The Kitchen Team at The Mains Restaurant

Set within the timeless 1930s heritage lodge of On The Point – Lake Rotorua, The Mains Restaurant offers an unparalleled fine dining experience. Aptly named after its owners, Ron and Jamie Main, the restaurant combines history, charm, and outstanding cuisine in a variety of unique dining spaces.

Privately owned since 1975, the lodge was once the Main family home, where Ron and Jamie raised their four children. Today, guests can enjoy the warm ambiance of a property rich in character, filled with cherished artifacts and collectibles from the family’s history. Opened to the public in 2004 after an extensive renovation in 2024, the lodge has welcomed visitors from all corners of the globe.

An Evolving Fine Dining Experience

Initially, dining at The Mains Restaurant was exclusive to in-house guests. However, during COVID-19, the lodge opened its doors to local diners, introducing an à la carte menu. This new approach resonated so well with in-house guests and locals, that casual dining has become a permanent offering, providing a versatile and engaging dining experience for all.

Distinct Dining Spaces

Each dining area at The Mains Restaurant has its own story and style, perfect for any occasion:

• The Private Dining Room: A secluded space for up to 14 guests, featuring an extendable table crafted from the floor of a Scottish church—a conversation piece as rich in history as the lodge itself.
• The Study: An intimate spot for up to four guests, located on an upper level of the lodge, with stunning views of Rotorua city.
• The Conservatory: Bright and spacious, this beautifully appointed area accommodates up to 65 guests, making it ideal for private events, weddings, or family gatherings.

Meet the Culinary Team

Our Rotorua fine dining restaurant wouldn't be what it is without the exceptional kitchen team,  who are led by an award-winning chef and work tirelessly to craft unforgettable meals:

• William Foot – Head Chef
• Scott Robinson – À la Carte Chef
• Lewis Yetsenga – Chef de Partie
• Chloe Young-Gunn – Trainee Chef

A Fresh, Local Approach to Menu Creation

At our restaurant, we prioritise using the freshest and where possible locally sourced ingredients. Seasonal menus are curated with guest feedback and regional availability in mind, ensuring only the most popular and innovative dishes are included in each revision of the à la carte menu .

To ensure we are using only the best products, our key suppliers include:

• Ōra King Salmon from Nelson, delivered fresh on ice within a day
• Premium beef sourced from the South Island
• Award-winning cheese from Over the Moon, a boutique cheesemaker in Putaruru, Waikato
• Volcanic Creamery – sourced from the farm 18km away.
• Vegetables – We source our fresh produce through Fenton Quality, who handpick and purchase vegetables specifically to meet the needs of On The Point.

Sustainability at Heart

Sustainability is woven into every aspect of our operations at our luxury Rotorua lodge, and the same can be said for our fine dining restaurant:

• Our kitchen garden is lovingly maintained by the team managing the grounds, who collaborate with the Head Chef to grow seasonal vegetables, fruits and herbs.
• All dishes, including bread, sauces, jams, and preserves are made from scratch. Even the cookies in guest rooms are freshly baked in-house.
• We proudly partner with Volcanic Creamery, a local farm supplying dairy in reusable glass bottles. The lodge is one of the few customers purchasing all five of their products, which are delivered fresh daily.
• The lodge uses Pig bins to recycle food scraps, supporting waste reduction and sustainable practices.
• Reduce cardboard waste by requesting suppliers deliver all goods in crates which are taken back with the next delivery
• Organic ingredients feature prominently in our menu whenever possible.

For more on our ongoing efforts, please see our sustainability journey.

Guest Favourites

Over the years we have fine tuned our dishes to curate signature menu items that reflect our dedication to excellence, with highlights like:

• Eggs Benedict, made with fresh eggs from the lodge’s free-range chickens.
• Seasonal specialties crafted from produce grown on-site and sourced from the wider Rotorua region.
• Traditional New Zealand cuisine of lamb and salmon.

One dish that has earned its place as a firm favourite among guests—and even our General Manager—is the Prawn and Scallop Entrée.

This standout creation features fresh, succulent prawns paired with plump scallops, served with the roe intact for an added touch of flavour. The seafood rests atop a vibrant avocado salsa, complemented by the bright zest of preserved lemons. A staple on our menu for over a year, this entrée continues to delight diners with its perfect balance of freshness and flavours. It’s no surprise it remains a highlight of the dining experience at The Mains Restaurant.

Exceptional Dining at The Mains Restaurant – On The Point, Lake Rotorua

Dining at The Mains Restaurant is more than just a meal—it’s a journey through history, sustainability, and a celebration of New Zealand’s culinary landscape. Whether you’re staying as a guest or simply visiting for a meal, we invite you to experience the remarkable flavours and atmosphere that make The Mains one of the best restaurants in Rotorua.