Prince Dining Room is now open for dinner Monday-Friday, and for both lunch and dinner on weekends. 

We continue to follow the latest government guidelines regarding maximum capacities in our venue and follow social distancing protocols to ensure the safety of all our guests. 

Until 12 July we will ensure a maximum of only 20 people per enclosed space, with a maximum group size of six diners per table. 

Due to these limitations reservations are strongly encouraged, although we will do our best to accommodate walk-ins whenever possible. Bookings for up to six people can be made via the calendar below. For groups of seven or more please email

For the time being reservations must be made for a sit down meal and bookings for drinks and snacks will not be accepted. Outside of meal times guests are welcome to join us for a relaxed drink provided the venue has not reached its maximum capacity.

To help us continue to offer a welcoming and enjoyable experience for all our guests, please be mindful of the dining time you have been allocated when making your booking.

Thank you for your ongoing support and understanding.




The Prince Hotel - Gareth Sobey Photography -4777

The Food

Designed to share and inspired by the robust flavours and spices of the Mediterranean rim, at Prince Dining Room humble vegetable and side dishes are heroes in equal measure to main plates.

Perch yourself at the bar during aperitivo hour, or settle in for a long lunch or relaxed dinner in the main dining room. Private dining options are also available.

Executive Chef Dan Hawkins and Head Chef Dan Cooper’s light, flavoursome menu is inspired by hyper-seasonal ingredients, always working at the peak of the seasons.

Sourced from local markets and a personally curated network of regional growers, producers and fishermen, the Dans work with ingredients at their seasonal peak, aiming to enhance and compliment the existing flavours.

“Letting the ingredients drive how, what and when we cook is key to maximum flavour and taste,” Head Chef Dan Cooper explains.