Suspended 29 stories high in the Manhattan skyline, Parched Hospitality Group presents its latest concept, Daintree Rooftop & Lounge, atop Hotel Hendricks. CEO and founder, Barry Dry, along with chief strategy officer, Tom Rowse, are the forces behind Daintree, an intimate cocktail lounge and rooftop destination in Midtown Manhattan.
Grounded in both Australian tradition and New York soul, Daintree offers a lively setting for imaginative cocktails and globally inspired bites, paired with oversized windows and sweeping skyline views, with the Empire State building as the focus. Daintree’s relaxed interior design creates a Metropolitan-meets-Bohemian vibe in the heart of Manhattan. Flushed with greenery, the cocktail lounge features an antique mirrored bar, vibrant plush seating, and woven accents, while lively custom wallpaper from PaperWhite Studio lines the staircase to Daintree’s intimate 70-seat rooftop terrace with twinkling string lighting and a separate outdoor bar.
The unique menu of Australian-Asian influences and flavors is orchestrated by Executive Chef David Taylor. Having led kitchens around the world, Chef Taylor captures the Australian roots of Parched Hospitality Group with a selection of playful bar snacks and raw bar items. Dish highlights include Chicken Salt & Seaweed Popcorn with a signature house made seasoning; East Coast Oysters with yuzu mignonette, smoked trout roe, and sea bean; Whipped Lemon Ricotta with Balthazar bread, chili crisp, and fresh herbs; and a Steak Katsu Sando with Tonkatsu sauce, milk bread, and cabbage.
At the helm of Daintree’s robust beverage program is Parched Hospitality Group’s beverage director, Tristan Brunel. Daintree illuminates whimsical, contemporary renditions on American classics that pay homage to New York City’s dynamic cocktail and nightlife culture of the 20th century and today. Featuring an eclectic range of ingredients, garnishes, and presentations, signature cocktails include The Ringleader, a mezcal-based cocktail with lapsang souchong tea to balance the rich tannins and smoke, amari, and tangerine peel; Room at the Top, which reverses the classic Vesper structure using spiced pineapple-infused vodka injected with flavor elements reminiscent of a retro, 90’s cocktail via cranberry gin and cocchi rosa, served up with a chili-sugar rim; and Dream Sequence: Dream Lovers, a standout for Gibsons and dirty martini aficionados balanced with Monkey 47’s botanical-forward gin, Ambrato vermouth, housemade pickled strawberry brine, ginger, and sansho pepper. A curated wine list with a distinctly Australian perspective and an expansive spirits collection are also available.
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