Peppers Salt Resort & Spa

- Kingscliff, Tweed Coast

Bells Boulevard, Kingscliff NSW
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The acclaimed onsite Season restaurant, located at Peppers Salt Resort & Spa, has won many accolades for its celebrated Chefs and seasonal menu, dedicated to fresh produce from the volcanic soils of the region. Whether it's an intimate dinner for two, cocktails or share plates with friends, Season Restaurant at Peppers Salt Resort & Spa showcases the best of the region’s finest food and wine. With nearby Salt Village offering a range of alternative dining establishments, you’ll be spoilt for choice.

Season Restaurant

Enjoy organic and fresh produce from local growers when it is at its seasonal best. The volcanic region of Northern New South Wales is perfect for growing luscious fruits and vegetables. Season's meat is also sourced locally, like pork from the quaint village of Bangalow and hormone free chicken from Alstonville.

A Festive Long Lunch

Join us for a festive celebration to remember, with a Christmas celebration lunch at Season restaurant from 12.30pm each Saturday. For just *$75 per person you will be treated to a mystery 6 course lunch served to share, 2 hour Resort Beverage Package and Christmas Bon Bons . Bookings are essential. More » 

Christmas Day Lunch & Dinner

Celebrate Christmas at Season Restaurant, and enjoy a traditional hot and cold Christmas buffet for lunch or dinner including fresh seafood and mouthwatering desserts. Prices start from $99* per adult and $30* per child. More Information »

New Year's Eve Dinner

Welcome 2018 at Season Restaurant, enjoy an evening of indulgence and welcome in the New Year with a beautifully prepared degustation menu at Season restaurant. The 5 course degustation menu is $99* food only or $145* with matched wines. Bookings from 5:30pm-9:00pm, childrens menu available upon request. More Information »

Early Bird Specials

Enjoy a two course meal with complimentary dessert for $49 when dining before 6:30pm More information»

Treat yourself to our five course degustation, filled with fresh, Northern Rivers produce and enjoy expert wine pairings. Dine before 6:30pm for early bird pricing. Early bird dining: $68 per person food only, $115 per person with wine pairings More information»

For bookings, please call (02) 6674 7766

Chef’s Local Menu 2017

Enjoy the Chef’s Locally Inspired Peppers Food Trail with either a two or three course choice menu selection and enjoy a taste of fresh, regional produce.

Two Course choice Menu: $49pp
Three course choice menu: $59pp
Available from 6pm until late, Monday to Sunday. *Not valid with any other offer or discounts. 15% Public Holiday surcharge applies to all other purchases.
To book this wonderful experience, please call the Season team on 02 6674 7766. More »

Lazy Long Lunch

Join us for a lazy long lunch at Season restaurant from 12.30pm each Saturday. For just $35 per person you will be treated to a mystery 6 course lunch served to share with your friends or family. Bookings are essential. More » 

Opening hours

Breakfast: 6:30am - 10:30am
Saturday lunch: 12:30pm - 14:30pm
Tapas Bar: 5pm until late
Dinner: 6pm until late


For bookings, please call (02) 6674 7766

Chef profile - Craig Robertson

Executive Chef Craig Robertson has over two decades experience managing kitchens in award-winning restaurants and hotels across Australia. His career as Executive Chef has taken him from the wild tropical seafood region of North Queensland, to the local regional flavours and gourmet delights of the Great Ocean Road, and the foodie destinations of Melbourne and Adelaide. A little closer to home, Tweed locals know Craig as 'Chef Robbo' from such award-winning local restaurants as Bamboo Restaurant & Lounge Bar in Kingscliff and Signatures Restaurant in Coolangatta. To add to his accolades, Craig was also selected to lead the Gold Coast team in Australia’s largest gourmet extravaganza, Tasting Australia. Now based in Northern New South Wales with his wife and two boys, Craig is welcoming their new season in Kingscliff and enjoying the luxury of creating locally-inspired meals using the rich volcanic produce found in the Tweed region.

Craig Robertson Chef