” dukkah (gif)
with roasted leek puree, fine herbs and “Mt Zero” mandarin oil (vg, gif)
salt and vinegar calamari fritti with dressed frisee, lemon and roasted garlic aioli (gif)
with roasted corn, green beans, charred red peppers, chickpeas, parsley, red onion, pepitas, coriander and a smoked paprika and orange dressing (gf)
with zucchini, white beans, lemon, basil, dill, asparagus, cos lettuce, green olives tapenade and lemon vinaigrette (gf)
with miso roasted pumpkin, broccolini, snow peas, black rice, spinach, pickled beetroot and zucchini and lemon maple dressing (v, vgo, gf)
toasted milk bun, “Boston” pickles, “In ‘n’ Out” mustard, tomato relish and French fries (v, vgo, gifo)
with toasted milk bun, “Barkley Smokehouse” ham, French Dijon mustard and brie, red onion, rocket, tomato relish and French fries
Substitute plant based chicken + 3
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)
with Swiss cheese, sauerkraut, “Boston” pickles, French dijon mustard and NY deli sauce served on toasted sourdough with French fries (gifo)
with garden peas, spinach, basil, spring onions, white wine, toasted hemp seeds and parmesan cheese (gf)
overnight “Roaring Forties” Lamb shoulder, lamb and red wine jus, green peas and goat’s curd
with tomato, eggplant and zucchini caponata, aged parmesan and a parsley and lemon gremolata 32 (v, vgo, gf)
Add slow braised “Roaring Forties” lamb shoulder +8
with prawns, calamari, salmon, barramundi, mussels, chilli, garlic, white wine, butter, lemon and parsley
in a prosciutto and parmesan brodo, tomato concasse, parmesan cheese and petite herb salad
with confit garlic, white wine, mascarpone, basil, aged parmesan, walnuts and lemon (gfo)
(please allow additional cooking time)
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)
Chicken, raisin, sunflower kernel and coriander polpette skewers (2) with smoked almonds, craisins, mint and tomato pilaf and saffron yoghurt dip
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 a red cabbage, mint, parsley, caper, green pea and aged parmesan salad and lemon (gf)
with dressed wild rocket, roasted garlic aioli and lemon
with roasted pumpkin hummus, pickled cauliflower, craisins, wild rocket, smoked almonds, roasted beetroot, toasted pita, toasted cumin salt, pomegranate molasses and tahini dressing (vg)
with zucchini, dill and feta fritters, sweetcorn puree, peperonata, parsley and “Mt Zero” lemon oil (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)
Cardamom and almond bread and butter pudding, sultanas, vanilla, mascarpone and crushed almonds (v)
organic cacao, Savoiardi biscuits, mascarpone and crushed pistachio (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.
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Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
7:30am - 9pm
7:30am - 9pm
7:30am - 10pm
7:30am - 10pm
7:30am - 10pm
Closed
Closed
We will be closed for the Easter Weekend of 18th to 21st of April and also on ANZAC Day the 25th of April
We are available for function and event enquiries at all times
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