Back to listing

Henry Africa’s Restaurant – CLOSED: Menu

325 Stanmore Rd, Richmond, Christchurch, Christchurch City

Outdated Menu?

If you know this menu is outdated, we'd like to know too.
Report Outdated Menu

Main Menu

Breads & Starters

Garlic Bread: Slices of European-style bread, grilled with freshly crushed garlic butter; 8.50
Herb Bread: Slices of European-style bread, grilled with our own herb butter; 8.50
Combination of Herb & Garlic Bread: Slices of European-style bread grilled with herb & garlic butter; 8.50
Selection of Baked Breads: Served with an assortment of dips and balsamic infused virgin olive oil; 15.50
Cognac Chicken Pate: Rich chicken livers, blended with cognac, fresh herbs, caramelised onion and double cream. Served with lightly toasted European-style bread; 13.50
Bruschetta: Fresh tomato with kalamata olives, basil pesto & parmesan grilled on European-style bread.; 12.50

Soup

Zanzibar Seafood Chowder: 13.50
Soup of the day: Chef's special, serving piping hot with a slice of lightly toasted European-style bread; 10.50

Entrees

Henry Stanley's Famous Original Sizzling Prawns: Succulent king prawns served sizzling in a choice of garlic or chilli butter. Served with a slice of lightly toasted European-style bread; 19.50
Roast Pear & Blue Cheese Salad: Winter pears roasted with balsamic vinegar, brown sugar and spices. Served on salad greens and topped with blue cheese and a pesto dipped crostini.; 16.50
"Dr Livingstone I Presume": Tender pieces of lamb, pan-seared and simmered in a spicy HOT vindaloo sauce. Served on a bed of rice.; 15.50
Lake Victoria Fungi: Button mushrooms filled with pate, encased in bread crumbs and deep fried. Served with a salad garnish and a spiced berry sauce.; 15.50
Jewels of the Congo: Large roe scallops pan-seared in either chilli or garlic accompanied with steamed rice.; 19.50
Chicken Spears: Succulent pieces of marinated chicken skewered and pan-seared. Served on steamed rice with Henry's style spicy satay sauce and garnish salad.; 16.50
Mandela Mussels: Fresh steamed chilli and lime NZ green lipped mussels served with a broth and dipping bread.; 16.50
Crocodile of the Nile: Filo basket filled with teriyaki onions and capsicums, topped with morsels of pan seared crocodile, served with a salad garnish.; 13.50

Mains

Kalahari Chicken Breast: Tender chicken breast, herb crumbed, filled with garlic butter then oven baked until golden. One of our favourites!; 29.50
Piggy Back Chicken: Chicken breast filled with roasted courgettes, capsicum and feta, bound with streaky bacon then oven baked and served on country-style mash with roasted capsicum sauce.; 29.50
Cape Town Crepes: Tender pieces of chicken breast combined with honey-cured bacon, wrapped in a crepe and smothered in tomato concasse and grilled mozzarella.; 29.50
Tiger's Catch: Tender Canterbury chicken breast pieces, dusted in North African spices, pan-seared then simmered in white wine and our roasted apricot chutney. Presented on African rice.; 29.50
Springbok Venison: Tenderloin medallions of pan-seared Canterbury venison, served on a lightly herb crumbed potato fritter, accompanied by a rich red wine and soy reduction.; 37.50
Africa Downunder: Slices of pan-seared Kangaroo, marinated in teriyaki sauce, served on sweet, caramelised stir-fried courgettes & capsicums.; 37.50
Ostrich Rwanda: Succulent medallions of Ostrich, presented on a potato rosti stack with a divine red wine, blueberry and blackcurrant jus.; 37.50
Zulu Land Aged Ribeye Fillet 350g: Tender, aged, large ribeye, pan seared, succulently cooked to your desire and served with a choice of sauces; Mushroom or creamy brandy & green peppercorn, or garlic butter.; 36.50
The Hippo: MASSIVE 700 grams of prime T-bone cooked to your desire (cooking time approx 20-30 minutes for medium & well done) served with a choice of sauces: mushroom or creamy brandy & green peppercorn of garlic butter.; 39.00
Zambezi Catch: Fillets of Smooth Dory topped with scallops, then grilled with garlic, served on a bed of steamed rice.; 29.50
Traditional African Bobotie: New Zealand's finest ground beef, sautéed in Cape Malay spices, then oven baked. Served on a bed of rice & accompanied with a fruit chutney & fresh garden salad. Try a "real taste" of Africa!; 27.50
Henry's Vegetarian Dish of the Day: Each day our chef will create an innovative dish. Please ask your server for today's vegetarian delight.; 27.50
King of the Jungle Fillet Mignon: 250g prime eye fillet, wrapped in streaky bacon and oven baked med/ med-rare. Served on country style mash with a traditional port and mushroom mignon sauce.; 37.50
Shanks Very Much: NZ lamb shanks slowly braised in red wine, lamb and vegetable bouillon until succulently tender. Served on a bed of country style mash with a red wine and mushroom jus.; single 27.50; 33.50 double
Elephant Stampede: Lamb schnitzel filled with a bacon and mushroom stuffing and encased in filo pastry, then oven baked. Served with an accompaniment of tzatziki.; 36.50
Pumba Pork: Two pan-seared New Zealand gammon pork chops (honey-ham cured) in a rum and mango glaze, served on a bed of country style mash.; 29.50
Lions Feast: Succulent pork spare ribs, glazed with a spiced home-made spiced BBQ sauce and served on a bed of fries. A carnivorous feast fit for a lion!; 28.50

Did you eat at this restaurant? Have an opinion to share?