Cliff Edge by the Sea is a unique accommodation experience that combines the warmth of a private residence with the sophistication of a boutique hotel.

It is aptly named. The architecturally designed multi-level cedar-clad pole structure sits on a promontory above Veronica Channel at the entrance of Port Opua, the primary entry point for international sailors and the main Bay of Islands fishing and sailing harbour.


Stunning sea views from each of the four guest bedrooms, the one-bedroom apartment, and virtually all guest areas encompass the harbour to the coastline and are unmatched in a region renowned for its natural beauty.


This tranquil setting amongst native bush has no near neighbours, and house guests are assured peace and privacy.


It’s difficult to imagine that Paihia, the beautiful Bay of Islands tourist hub and centre of all water-based activities, is only five kilometres away.


Cliff Edge by the Sea was purpose-built as a commercial Guest Lodge in 2001. Today it is still owned and operated by Peter Meier who prior to opening Cliff Edge by the Sea owned and operated the renowned Casuarina Restaurant and Country Inn in Australia’s famous Hunter Valley.


Over the years Cliff Edge has become known for its harmonious combination of relaxed elegant accommodation, personable from-the-heart service, unsurpassed water views and simply the best food.



Come and join us and make Cliff Edge your home away from home in the beautiful Bay of Islands.

The Lodge

The expansive guest lounge occupies the whole upper floor, and the floor to ceiling windows capture the 230 degrees breath-taking sea vistas.

The décor represents a mixture of Oriental and European.  There are original artworks, comfortable leather lounges, an eclectic mix of furnishings, plush carpets and Oriental rugs.

A well-stocked library and an open wood burning fireplace all add warmth to an understated elegance that produces a rich welcoming ambience.

The open plan kitchen and dining room take up the floor above the lounge.

Expansive decks wrap around all levels to offer guests every opportunity to take in the mesmerizing views and breathe in the fresh sea air.

Four guest bedrooms and the one-bedroom apartment occupy the lower levels of the building.


Light filled rooms with an eclectic mix of Oriental and European furnishings and quality fittings create a wonderful ambience for guests.


Each of the four guest bedrooms are tastefully appointed in warm, neutral colours, solid native Rimu and Kauri furnishings with built-in wardrobes, ensuite bathrooms with walk-in showers and private balconies. Also included is nature’s own gift – magnificent sea views from every vantage point.


One of the four guest rooms, The Waitangi, has a few special additions.

This room features an antique king-size four-poster Balinese bed and a large jacuzzi with its own sea outlook. The sea-scape is enjoyed from a private balcony.


Situated at the lower level of the main building, the one-bedroom apartment features a lounge room incorporating a kitchenette with a gas hob, convection/microwave oven, fridge, dishwasher, and a small balcony facing north with views towards Russell and Paihia.



King size beds that can be separated into twins
[with the exception of the Waitangi room]

Premium cotton linen

Fully tiled bathrooms with underfloor heating



Pure NZ made toiletries

Iron & Ironing board


Ipod docking stations

Flat screen TV, CD, DVD

Private balconies with sea views

Complimentary WiFi



Situated at the lower level of the main building, the one-bedroom apartment features a lounge room incorporating a kitchenette with a gas hob, convection/microwave oven, fridge, dishwasher, and a small balcony facing north with views towards Russell and Paihia. The separate bedroom has a king-size bed, ensuite bathroom and a large balcony with views to Lemons Beach and Waikare Inlet.


Apartment facilities:

  • Reverse cycle air-conditioning in lounge room
  • TV and DVD /CD in both lounge and bedroom
  • Complimentary WiFi
  • Ceiling fan in bedroom
  • Under floor heating in bedroom
  • Two Balconies


The apartment has its own separate entrance and can also be reached internally, with direct access to the guest lounge, dining and deck areas. Being situated at the lower level of the building it also offers greater privacy.



Included in your room tariff is breakfast

Start your day the healthy way, by choosing from a selection of fresh seasonal fruit, homemade fruit compotes, yoghurts, fruit juices, different cereals and wholegrain breads, farm gate milk (with lactose free alternatives also available) as well as different teas and barista quality coffee from our Saeco machine.


Also on offer are a selection of local cheeses and smallgoods such as freshly carved off the bone ham.


Fully cooked dishes are readily available revolving around free range eggs prepared any way you prefer and with your choice of bacon, tomatoes mushrooms. Naturally, there are vegetarian options.

We have had the most amazing culinary experience here at Cliff Edge with our host and chef extraordinaire Peter. He prepared 2 dinners for us and our accommodation in his lodge has been superb! Our view of the Bay Islands from our room is worth the trip and don't miss out on dinner! All rooms have a spectacular view.

- Jane and Joe, North Vancouver CANADA


An evening dinner is optional and highly recommended

These are relaxed three-course affairs with the menu arranged prior in consultation with guests and tailored to dietary preferences or needs.


The focus is on seasonal, healthy and balanced, the best and freshest produce and (if possible) locally caught or grown. Ingredients are, in the main, spray-free and sourced from nearby Kerikeri which is renowned as Northland’s fruit and vegetable bowl.


Being so close to one of the world’s best fishing spots it is only natural that seafood is a feature of the area and if you are lucky to catch a fish or two we gladly cook it for you!


Our cooking could be best described as “Mediterasian” an innovative fusion of Mediterranean and Asian inspired cuisine, with a touch of New Zealand and Australia – and prepared in a diet-conscious way.


When it comes to preparation, it is fine dining in the true old-fashioned unpretentious way. Our motto is ‘the greatness of food lies in its simplicity’.


As the food writer for the Sydney Sunday Telegraph [1983-2001], Cliff Edge owner/operator Peter Meier shared his love for food and his recipes with readers for 18 years. Follow us at #cliffedgebythesea where Peter now shares some of his love for food on social media for the world to enjoy.