Peppers on the Point

Chef's cuisine

Mirai Sato, the new Head Chef at Peppers on the Point in the picturesque location of Lake Rotorua, has introduced an impressive winter a la carte menu to the retreat's renowned fine dining offerings. Mirai typically describes his cuisine as European with a twist of Japanese, and is achieving his goal to simply make every guests happy with his cuisine. Just savour a few examples of his new dishes to die for: entrée of Braised Lamb Shoulder and Shank Cannelloni, main of Forrest Mushroom Risotto or Five Spiced Roast Duck Breast, and dessert  of Tahitian Vanilla & Cinnamon Crème Brulee with Rhubarb Compote, Vanilla Ice Cream and Pistachio Tuile.

It's a great reason to stay awhile, especially with a Stay 4 Pay 3 package. Stay four nights in a luxury lakeside suite and only pay for three, from NZ$873 per night including full breakfast daily, and on the final night, pre-dinner drinks, canapés and a four-course gourmet dinner.  (Until September 30, 2010).

Call +64 7 348 4868 or email onthepoint@peppers.co.nz

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