Concierge.com's insider take:
Undoubtedly one of the two top tables on Harbour Island—along with Rock House—this red-walled den of glamour in the The Landing resort offers a great plate of food, thanks to trendy Sydney chef Ken Gomes. The menus aren't too challenging: salt and pepper squid with lime mayonnaise; lobster tempura with sushi rice and seaweed salad; steamed grouper with chermoula and marinated lemons; braised pork belly with soy, ginger, and star anise; and a superior Black Angus burger—all super-consistent and super-fresh. And the cellar! Grand cru Bordeaux and two dozen Champagnes are just the start (there also are affordable bottles).
Open Thursdays through Tuesdays 7 to 10:30 pm. Closed September and October.
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