Peppers on the Point, Lake Rotorua
Dining

Fine dining is a specialty of Peppers on the Point Lake Rotorua. Fabulous New Zealand cuisine is accompanied by fresh vegetables and the finest wines, both New Zealand and international, from the lodge's cellar.  

Peppers on the Point Lake Rotorua serves breakfast and dinner to all guests, and lunch by prior appointment.

Choose to dine either in the main dining room mingling with other guests, a private dining room, your suite, the wine cellar or in warmer weather outside overlooking the stunning lake.

The daily four-course table d'hote dinner is preceded by drinks and canapés by the fire or on the terrace.   

Breakfast includes a full buffet of fresh fruits, cereals, breads and pastries with a la carte dishes prepared to order.

Mirai Sato Head Chef Peppers on the Point – Lake Rotorua

Mirai Sato was employed as Sous Chef in December 2009 and was appointed Head Chef this April.

Mirai was  born in Yokohama Japan, a large city but his home was in the country side where there is a lot of agriculture and nature. When he was a child he helped his mother to cook the family dinner and his family were happy which made him happy. He decided to become a chef and make every customer happy with his cuisine. In Japan he completed his Japanese chef license.

In 2004 he was invited to join his cousin who owns Aorangi Peak restaurant and Papillons restaurant to Rotorua for a working holiday. He commenced as chef de parti, making his way up to Sous Chef. In 2007 he moved to Rendezvous restaurant as Head Chef. What started as a holiday job turned in to a full time career in New Zealand. Mirai loves New Zealand and now has his New Zealand residency.

Mirai typically describes his cuisine as European  with a twist of Japanese. If he was to look at his food heroes it would stop with his mum. Favorite dish to cook is duck.

His goal at Peppers is to simply make every guest happy with his cuisine.