St Kilda’s The Prince Hotel has launched a new restaurant dubbed Prince Dining Room.

Spearheaded by father and son team Gerry and Andrew Ryan, the restaurant marks the second stage of a three-part redevelopment of the hotel.

“We knew it needed to feel different, to feel new, but we were also mindful that we needed to respect the soul and architectural integrity of the space we love,” says Andrew.

Executive chef Dan Hawkins (ex-Stokehouse, Circa, Longrain) and head chef Dan Cooper (Circa) have designed the menu which is influenced by Mediterranean cuisine and sustainable, local and ethical produce.

Dishes include Flinders Island lamb with fermented chili; wood-fired zucchini with feta, almond and ras elhanout and prawns with sesame, lemon and coriander.

“We now work within a simple triangle LOCAL-SUSTAINABLE-ETHICAL as the foundation of our food ethos,” says Hawkins. “When deciding on a potential product for a particular dish, we always refer back to this triangle.”

Fire will be used as a primary cooking technique, which suits the pared-back, produce-focused culinary direction.

“Fire causes changes in flavour, texture and appearance, to provide a unique final product that cannot be replicated by other means,” says Hawkins.

The restaurant is open seven days a week for breakfast, lunch and dinner.

Image credit: Gareth Sobey

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