Castlereagh Street’s Porter House Opens The Doors To TWO New Dining Destinations

Drink, Eat, Restaurants, Sydney / 12 September 2022

On the ground level, Henry’s Bread and Wine all-day eatery and bar is bustling 7 days a week, while up on level one, Dixson & Sons is serving up luxurious modern brasserie fare from dawn til dusk.

Opening this week, the majestic, heritage-listed Porter House building in Sydney’s CBD will open its newly restored doors with its first two hospitality offerings in tow, and a further venue to be announced in the coming months. 

The landmark building, once a tobacco factory, has undergone a four-year restoration project to achieve its 2022 incarnation led by award-winning architect Angelo Candelapas. The result is a five-story space that marries the rich history of its past with contemporary style, bringing a new era of craftsmanship to the CBD.   

Henry’s Bread & Wine 

On the ground level, a casual 50-seat refuge forms Henry’s Bread and Wine, offering a moment of respite from the CBD hustle. The bustling space serves up an all-day menu kicking off with a selection of pastries from Baked and Co and breakfast bagels including a Wagyu Pastrami bagel made with house-made pastrami, parsley, Dijon and sour onions.

Grab and go a luscious lunch of prawn milk bun with poached prawns, fennel, celery, herbs and cocktail sauce, or claim a spot amongst the flower-adorned central bar and stay late into the afternoon while grazing on signature bar snacks like the spiced Marcona almonds tossed in Korean chilli powder, smoked paprika and salt. 

When 5 o’clock hits, a botanical-focused cocktail list awaits. Floral infusions like the Hibiscus Hugh made with bourbon, lemon juice, almond syrup and hibiscus simple syrup compliments the blooming floral embellishments decorating the space. 

Dixson & Sons

To enjoy a slower pace and greater escape from the grind, venture up to level one where Executive Chef Emrys Jones (Fish Butchery, Qualia), has successfully weaved sophisticated simplicity into a traditional brasserie-inspired menu. 

Local, seasonal produce is the clear hero with a notable nod to Asian flavour. From the Larger Plates section, Beef Wellington is brushed with wasabi paste before being enveloped in duxelles, nori and a sour cream pastry, then served with creamy Paris mash, eggplant miso puree and Bordelaise sauce. And for dessert, a chocolate ganache with miso custard, wattle seed cake and sesame, offers a decadent take on a contemporary fusion.

Sustainability and reduced wastage form further inspiration for dishes across both menus; the outer leaves from the roasted cabbage in Dixson & Sons are used in the sauerkraut that goes into the Reuben sandwich at Henry’s Bread and Wine; Asparagus trim is juiced and fermented for a dish in development; and leftover orange peel forms the base for house-made syrups across the bar menu.

The bar itself is as grand as the menu, boasting a six-metre white-grey veined marble bar top lined with lush grey leather stools. Original arch windows flood the dining room with light during the day giving an inviting ambience to a vast space. 

Details of a third venue, Spice Trader, located on the top floor are set to be announced in the coming months, promising to transport guests to all corners of the globe. But for now, Henry’s Bread & Wine and Dixson & Sons have plenty of flavours to explore, 7 days a week. Keep up with all the latest here.

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