The Mains Restaurant - Fine Dining Rotorua
At The Mains Restaurant, every plate tells the story of our place.
Under Head Chef BJ Sebastian, our culinary team crafts a new immersive fine dining experience built on exceptional produce, bold flavour combinations and thoughtful technique - where every element, from arrival through to the final bite, is considered part of the journey. On the property, we grow fresh herbs, vegetables, fruit trees, and source eggs from our own hens.
What we don't grow, we procure carefully from a selection of suppliers and artisan producers, including Southern Stations wagyu, Matangi Meats, Sturgeon Valley Caviar, Ora's Farm Mushrooms, and sustainably-farmed Akaroa salmon.
Lunch
Lunch is served à la carte, with multiple sittings available between 11.00am and 2.00pm - a relaxed menu showcasing the same quality of produce, with the flexibility to dine at your own pace.
Dinner
Dinner at The Mains is a rotating set menu based on seasonal availability. Everything is made from scratch, including breads, stocks, sauces, pastries and petits fours.
Dinner is $250pp.
Our kitchen will happily accommodate dietary requirements and allergies - simply let us know in advance so we can craft an experience that perfectly suits you.
Whether it's breakfast, lunch, or dinner, every dish reflects our philosophy of elevated simplicity, where exceptional ingredients and timeless technique create moments worth savouring.
On The Point Presents A Black Tie Culinary Affair
Set against the spectacular backdrop of Lake Rotorua, join us as we introduce our new Head Chef, BJ Sebastian, and celebrate the beginning of an exciting new culinary chapter at the lodge.
Chef BJ will present a specially created multi-course degustation showcasing some of New Zealand's most exceptional producers and ingredients, accompanied by carefully selected wines and champagne. These collaborators include Akaroa King Salmon, Sturgeon Valley NZ Caviar, Over The Moon Dairy, Rockburn Wines, The Merchant Taupo and Dhall & Nash Fine Wines.
The evening will begin with drinks and canapés on arrival, followed by a multi-course menu with matched wines, as you hear stories and insights from guest suppliers, before wrapping up with artisan cheeses and a final glass to conclude.
Dress: Black Tie / Formal
Cost: $165 per person
Places for this intimate evening are limited.
Restaurant Highlights
- Gorgeous views overlooking Lake Rotorua
- À la carte lunch, with multiple sittings
- Single-sitting degustation dinner under Head Chef BJ Sebastian
- Open for breakfast, lunch and dinner
- Delicious vegan, dairy-free and gluten-free options
- Talented team of chefs with international experience
- Room service available for lodge guests
- Selection of NZ and International wines, fresh from our cellar
- Private dining available on request
Our Chefs
BJ Sebastian - Head Chef
We are excited to welcome Chef BJ Sebastian to the lodge as we enter an exciting new chapter in our culinary journey.
Known for his innovative approach to modern dining, BJ brings a philosophy deeply inspired by nature, fermentation, sustainability, and New Zealand’s extraordinary produce. A former Beef + Lamb New Zealand Ambassador and Cuisine Good Food Awards-recognised chef, he has built a strong reputation for creativity, craftsmanship, and pushing culinary boundaries.
BJ’s collaboration with Lil Ceramics will also form an important part of the guest experience, combining food, artistry, and a strong connection to place in a truly unique way.
With a focus on flavour discovery, zero-waste cooking, and creating memorable dining experiences, BJ’s arrival marks an exciting evolution for the lodge team and our guests alike.
Scott Robinson - Demi Chef
Another Rotorua boy with great skills in the kitchen. Most recently at Third Place Café.
Scott has a huge array of experience in hotels here and all over the world including the Duxton, Novotel and the Park Hotel.
Scott joined On The Point – Lake Rotorua as our Demi chef, looking after our guests’ breakfasts and continuing the reputation as the best eggs benedict, not to mention his fluffy pancakes!
His cooking skills extend to making fresh pastries, and breads which we offer to our guests all made from scratch. Scott is married with two teenage boys and enjoys spending time pottering in his garden.
Ian Taylor - Chef de Partie
Ian Taylor was born and raised in Rotorua and has been working as a chef for nearly 21 years. He began his culinary journey through an apprenticeship at Novotel and has since built extensive experience across a range of local hospitality venues, including Bistro 1284, Cobb & Co, CBK, Te Puia, Kurious Kiwi, Leonardo's, and most recently Hello Stranger Café. He also spent a year working in the UK, gaining valuable international experience.
Ian is passionate about cooking, continuously learning, and creating new dishes.
For him, the greatest reward is seeing people enjoy the food he serves.
Outside the kitchen, he enjoys going to the gym, hiking with his dog, gaming, and tackling DIY projects around the house.
Mary Ann Labonera - Chef de Partie
Mary Ann arrived in New Zealand in July 2019 to pursue studies in culinary arts, having previously worked in the electronics industry for five years in the Philippines.
She made the decision to change careers in pursuit of greater opportunities. Upon her arrival in New Zealand, she had no prior cooking experience, and can genuinely say that the country has had a very positive influence on her personal growth.
She began my tourism career in the hospitality sector in housekeeping and as a front-of-house staff member. Following two years of dedicated study, she successfully obtained a full-time position as a Commis Chef at Matai.
Her career progressed as she was promoted to Chef de Partie, and subsequently advanced to Sous-Chef at Leonardo's, and then Jr. Sous-Chef at Novotel. Her professional background encompasses work in several hotels and restaurants, where she gained valuable experience with diverse cuisines, including European, Asian Fusion, and a foundational understanding of Italian cuisine. In her personal time,
Mary Ann finds pleasure in spending quality moments with her aunt and uncle, connecting with friends, and, most importantly, dedicating time to self-care through activities such as walking or cycling.
Explore Further
Stay
On The Point is a classic lodge with irresistible charm. The two-story mansion has been lovingly refurbished to retain its timeless appeal and character.
Gallery
Our property, suites and rooms are sophisticated and elegant. Most with stunning lake and garden views, each room has its own unique style. There is only one room which is Garden view on the property all other suites, cottages and apartments have lake views.
Lodge
New Zealand owned and operated, our luxury Rotorua lodge values the stories, landscape and history of the land we peacefully inhabit.