Iconic Sydney rooftop lounge bar Henry Deane has launched an innovative new drinks menu to celebrate its 10th birthday.

Located on the top floor of Hotel Palisade at Millers Point and boasting one of the city’s best views of Sydney Harbour, the bar is embarking on an exciting new era and providing patrons with the opportunity to sip on vegemite-infused, prosciutto-topped and fish tank air pump-made cocktails.

New head chef David McConaghie and licensee and head of bars Kau Sampaio have joined forces to create an immersive culinary experience that extends from the plate to the glass.

There are 10 new cocktails to try, many of which have been designed to complement specific dishes and contain shared ingredients, from mustard and kafir lime to rhubarb and walnuts.

Sampaio (ex-Four Seasons and Caterpillar Club) says the symbiosis between the bar and kitchen is something the team has been building for a long time.

“It allows us to take guests on a sensory journey, where their whole palette is activated and they’re able to see, touch, taste and smell everything that’s in front of them,” he said.

“By utilising the same produce, we’re also able to keep our waste as close to zero as we can.”

The cocktails have been made using the full kaleidoscope of mixology techniques, from fatwashing to milk punch, infusion, carbonation, clarification and the incorporation of oils, cordials, shrubs and pickles.

Among the surprises are Home Slice ($25, pictured main), which pays homage to the classic Aussie breakfast of vegemite on toast. It’s made with sourdough bread-soaked vodka, verjuice, charcoal-activated vanilla syrup and vegemite.

The Dijon Vu ($26), a Mezcal-led drink made with apple, grapefruit and mustard shrub, which comes garnished with an edible horseradish-glazed slice of prosciutto.

Henry Deane’s new food offering is just as impressive, with McConaghie creating thoughtful, flavour-driven dishes that incorporate his French fine dining background and love for Middle Eastern cuisine.

Everything is designed to be shared – and enjoyed over cocktails – from smaller plates such as the chickpea panisse, smoked carrot and macadamia feta ($16), to larger plates like the Jerusalem artichokes with smoked mushroom jus, cultured cream and guanciale ($26), spiced prawn and butter bean dip ($30), grilled chicken with preserved lemon and hot pepper paste ($40) and lightly-seared swordfish ($42).

McConaghie, who is from England but grew up in France before moving to Sydney, said customers can expect the unexpected with the seasonally changing menu.

“Each dish contains a complex flavour profile, with each bite offering up something different,” he said.

“We’re also showcasing under-utilised produce, for example like the Jerusalem artichoke, which we’ve roasted and glazed to create a rich, smoky dish that’s both snappy on the outside and soft on the inside.”

Tried & tasted: 3 Henry Deane cocktails

Drinks Digest took the new Henry Deane cocktail list for a test run last week and sampled three of its new creations: Bloom Service, Miss Marshie and the Tribecca Sour.

Bloom Service ($25) features white rum, apple, cranberry, cherries and elderflower combined over crushed ice for a more complex take on a strawberry daiquiri. It delivers just the right balance of sweetness and is super Instagrammable, coming served with pink pashmak, or Persian fairy floss.

We also loved the back story behind the Miss Marshie ($24). The Henry Deane bar team utilises champagne from opened bottles – which would historically have been discarded – with vodka, toasted marshmallow syrup, clarified lime and bitters into a syrup. It’s then carbonated before being garnished with pineapple foam made from brand new fish tank air pumps.

“Foams have been used as a technique to add texture and flavour to cocktails for years, but historically they’re made with egg whites and culinary gas syphons, which both generates more waste and tends to make them heavier,” Sampaio explained as we sipped.

“I wanted to be more creative when developing the menu, so I used the air pumps from a fish tank to create a more delicate and dainty foam that really complements the rest of the drink, but which still looks like a glass of rosé champagne.”

Miss Marshie isn’t just sustainable, she looks sensational when photographed against the backdrop of Sydney Harbour!

The Tribecca Sour ($25) is a heady mix of Hennessy V.S, Luxardo, red wine, rosemary and pepper tincture. It’s the perfect winter cocktail with its warming combination of cognac and red wine, but we suggest removing the garnish before drinking as it tends to get trapped in your teeth!

Our cocktails were deliciously paired with moreish nibbles including with potato hash with abalone sauce and pork dust.

Henry Deane is open from 4pm to 10pm, Tuesday to Thursday, and from 12pm to midnight, Friday to Sunday.

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