Chef’s Table

Wednesday 16 April

Six Courses. Paired Drinks. One Epic Night.

We're kicking off our first-ever Chef’s Table on April 16 – and trust us, you’ll want to be there. Six courses, expertly paired drinks, and a front-row seat to the action.

Our very own Chef Dave is teaming up with Chef David McKinn from Nikkita, Manly. Expect a fusion of Latin influences and modern Australian cuisine, featuring dishes like kingfish and scallop crudo, and confit chicken with chorizo butter and crispy skin.

And because no great meal is complete without a great drink, we’ve partnered with Herradura Tequila for the night. Expect three exclusive tequila-based cocktails, crafted just for this event, with a Herradura expert on hand to take you through each sip.

It’s a night for the food-obsessed, the cocktail lovers, and anyone who just wants a damn good time.

Pick from 2 seatings
6pm – 8:30pm and 8:30pm – 11pm

Seats are seriously limited.

Reservations Essential | $155pp | Henry Deane Cocktail Lounge 

ABOUT THE CHEFS

Chef David McKinn
Born and raised in Sydney, Chef David McKinn’s culinary journey has been influenced by his time working and traveling across Latin America and the United States. He began his career at Bodega in Surry Hills before running his own pop-up taco business, Los Gueros Tacos Especiales. After working at The Palisade and Fontana, Chef McKinn became sous chef at Nikkita, a restaurant in Manly specialising in Nikkei cuisine - a fusion of Peruvian and Japanese flavours.

Chef Dave Mcconaghie
Chef David was born in England and raised in the South of France from the age of two. With food being the backbone of French culture, hospitality became second nature to him. He trained and worked in both classical and modern French kitchens before coming to Australia, where he discovered an inspiring restaurant scene filled with unique fusions and incredible flavours. Now at the helm of Henry Deane, Chef David brings a modern French-Australian fusion to the kitchen while always staying true to his roots.