Boasting one of Sydney’s best views and a premium selection of snacks and cocktails, it’s easy to see why Henry Deane has thrived for a decade.
To celebrate the lounge bar’s 10th anniversary, new Head Chef David McConaghie and licensee and Head of Bars Kau Sampaio (ex-Four Seasons and Caterpillar Club) have joined forces to develop a new food and beverage menu.
In the spirit of the anniversary, the bar has 10 new cocktails on the menu, many designed to complement specific dishes.
Sampaio says the new menu allows the staff to take guests on a sensory journey, “where their whole palette is activated and they’re able to see, touch, taste and smell everything that’s in front of them.”
“By utilising the same produce, we’re also able to keep our waste as close to zero as we can.”
Perched atop Hotel Palisade, the Millers Point lounge bar has spectacular views of the Sydney Harbour Bridge. Paying homage to other Australian icons, the bar is serving up the Home Slice ($25), which nods to vegemite toast through a concoction of sourdough bread-soaked vodka, verjuice, charcoal activated vanilla syrup, and vegemite.
Other drinks include the Dijon Vu with mezcal, apple, grapefruit, and mustard shrub, garnished with horseradish-glazed prosciutto; and Bloom Service with white rum, apple, cranberry, cherries, and elderflower over crushed ice – a complex, floral take on a strawberry daiquiri.
The food offering is flavour-driven, seasonal, and designed to be shared with a cocktail in hand. It incorporates McConaghie’s French fine dining background and passion for Middle Eastern cuisine.
Smaller plates include the potato hash with abalone sauce and smoked pork dust; or the chickpea panisse with smoked carrot and macadamia feta; and larger plates like the Jerusalem artichokes with smoked mushroom jus, cultured cream, and guanciale.
“Each dish contains a complex flavour profile, with each bite offering up something different,” says McConaghie.
“We’re also showcasing under-utilised produce, for example like the Jerusalem artichoke, which we’ve roasted and glazed to create a rich, smoky dish that’s both snappy on the outside and soft on the inside.”
Henry Deane is open 4-10pm Tuesday to Thursday, and midday to midnight Friday to Sunday.
Photos by Trent van der Jagt.
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