ony Klasen has enthusiastically taken charge of the kitchen at Henri's Brasserie.

Former head chef Daniel Moore headed for the snow recently and this gave Tony the chance to create an entire menu of his own - the first time he has done so for Henri's Brasserie.

Regular customers will not notice a major change from Henri's usual fare, rather a subtle tweaking of the menu and a more traditional French slant.

Some highlights of Tony's menu are seared scallops with crispy proscuitto and pumpkin sauce; cauliflower soup with bug tail and white truffle oil; Barramundi fillet with spiced cabbage and borlotti beans; braised lamb shanks Moroccan style with couscous. Desserts include the French classics tarte tatin and creme brulee.

Tony will continue to craft the handmade chocolates which have proved such a popular item in Henri's Pantry.