Kawaha Point Lodge Rotorua
New Zealand
Luxury Lodge accommodation
Kawaha Point Lodge

All of the rooms are elegantly decorated in calming, neutral tones of rich creams and taupes, and furnished with hand-picked pieces of antique furniture and notable New Zealand artwork. This colour theme runs throughout the Kawaha Point Lodge. In order to maximise their magical views across the lake, the drawing room, dining room and library are on the first floor, all open to a broad, shaded verandah – perfect for a leisurely breakfast or pre-dinner drinks.

At Kawaha Point Lodge each guest suite is air-conditioned and offers a flat screen television, guest telephone, broadband internet, selection of teas & fresh coffee, homemade cookies and fresh fruit. The library at Kawaha Point Lodge also offers a large selection of reading material and a DVD player, DVDs and CDs are available on request.

Dining at Kawaha Point Lodge is a memorable experience with guests invited to eat al fresco in the lakeside gardens, in the conservatory, at the chandelier-lit Lodge table, or in one of the other private areas in the lodge. A secret ‘grotto’ that can only be reached via the wisteria-draped arches and stepped terrace, is an ‘alternative’ dining room for a celebratory occasion or wedding party.

Head Chef, Silvio Sakrzewski, has been part of the team at Kawaha Point Lodge for four years. Michelin-restaurant trained in Europe, he won gold and silver medals at the 2003 and 2004 culinary awards. His house specialities are traditionally prepared New Zealand lamb and hot-smoked South Island salmon. In 2005 Kawaha Point Lodge was awarded the New Zealand Beef and Lamb Hallmark of Excellence.

Kawaha Point Lodge hosts Tony and Margaret Seavill were once lamb breeders and farmers in the North Island and so are naturally very particular as to what cuts of lamb are served to their guests. Other ingredients such as the salmon is flown directly to Kawaha Point Lodge from the icy waters south of Stewart Island, Kawaha Point Lodge guests can enjoy a range of organic produce including farm-raised meat or game and ocean-caught fish including succulent snapper.

Dinner is usually a four course affair at Kawaha Point Lodge including a sorbet, and a selection of New Zealand’s finest cheeses. A sample menu might include a first course of smoked pheasant salad or pan-fried scallops with salad and blackberry dressing followed by a boysenberry or lime sorbet, then rack of lamb or hot-smoked salmon with a mash of kumara, the country’s native sweet potato. Local fresh fruits are often offered as a dessert option.

Complementing chef Silvio and his food is Andre Riaille, who has been butler and maitre d’ at Kawaha Point Lodge for five years. His glittering career includes cooking pasta for Sophia Loren, Elizabeth Taylor and hosting The Queen, European royalty, Hugh Heffner and The Rolling Stones. He is on hand to help guests chose the right New Zealand wine to complement their meal, from the carefully chosen list.