Cottage country’s beloved fish fare spot Henry’s Fish Restaurant in Sans Souci is up for sale for the third time in its 46-year history. Ted and Rachel Larocque, Henry’s owners since 2018, are opening a second location in Parry Sound and are hoping to franchise the Sans Souci location.
Nestled on the remote shores of Frying Pan Island in Georgian Bay, the Sans Souci establishment is renowned for its popular fried fish, namely whitefish and pickerel. And the fact that it’s only accessible by boat, float plane, or helicopter thanks to the on-site helipad.
The iconic island restaurant has long been a cottage country favourite, catering to cottagers from near and far, and also a few celebrities. Cindy Crawford, Rande Gerber, Kurt Russell, Goldie Hawn, and even Jimmy Buffett are all said to have tucked in to a famous Henry’s fish dish.
First opened by local Métis fisherman Henry LePage in 1978, the business has only changed hands a few times over the decades. In 1993 it passed from LePage to Paul and Joanne Elliott, and then to the Larocques in 2018. But the remote location and classic fish dinners remain staples of the Henry’s experience.
For Ted and Rachel, Henry’s is just as much a community hub as it is a restaurant. “It’s iconic,” says Rachel. “Some people in our little Sans Souci community have been frequenting Henry’s for their whole lives, and now their kids and grandkids come as well. It’s pretty special in that way.”
After putting the property up for sale in mid-March, the Larocques are hopeful potential buyers will continue the Henry’s legacy. “The land, the building and its contents are for sale, and then we are also offering the Henry’s name as a franchise, so they could be purchasing the menu as well,” says Rachel.
Their hope is that the property will be sold to a restaurateur. The Larocques say they welcome innovation but are keen for new buyers to keep certain dishes from the original menu if they choose the franchising option. “When new people buy a restaurant, they want to add their own flair, and they would be able to do that, but they would also be keeping the original Henry’s fare,” says Rachel.
The property is currently listed at $1.39 million and includes 450 feet of private shoreline, dockage for around 50-60 boats, aerodrome licensing, and of course, the designated helipad. The restaurant itself has indoor and outdoor seating for around 119 guests, and the purchase comes with two two-bedroom cottages and three cabins for guests or staff.
If the property sells this year, the 2024 season will be the Larocque’s last at Sans Souci, but they won’t be saying goodbye to Henry’s forever.
That’s because the couple is opening a second Henry’s location called Henry’s Harbour, located at the main wharf of the Parry Sound harbour and overlooking beautiful Georgian Bay. The restaurant is set to open mid-April.
The new spot will feature the classic Henry’s menu, but unlike Sans Souci, Henry’s Harbour will be open year-round and feature seasonal menus including saltwater fish options, such as halibut and haddock—a first for the freshwater fish-focussed establishment. “We’ll also be doing some fun charcuterie boards and other menu items that we don’t offer at Sans Souci,” says Rachel. As for what those will be? You’ll just have to visit the restaurant to find out. Henry’s Harbour will have 174 seats in total, with 70 inside, 104 on the patio, and views of the bay from every table.
Overall, the Larocques are excited to be broadening the Henry’s legacy, and hope to franchise it more robustly in the coming years. “We’d like to expand beyond Henry’s Harbour at some point,” says Ted. “We want to continue that family heritage and culture, and continue to grow it as a world-famous destination.”
And if you’re in the market to own and operate a rare cottage country gem, heading up the original Henry’s in Sans Souci might just be the opportunity you’ve been searching for.
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