From opening, Peak Lodge has become synonymous with a genuine, personalised and natural style of service, in a unique and stunningly beautiful location. The dedicated team are fully invested in the destination mountain experience and find nothing more rewarding than creating incredible memories for each and every guest in an environment of generous hospitality with a welcome-home feel.

The Peak Lodge dining experience is both sophisticated and earthly grounded, with some considered experimentation and with a dedication to sustainability.

Head Chef Doug Innes-Will learnt and honed his skills in many top restaurants, including Biota Dining, Rick Stein at Bannisters, Hungry Duck and Wharf Road. Doug’s food philosophy is minimalist, with a strong emphasis on respect for produce, producer and environment.

His style is a reflection of these values blended with an appreciation of regional traditions and methods. Inspired by The Peak’s beautiful and remote location, Doug and his team are curing, smoking and fermenting foods to create a menu that pays homage to the past but wins accolades in the present.