The amazing Harbour view was the key reason this landmark hotel became such a hot ticket address after its upmarket refurbishment back in 2015 and now you can add mouth-watering food to that list of compelling reasons to hit this Millers Point icon. Under the direction of Mr Wong's ex-head chef, Brendon Fong, Hotel Palisade's two level cocktail lounge, Henry Deane, has been given a seriously stellar foodie makeover.

"I was naturally inspired by the venue's spectacular location," said Fong in a press statement of the new menu which he says focuses on, "... seafood, with light, fresh Asian flavours, alongside English, Greek and Lebanese influences." Dishes are designed to be shared and include must-order bites like kingfish and coconut ceviche with taro crisps, eel croquettes and roll your own lettuce cups with steak, pickled onions and kimchi.

Henry Deane at Hotel Palisade

Each delectable item on the menu has been created to be enjoyed alongside a signature cocktail, making for the perfect pairing of sips and sups.  The Hotel's ground floor pub, The Public House, also scored a menu makeover under that space's head chef, Martin Roberts and includes classic hearty eats like braised Riverina lamb and chicken and leek pie.

Henry Deane at Hotel Palisade

Hotel Palisade is located at 35 Bettington St, Millers Point, Sydney.

Sydney’s iconic Hotel Palisade scores a mouth-watering menu makeover