Hotel Palisade’s Henry Deane introduces bottomless brunch

Hotel Palisade’s Henry Deane introduces bottomless brunch
By James Harrison


Hotel Palisade’s rooftop cocktail lounge, Henry Deane, has revived the heritage building’s warm traditions by bringing back bottomless brunch.

Hotel Palisade invites its brunch guests to dine together in the clouds with an all-inclusive menu at Henry Deane. The brunch menu features an eclectic collection of delicious dishes best eaten shared. Of course, Henry Deane’s specialty cocktails also hero a curation of quality bar offerings to enjoy.

Like Henry Deane’s wider culinary delights, the bottomless brunch menu embodies Hotel Palisade head chef Cian Mulholland’s values of experimentation and bold flavours to create a
unique dining experience, while also recognising the importance of celebrating humble, high-quality ingredients.

Fresh and zingy marinated pipis, and the surprising and moreish abalone potato reflect both Cian’s innovation and showcase the best of local Australian produce.

The Bottomless Brunch also introduces a generous grazing-style course, featuring warm bread rolls specifically made for Henry Deane by a local Jewish baker LittleMixBakery, cold meats, and a spiced white bean dip. Accompanying pickles and hot sauce showcase Henry Deane’s expert flavour-building fermentation processes.

“It’s a picnic-style concept, like a ploughman’s platter, where the food is served to the guests all at once. They can make their own dish, assemble their own sandwich, it’s totally up to them how they want to do it,” Mulholland said.

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