Positive Reviews of Te Maroro Restaurant at Jet Park Hotel

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The dining room itself is almost devoid of personality but the predominantly Indian staff do a cheery job of making you feel at home. That goes with the territory, I suppose, when most of your clientele are businessmen doing emails on their smartphones while they chew.

As it turned out, I ordered the same entree and main as Pirini had submitted in the competition. The former, which was quite spectacular, consisted of small noisettes of seared yellowfin tuna, surrounded by grains of wild rice which had been deliciously popped (is popping the new foam?). The accompanying ribbons of cucumber and a cream of wasabi mascarpone were perfect.

A main of hapuku, roasted in a prawn crust and set in a broth that combined orange and chilli, was equally inventive, though it was spoilt by being cooked too long.

The Professor, a big fan of halloumi, was impressed by the kitchen's version which sealed the fried cheese in filo pastry and paired it with the sweet/sour combo of honey and rocket.

Her lamb shank, in contrast to the fish, had not been cooked long enough to take on the flavours of its sauce, so it did not fall from the bone as it should.

The desserts - a macadamia-inspired baklava and a rather nice orange marmalade creme brulee - were much better than standard.

In all, the place gave a good account of itself.

If I'm ever forced to stay in a hotel near the airport, I'll be praying they send me there - with a meal ticket."

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