The Landing restaurant serves a contemporary menu based on local produce and freshly caught local fish and seafood. With an emphasis on fresh and quality ingredients, our chef of 15 years, Madelene Pedican, ensures consistently top reviews. Madelene is skillful, passionate and creative. She delights in making dining at The Landing an experience to remember.
Breakfast: 8am – 10:45am / Sundays until 11:45am
Dinner: 6pm – 8:30pm (bar open 5:30pm-10pm)
Closed: Wednesdays
w/ crème cheese
w/ sourdough toast & bacon / sausage
Two eggs over easy w/ greens, avocado & sausage
w/ mixed sprout, herbs & tomato
add ons: Gruyère, Ham, sugar snaps, Onions
Virginia ham, gruyère & fried egg
with smoked ham or smoked salmon, and hollandaise sauce
mixed greens, fried capers & Herbed Cream Cheese
w/ lemon infused Cream cheese and egg
Sourdough or Bahamian toast 3
Swedish fruit nut bread (gluten free) 8
An organic egg 3
Apple wood smoked bacon 5
Salmon 7
Sausages 6
Avocado 5
Grapefruit half 5
w/ jam and butter
w/ honeycomb butter & banana
w/ salted caramel syrup, whipped cream & bananas
w/ Greek yogurt, honey, fresh fruit
banana, mango or strawberry
(limited availability)
Fresh squeezed orange or grapefruit juice 9
Tropicana orange juice 6
Cranberry, apple or ruby red grapefruit 6
Bottled Still 9
Bottled Sparkling 10
House water 5
250ml Still Water 5
250 ml Sparkling Water 6
Espresso 4
Double espresso 6
Cappuccino 6
Café Latte 7
Café Mocha 7
Macchiato 5
Americano 5
Flat White 7
Brewed coffee 4
Chai Latte 6
Hot Chocolate 6
Whole milk, soy and almond milk available
Biscotti 4
Pink Grapefruit Radler 7
Ginger Fro 15
Lillet………tres frais 16
Mimosa 18
Bloody Mary 15
Rum Punch 15
Ginger Martini 15
Aperol Spritz 18
Champagne by the glass 18
Landing Bubbles 18
w/ Elderflower Liqueur
w/ French ginger liqueur
w/ Passionfruit Liqueur
Wine by the glass 16/18
Chardonnay, Sauvignon Blanc, Pinot Grigio,
Cabernet Sauvignon, Pinot Noir,
Cotes du Rhone, Rose,
Priced per pot.
Herbal, Black, Green
(Please ask server for tea list)
Crisp wontons, arugula, sweet soy sauce
Poached shrimp, tea soaked raisins,
burnt butter, pine nuts
Lime, asian chilli dipping sauce
Avocado, Beet & Stone Crab
Coconut Almond butter & sunflower sprouts
Local stone crab, romaine lettuce, lobster oil,
Gremolata, chilli, garlic, lime
Micro greens, organic sprouts, pomegranates,
shaved fennel, orange, toasted pine nuts, landing dressing
Extra virgin olive oil, lime
Caramelized fennel, cauliflower puree, lemon butter
Bok choy, rice, chilli
Lemongrass risotto cake, asparagus, sprouts
Local stone crab, romaine lettuce, lobster oil,
Gremolatta, chilli, lime
Fingerling potatoes, burnt butter,
steamed asparagus, lime
Angus Beef, black truffle & garlic butter,
crisp potato stacks, greens
Grilled zucchini, sugar snaps, green Tahini, fresh mint sauce
Poached shrimp, tea soaked raisins,
burnt butter, pinenuts
Steamed Rice 6
Steamed Greens, Olive Oil, Sea Salt 12
Crisp Potato Stacks (3) 12
Truffle & Parmesan Fries 12
w/ butter & parmesan 12
tomato sauce 14
Pesto 16
w/ crispy fish of the day & french fries
1/2lb Kobe beef patty, apple wood smoked bacon
swiss gruyere, lettuce, tomato, onions & french fries
House Water ( purified by reversed osmosis) 5
250 ml Santa Vittoria still water 5
250 ml Santa Vittoria sparkling water 6
Bottled Still 9
Bottled Sparkling Water 10
shaved coconut dipped in Belgian chocolate
steamed lemon pudding w/ whipped cream
Rum Raisin ice cream
steamed chocolate mousse, vanilla ice cream
Vanilla ice cream with espresso and Frangelico
Vanilla ice cream with caramel toffee infused vodka
Ask your waitress for daily flavours
Added Decadence:
Salted caramel sauce
Or Belgian chocolate sauce
“Our favorite place for dinner on Harbour Island”
“…chef creates inventive daily specials with Australian slant”
“Serves up the island’s most consistent and interesting fare”
– Gisela Williams
“Worth repeat visits”
“Dazzling Food”