Henry Deane

Bars Millers Point
  • 4 out of 5 stars
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Got visitors in town? Give them an bar stool tour of the city at this slick top-floor bar

There’s no denying we live in a really ridiculously good looking city. Sydney possesses a truly indulgent amount of waterfrontage, plus iconic architecture, world-class green spaces and carefully preserved industrial landmarks as a reminder of times past – all this and we haven’t even left the harbour yet. And you can see it all from the two-tiered cocktail bar at the top of the Hotel Palisade.

You take the elevator up from the heart of the recently refurbed pub downstairs, but drinking at altitude is a popular pastime in this city so there might be a wait list. Although they’ve named the bar Henry Deane, after the engineer and architect who designed the hotel above the original Palisade pub up on Millers Point, there’s not a spirit level or drafting board in sight – it’s a high class joint. We’re talking swirly marble wallpaper in the foyer, gleaming copper cutlery, plush lounges in a particularly striking shade of salmon mousse, and the pièce de resistance; uninterrupted harbour views out over Darling Harbour, White Bay, Goat Island and Lavender Bay.

Of course there’s no rule that says you can’t enjoy a Heineken or a Little Creatures brew while you send yourself sun-blind by staring into the sunset from your wicker armchair, but a Coconut Daiquiri looks the part in these fancy digs. It tempers the citrusy punch of the lime juice with the nutty botanical flavour of pandan and the weighty, salty lick from the coconut. If you’re feeling festive those green tiki cups are saved for the Greg’s Grog, made with two kinds of rum, passionfruit, pineapple, lime, black pepper and bitters, or to really get into the season, order an All Spice Daisy that tastes like Christmas sangria.

A whole butterflied spitchcock for dinner will set you back 30 bucks, but for four-dollars a pop we like the tender, little scallops with a pool of melted butter in the shell that hit a high note when you squeeze a charred lime cheek over them. Rolling with vegos? They haven’t been left off the menu plan.

They’re still working out a streamlined system for managing the small, in-demand space upstairs – right now you leave you name with the host and they'll take you up when there's a spot – and service is still evolving – turns out we’re the first sherry order and there’s a moment of confusion about how it should be served -– but really you’re here for the view. It’s OK; everyone else is too. We’re going to need a whole lot more top-floor bars before Sydney’s appetite for lofty booze is sated, and so Henry Deane is getting a warm welcome from the crowds already keen to drink in the views, and some liquor, from the ninth floor of the Palisade Hotel.

By: Emily Lloyd-Tait

Posted:

Venue name: Henry Deane
Contact:
Address: Hotel Palisade
35 Bettington St
Millers Point
2000
Opening hours: Daily noon-midnight

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Jenny N

How could such a breathtaking venue have management and a booking system like this? Booked a table here a month in advanced. Came in person to confirm the booking again a week after. Nice waitress confirmed that the Flying fox was booked under my name from "12-5pm.. all done, definitely booked!". Showed up on my birthday and management advised me it was "TRIPLE BOOKED" and they moved me to another area downstairs. If they told me from the beginning I could not get the Flying Fox I could have easily booked another venue (Hacienda at Pullman ) which was my second choice if I could not get the booking at Flying Fox. They forced me to another room which I did not book (since all my guests had shown up already I could not change venues at that moment). Unbelievably unprofessional, and the most shocking service I have ever received in my entire life. Words cannot describe all mine and the guest's disgust in this manager, from memory by the name of "Natalie?" I told her "I'm very upset because it's my birthday and I specifically booked the Flying Fox". She replied saying, "How would YOU feel if you came to work and found out the table was triple booked?" .... I was too speechless to even reply. It is your job to deal with that, and if you did your due diligence, checked over properly, ran your system and venue properly it wouldn't have been like that. You should have at least sincerely apologised until the end for such a horrible mistake and tried to make up for it, but that was not the attitude you had with me. The Flying Fox was still free when I got there and they saved it for another person out of the 3 that triple booked. I do not understand why you would prioritise another booking over mine when you clearly also confirmed my booking. Shouldn't it be first in first served, if you did triple book? Your breathtaking venue has truly been let down by staff like you and a system like that. Just If anyone has any questions, I'm happy to answer all your questions on my atrocious experience at Henry Deane on 0438 133 333 as I cannot believe what had happened to me on my birthday yesterday. This is just my honest and sincere experience, I just do not want anyone booking the Flying Fox for their special occasion to go through what I did :*(