Curated by Head Chef Mathew Cook, the menu showcases the best of Northland’s land and sea. From fresh Paroa Bay oysters paired with our estate Pinot Gris to butter-poached crayfish and line-caught snapper, each dish reflects the richness of our surrounding waters.

Thoughtfully paired with a curated selection of recommended wines from The Landing’s own collection, this evolving menu offers a true taste of place. Three distinct seasonal menus are offered throughout the year, making this optional dining upgrade a memorable way to enhance your stay.

Let the flavours of the sea guide your evening at The Landing.