Kawaha Point Lodge has a renowned reputation for its New Zealand style cuisine prepared by the resident chefs using the finest produce available.

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.

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 the lodge from the icy waters south of Stewart Island, however 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 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 the 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.