Opening times and services may vary due to COVID-19. For specific information, please contact the restaurant directly.
Hotel Palisade – The Public House (Ground Level)
35 Bettington Street, Millers Point
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.
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Great place to eat with great food and great staff will be back eventually
Buzzy hotel and a great place to meet for a drink in a choice of bars. Food in the downstairs bar is typical pub food. The upstairs areas are more intimate and come with views if you are lucky enough to nab those spots!
Turned up no table and no one gave a fuck embarrassing
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).