PRINCE DINING ROOM
A stylish, warm and beautiful space featuring fresh, locally sourced and delicious food with a Mediterranean touch. Perch yourself at the bar, settle in for a long lunch or join us for a relaxed dinner in our main dining room. Can’t make your mind up? Easily go on our $55 can’t choose menu and Chef will pick out the crowd favourites while staff pick out the perfect bottle of wine to match. If you’re feeling adventurous pay a visit to late night Lorenzo down in Little Prince Wine, he will pick you the perfect bottle from over 4,000 options. Bring it back up and we will tack it onto the bill.
Our private dining space the Sainthill Room is the ideal room for any birthday celebration, corporate lunch or cocktail party. Gorgeous french doors open to a private balcony with views of the water, plus a toasty fireplace. The Atrium is another semi-private stunning area, it’s lined with giant fiddle leaf figs and has beautiful natural light during the day and transforms into a cosy intimate space in the evening.
If you live or work in the St Kilda area or the following postcodes, receive 20% off your bill every Monday night.
* 3182 * 3183 * 3206 * 3184 * 3185 *
Join us for $4 pots, $8 schooners, bottled beer, glasses of wine and basic spirits.
Monday – Friday, 4pm – 6pm.
Best thing is, Mates Rates is also available in Little Prince Wine and Prince Public Bar too.
Get roaming around.
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.
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, Dan works 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 Coops explains.