Cliff Edge Cuisine

The place is immaculate, the rooms all have unforgettable views, and Peter Meier is a master chef and worldly person who at one time was one of the leaders of the Australian wine industry. He generally attracts an interesting cosmopolitan clientele who mix together easily. The communal spaces are roomy and comfortable, with lots of interesting books for a rainy day. Do not even think of eating elsewhere in Opua or nearby. – GWC, TripAdvisor Member from Boston, USA


Is included in the room tariff. A selection of teas- freshly roasted Coffee from our “Saeco” espresso machine, seasonal fresh fruit  compotes, cereals, breads, yoghurts and juices, with he focus on homemade, as well as charcuterie items and cheeses. Cooked favourites from eggs, any which way as well as other dishes that may include the likes of smoked fish fritters, savoury or sweet pancakes to Asian stir-fries and nasi goring, while taking in the sunshine and watching the ships go by.[ please note that dishes out of the ordinary need advance notice]



Light lunches are available on request, to be enjoyed as a picnic, or alfresco, back at the Lodge on your balcony or down on the deck, with the best views of the bay.



Dinner is optional and highly recommended.

Your host Peter is an accomplished chef who in his Casuarina days won many culinary awards, but as he says, keeping in mind “you are only as good as your last meal”.

Peters cooking could be best described as “meditterasian” an innovative blend of Mediterranean and Asian inspired dishes as well as traditional NZ and Australian favourites with a modern approach.

The focus is on seasonal, regional, healthy, balanced, and most importantly on the best and freshest produce, which in the main are locally grown, bred or caught, and with vegetables and fruit spray free. Being so close to one of the best fishing spots in the world, it stands to reason that seafood ranks fairly high in the pegging order.

And when it comes to the preparation of the meals, Peter’s motto is “the greatness of food lies in its simplicity”. It’s fine dining in the true, unpretentious way.

Dinners are a relaxed 3-4 course affairs. Catering only for in house guests, the menu understandably isn’t a la carte but the meals are arranged in consultation with the guests, taking into consideration everyone’s likes and dietary needs.

Lighter meals [suppers], barbeques or theme dinners can also be arranged and if you are lucky enough to catch a fish or two, we are only to happy to cook it for you.

The 3-4 course dinner accompanied by some complimenting pretty good  New Zealand and Australian wines is $95.00pp.


For an idea as to what you may find on the Cliff Edge dinner menu, please check out our RECIPE BLOG