Hotel Palisade, now a multi-level boutique pub/cocktail bar/hotel, was once an overnight nap-and-grog stop for Anzacs and “wharfies”. A newly built rooftop cocktail bar, opening on November 12 above the pub, will pay homage to the Australian engineer-architect who designed it. And it’s happening just in time for the building’s 100th birthday. “The first Palisade Pub was built in the late 1800s, but Sydney Harbour Trust commissioned an engineer – Henry Deane Walsh – to build a hotel on top of the pub, and that building was finished in 1915,” says project director, Greg Walker.
The cocktail bar, which sits over two levels – the top floor and rooftop of the original hotel – has had some influential creatives involved. Sibella Court designed the interior. It’s complete with pink-leather sofas, copper furnishings, double-hung windows and marble everywhere. Architect Alex Popov reconstructed the rooftop.
Natalie Ghosn is general manager, Joel Bennetts is in charge of the kitchen and Matt Fitzgerald the bars. “It’s a really sophisticated cocktail offering,” says Walker. “We want to be known for our cocktails.” Varieties include Bob’s Biscuit (Chivas Regal, house-blended vermouth and Dom Bénédictine, served with shortbread); Stone Fruit Cobbler (Manzanilla sherry, prosecco, peach shrub and pecan syrup); and Henry Deane’s Negroni. There’s also an extensive wine and spirits list. Food highlights include sardines on toast with French beans, orange and pine nuts; pan-fried barramundi with lentils and baby beets; and a chilled seafood tower (which must be ordered 48 hours in advance).
Separate to Henry Deane, nine boutique hotel rooms will open on December 1, each named after an Anzac. Half have views over Barangaroo and the waterfront. The other half look out over Millers Point towards the bridge. “If you sit in this space, you get a nod to the past and a look to the future,” Walker says.
“This is Australian, this is history. We can’t take too much credit because this building was Henry Deane’s,” says Walker. “We thought, ‘We need to restore that and offer it to the people of today’.”
Wed to Sun 12pm–midnight