Wednesday + Thursday 4pm till late | Friday – Sunday 12pm till late.

Please note we are closed Wednesday 26th January for lunch + dinner.

Open Monday 14th February for Valentine’s Day.


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 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.


We’re turning the temperature up this summer with the promise of 22% off your total dining bill between 4pm – 8pm, Wednesday – Sunday to keep you in the holiday mood all January long. Dabble in our new summer spritz menu and flatbread spread. To score the discount you must order food. 

Book a table below.



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.




The Prince Hotel - Gareth Sobey Photography -4350

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.

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.