The chefs at Henry Deane concoct magic from their bijou enclave from which tasty morsels are sent out to accompany a beverage or two.
The five-storey Millers Point building has arguably the best vistas of the Sydney skyline. The CBD, Luna Park, Barangaroo and the Harbour Bridge can all be viewed from the comfort of the rattan chairs.
Henry Deane specialises in bar food that is prepared with style and finesse. It is done so well you will lose focus on the scenery and your dining companions. The tuna, pickled watermelon and chilli dish will dazzle you with its presentation, with the watermelon and tune both visually and texturally similar, and, surprisingly, tasting similar. Even the sea urchin, truffle and porcini croquettes are clever optical echoes of one another, yet well balanced, with each flavour shining. Natural sweetness is found in the small scallop in the half shell, ginger, shallot and white soy butter. Balance, hues of green, and a lovely mouthfeel from the umami soy butter are packed into this mollusc.
PSST! A compulsory 10 per cent service charge is added to your bill.