Jillian McHugh
Darwin hotel The Leea has launched Lido, a three-part, poolside dining precinct between The Gardens and Darwin’s Waterfront precinct. The family-owned Prendiville Group, based in Western Australia, has introduced the Lido Deck, Lido Garden dining space and Lido Caffè to the property, marking their first project in Darwin following popular destinations including The Cottesloe Beach Hotel (and restaurant Tigerfish, a finalist for Best New Restaurant in our 2026 Restaurant Awards) in Perth and Samphire Rottnest on Rottnest Island.
Lido’s executive chef Samantha Bennett and Prendiville Group director of food Russell Blaikie looked to Sicily as their inspiration when devising Lido’s menus. “Sicilian food is generous, relaxed and super drink-friendly… food that fits the poolside perfectly,” says Blaikie. “We’ve kept it pared back and simple with a clear identity that is suited to the space and the Darwin climate.”
On the Lido Deck and poolside, a one-pager offering antipasti and ciccheti snacks lists chilled local prawns with pepperoncini mayonnaise, arancini Bolognese and prosciutto e melone. In true Italian lido style, a $30 pool pass (redeemable on food and drinks) is available for locals to enjoy the resort-style atmosphere on hot Darwin days, with umbrellas, sun lounges and cabanas around the pools, or bar-style seating under palm trees on the deck.
On the extended Lido Garden menu, highlights include taglierini with Shark Bay crab, Coorong Black sirloin served with salsa verde and provolone polenta, and a chicken cotoletta with a cucumber, apple and herb salad. Blaikie’s favourite dish on the opening menus is the perfect collision of his and Bennett’s Sicilian inspiration and Top End produce: “I’m loving the fish crudo. The guys at Mr Barra bring us saddletail snapper caught just off Darwin — we serve it sliced, dressed with a splash of lime, chilli and olive oil, with a special Northern Territory touch of fresh pickled green Humpty Doo mango, giving a great acid hit and fresh fruit flavour.”
Blaikie says managing a concept to his standards in Darwin comes with obstacles, listing freight, consistency of supply, storage and the tropical climate itself. “It just means being more organised and a bit smarter about how we approach things — at the end of the day, you work with what you’ve got, find good local product wherever you can, and make sure the quality of the food on the plate never gets compromised,” he says.
While delivering a consistent dining experience comes with its challenges in the Top End, Blaikie says local producers keep things exciting. “We’re literally a stone’s throw from Darwin’s commercial fishing harbour, with daily deliveries from Niall at Mr Barra. It’s some of the freshest fish I’ve ever had the pleasure of working with. The guys at La Pala Bakery bring us delicious ciabatta for our classic tomato bruschetta, finished with a quality South Australian extra virgin olive oil.”
“Then there’s Dora, who grows the most amazing figs in Humpty Doo. They’re a revelation with our burrata, finished with a decadent splash of vincotto and a sprinkle of walnut crumble. That’s what I love about cooking in the Territory — there are terrific people producing great food up here, and when you can get that produce straight from the source, it makes a real difference to what ends up on the plate.”
In his group role, Blaikie is across what’s coming up for Prendiville Group — and hints there’s more to come for the Territory. “Watch this space,” he says. “We are developing another concept for The Leea to add to the experience that will be groundbreaking in the Darwin hospitality scene. I can’t wait, but I can’t tell you too much now!”
Brisbane interiors agency Collectivus (known for their work across leading hospitality and lifestyle venues) designed Lido with a contemporary aesthetic tailored to Darwin’s tropical climate, incorporating natural light, earthy tones and warm natural textures. They’re working across the ongoing transformation of The Leea, including the renovation of the property’s 168 guestrooms.
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