This winter we’re rekindling the lost art of the long Friday lunch with a signature experience at Prince Dining Room as part of the High Steaks extravaganza.

Inspired by robust flavours and spices of the Mediterranean, Executive Chef Dan Cooper has designed the menu to share, featuring hyper-seasonal ingredients sourced from local markets and regional growers.

Always letting the ingredients drive what and when he cooks for maximum flavour and taste, Cooper is laying a spread of handsome plates including raw kingfish with smoked tomato and citrus, the intriguing octo-hummus, with blistered bread, and buffalo ricotta dressed with smoked tomato and witlof, plus raw kingfish, citrus and fennel.

A scotch fillet of vintage beef is the main event, served with pine mushrooms, peppers and red wine sauce, with sides of Moroccan spiced carrots and buckwheat, and cauliflower with mint-tahini yoghurt and spiced nuts.

And for dessert? Make yours a vanilla parfait with chocolate mousse and strawberry jam the team makes in the wood-fired oven. And yes, there’s plenty of space for you to relax at the bar afterwards.

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