Recently Sydney Social 1o1 was invited to Hotel Palisade to enjoy a preview of the new menu at Henry Deane, which was developed in collaboration with chef consultant (and all round foodie guru) Brendan Fong.
Brandan certainly knows what he’s talking about coming from years experience as Head Chef at Mr. Wong. He has worked closely with Henry Deane’s kitchen team to deliver the new menu, which we can vouch for 100%.
The menu is fun and fresh and we were reliable informed that that the dishes have all been made to share with a cocktail in hand (now you’re talking’).
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- Kokoda – kingfish and coconut ceviche with taro crisps
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- King of the prawns, yuzu cosh, lime (GF)
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- The fish sandwich – fish fillet, iceberg lettuce, purple cabbage
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- ‘Roll your own’ flank steak, pickled onions, ssamjang, kimchi and lettuce cups
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- Peanut butter and chocolate cheesecake with salted pretzels
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- Coconut sago, fresh fruit and crunchy bites
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- A very happy Lisa!
The menu is complemented by a new line up of cocktails by Bar Manager Laura Persiani, created with Matt Linklater from Melbourne’s acclaimed Black Pearl. When developing the new cocktail list, she took inspiration from the breathtaking city landscape enjoyed from the heights of Henry Deane, with a focus on presenting drinks that are as beautiful as the view. Her staple – the ‘Trumped Up Sour’, a delightful mix of bourbon and winter berries – is best enjoyed with the flank steak, while the ‘Yuzu You Fizz’ matches the ‘scallops with ginger, shallot and white soy butter’ perfectly.
Hotel Palisade, located at Millers Point on the shores of Sydney Harbour, is over 100 years old and was once the tallest building in Sydney. It underwent an extensive renovation in 2015, saving the discarded building from obscurity and reverting it back to its previous glory. As such, the Hotel is not just a destination but an integral part of Australia’s colonial history, protected from the march of time.
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