Menu from Hotel Palisade - Henry Deane
Check out the menu(s)
Menu highlights
Seafood
Pickled Mussel
With white raddish, hot and sour sauce
Raw Fish
With chilli, fermented carrot and marigold
The Fish Dish
Steamed fish with salted chilli, smoked chicken fat
Prawn Tails
With bean curd puree, burnt lemon dust
À la carte
Abalone Potato
Potato with abalone sauce, pork floss
Mushroom Parcel
With szechuan vinegar, toasted barley
Lamb Breast
Glazed with zucchini and anchovy relish
Whole Smoked Spatchy
Jasmine Tea smoked spatchcock
Desserts
Sweet Pudding
With burnt honey, orange blossom, caramelised almonds
The Cheese Course
Buffalo curd, goji berry and pear jam, chickpea crackers
More about the restaurant: Hotel Palisade - Henry Deane
If searching for a dining experience around the Rocks or Millers Point that you want to be unforgettable while also remaining casual and sociable, you will be hard pressed to beat Henry Deane at Hotel Palisade on Sydney’s Bettington Street. Open every day for lunch and dinner, Hotel Palisade’s premium restaurant showcases the best of modern Australian cuisine through elegant share platters designed to enhance the sociability of this amazing space.
Cocktail bar opening hours:
Monday to Saturday: 12pm to 12am
Sunday: 12pm to 10pm
Frequently asked questions
Does the restaurant Hotel Palisade - Henry Deane have Outdoor seating?
Does the restaurant Hotel Palisade - Henry Deane have parking?
Thinking about making a Hotel Palisade - Henry Deane booking?
Hotel Palisade has really made the most of their phenomenal location with Henry Deane. Spread out over two floors at the zenith of their elegant boutique hotel on Bettington Street in Millers Point, Henry Deane is a triumph of modern Australian design with a sensitive eye for this location’s historic charm, celebrating the amazing surroundings. Henry Deane’s huge windows put all of Sydney on display for dinner and lounge guests, from the Harbour Bridge to Darling Harbour and myriad islands and points in between stretching into the distance.
However, though this hotel restaurant on Bettington Street in Millers Point is undoubtedly one of the most picturesque spots in Sydney to enjoy a tipple and a nibble, the food at Henry Deane is certainly not to be outdone by the views. The chefs handpick suitable items from all over the canon of modern Australian cuisine, from lip-smacking seafood (oysters au naturel with merlot vinegar, kingfish sashimi with bok choy and wasabi, for example) to intriguing fusion features (spiced cauliflower with almond crunch and smokey sauce) and exquisite desserts (we dare you to pass up the coconut and vanilla sago with mango, pomegranate and macadamia nuts).