Dining
Peppers on the Point

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.

View our latest sample menu.

Chef Profile. Head Chef Craig Martin

Celebrated as one of New Zealand’s finest, Craig Martin is the Head Chef at the exclusive lakeside luxury lodge Peppers on the Point in Lake Rotorua.

Born and raised in Rotorua, Craig developed a passion and skill for cooking early in life. After training at Rotorua’s Waiariki Institute of Technology, he began his career working at local bistros and restaurants.

Craig has honed his skills in fine dining by working alongside top Rotorua chefs Peter Peeti and Damen McGinniss, head chef and owner of Bistro 1284, which won Rotorua’s Best Restaurant for seven years.

Craig also worked with local Maori chef, Charles Royal, at the world famous Treetops Lodge & Estate. Here he became involved and passionate about indigenous Maori food, and began to introduce influences into his cooking which he still advocates today. 

Craig worked at Peppers on the Point for a short period, however made the decision to travel with a kapa haka group in 2007. He journeyed through Europe and China experiencing the extraordinary array of cuisine and cultures, all of which have influenced his own cooking styles and techniques today. On his return, Peppers on the Point quickly snapped him up for the Head Chef position.

Inspired by Michael Meredith, Peter Thornley and Gordon Ramsey, Craig is constantly learning about new cooking techniques and encourages others to become passionate about cooking. He took out first prize in the National Countryside Distributors Challenge in 2008 and has had the honour of cooking for Hollywood celebrities, dignitaries and royalty including Jack Black, Sigourney Weaver, Adrian Brodie, Prince Andrew, Helen Clark, Sir Howard Morrison and the Cuban president.

Craig describes his food as modern New Zealand with an “inventive and creative twist.” He enjoys exciting people through his cuisine and offering his guests a delightful dining experience.