A popular restaurant with a sweeping view of the island has reopened as a venue for private parties.

Landmark, at Gibbs Hill Lighthouse in Southampton, has been the site of birthday parties, baby showers, hen parties, Christmas parties and corporate events.

A church group has booked the locale for an event next week, and the restaurant is also taking bookings for Valentine’s Day.

Landmark can accommodate 45 diners. There is a minimum private party booking of 25 people, and a minimum private party spend of $3,000. Clients can bring their own deejay.

Owner Odilio Angeli said the project has been particularly popular with younger people.

“We have a full bar and the full menu is available,” he says. “It’s your own restaurant.”

Mr Angeli runs the Bermuda Dining group of restaurants, which also includes Rustico in Flatts and Gulfstream in Southampton.

He said: “Hopefully, tourism improves. I will do my part at the restaurants to provide quality and value for money.

“Rustico and Gulfstream are doing very well — I can’t complain — but Landmark needs tourists.

“I’d like to keep it [Landmark] this way for now. If the season kicks in, and I see tourists around, we’ll open [for regular trade].”

Mr Angeli has leased the venue from the Government for 13 years. It began as The Dining Room and then was the Indian restaurant Tamarind, before becoming Landmark.

“With The Dining Room, we did 35 to 40 covers a night when the Southampton Princess was open.”

Tamarind opened in September 2019.

Mr Angeli said: “It was really good when it first opened; it was really amazing. Oh my God, also with Sargasso, it was crazy.”

Six months later, the pandemic began to impact the island.

“Our staff went home before the airport closed. For about a year and a half, I couldn’t do anything.

“Permits expired, people got a job on a cruise ship. You can’t run a restaurant without staff.”

Mr Angeli has installed a new kitchen at Landmark.

The menu features a variety of starters, soups, salads and desserts.

Main courses include butter chicken, a holdover from Tamarind, as well as Thai coconut shrimp, lamb, beef tenderloin, seafood cioppino, salmon, vegetarian pappardelle, veal scallopini and a pork shoulder ramen bowl.

Of the menu, Mr Angeli said: “We are very flexible too.”