Te Maroro Restaurant near Auckland Airport

Te Maroro Restaurant serves breakfast, lunch and dinner daily and is located beside the hotel lobby. We provide an excellent range of seasonal dishes that reflect a fusion of local and international cuisine. Te Maroro is the Maori word for “flying fish” that was chosen to complement the fish sculptures on display in the restaurant by New Zealand artist, Rex Homan.

Our Kitchen team take great pride in creating seasonal menus sure to satisfy the most demanding diner. A selection of fine New Zealand wines are available on our wine list to compliment your meal. Our restaurant has attracted several culinary awards and is well patronised by our guests. To complete the ultimate dining experience our friendly staff will tend to your needs with warm, efficient care.

Te Maroro Restaurant is Located at Jet Park Hotel just 5 minutes from Auckland Airport and is a great restaurant to meet friends or family before or after a flight. If you are thinking about dining near Auckland Airport this is the place.
TA-logo-2016-small NZBL Awards Logo 2017 gold Restaurant-winning-icon Peoples-Choice-Award-Logo-med

Staying with family?

We are one 'Big Family' at Jet Park Hotel and we would love to take care of yours!
Along with our tailor-made family accommodation options, we also offer excellent family dining options to choose from.

Winner Beef & Lamb NZ
Excellence Award 2017

Indaba Lounge Bar

Indaba Lounge Bar is located next to our Tepid pool and patio area and is the perfect place to relax and unwind with friends or meet your colleagues for a drink. Try one of our great cocktails or choose from our extensive selection of New Zealand wines.

Indaba is an African word that means a gathering of people and the lounge-bar is exactly the place for this to occur. Comfortable lounge seating overlooking a green lawn or the pool area is an invitation to relax with a drink and something from the snack menu. Guests can view examples of art from the Ndebele Tribe of South Africa who use bright colours, intricate beadwork, and geometric patterns to adorn themselves and their homes.

For those out to explore the great wines availabe in New Zealand, we have put together a truly outstanding selection of New Zealand and international wines available on our extensive wine & cellar lists.

Chef Profile

Born and raised in Wales and just outside of London, Adrian has had an interesting start in the hospitality industry from the ground level up; “I was working in an old-school kitchen just outside of London in Surrey, filling in for a mate washing dishes at an early age and ended up staying. In one year I got promoted to Commis Chef”.  Adrian worked for a couple of years there, and then went to Technical College to formally study cookery skills. However after one year, he went onto an apprenticeship at the chain ‘Forte Hotels’ for a couple of years. Adrian then enjoyed a stint at Ha! Ha! Bar & Canteen, where he became Chef de Partie, was then promoted to Sous Chef and then onto Head Chef at the tender age of just 19. Adrian then took a step back and returned to being a Chef de Partie at various places, and became a pastry chef at a Michelin star rated restaurant ‘purely by chance’.  

In 2004, Adrian came to New Zealand on a short holiday, but decided to stay. Highlights over this time include becoming Executive Chef at Hotel du Vin, opening up the ‘Market Kitchen & Bar in Auckland City, and working at Bracu Restaurant as Head Chef. Particular career highlights over this time include enjoying the MasterChef Season 1 being filmed at Bracu, and in seasons 2 and 3, Adrian assisted in the selection process of contestants. Over this time, the restaurant achieved a ‘Metro Top 50’ and ‘Cuisine Top 50’ accolades; “The job at Bracu was a defining moment in my career which led onto the MasterChef association. I completed recipes for books, and rubbed shoulders with chefs such as Michael Meredith and Simon Gault. Having the contestants in the first series of MasterChef cook my 10-course degustation menu was also a highlight.”

In 2011, Adrian shifted to Fiji and was responsible for 9 hotels (2 ½ - 4 ½ star) in four countries- New Zealand, Fiji, Samoa and Vanuatu. He enjoyed an overall responsibility in training, menu development and hygiene, and got to travel in his role with the Fiji Chef’s Association; “One of the highlights was going to Norway and taking part in the World Chef’s Congress as a representative of Fiji”. After 3 years in Fiji at the end of his contract, Adrian returned to New Zealand and took on the role of Operations Manager at Castaways, before becoming Executive Chef at Jet Park Hotel in October 2015.

 “I love quality ingredients. I am inspired by living in South Auckland where you’re close to where everything grows, and you see the seasonal changes. I enjoy seeing what other chefs are doing, reviewing food trends; I read books and magazines and talk to suppliers- Sometimes I could be just driving home and an idea pops into my head”.  Adrian is quick to state he would rather let the ingredients talk for themselves; “Everything on the plate needs to be there for a reason”.  He enjoys the technique of slow cooking using unusual cuts of meat. Not one for ‘fusion food’, Adrian’s style would be more modern European, and he looks forward to creating menu dishes using local, fresh, quality ingredients as much as possible.

Asked what his favourite food is, he’s quick to state; “A proper good lamb doner kebab, like those in London. I also love good Italian and Japanese food.  At home- my 3 children, fiancé and I enjoy making our own homemade pasta”. Adrian also enjoys go-kart racing, DIY renovation (own house) and spending time with his 3 children and fiancé.  His ideal holiday destination would be Asia and he admits; “I would love to eat my way around the whole continent, or travel back to Fiji for a nice break in the warmth”.

view Full Dinner Menu
We at Te Maroro Restaurant believe that the act of dining is more than eating but savouring, matching, pairing and experimenting either alone or with good company. Much time and dedication has gone into the planning of the menu and the wines that accompany the meals.
We believe that the final dish is more than the sum of its ingredients, however it is essential to have a good base and as such only the finest components go into making up your meal. It is also important that the ingredients be seasonal and local such as:
  • Free range SPCA approved Harmony Pork from Paeroa
  • Markus Schwarz who personally delivers our breads fresh from the Swiss Konditorei
  • Some of the finest NZ salmon from Akaroa
  • The finest NZ selection of award winning cheeses such as Over the Moon
  • New Zealand duck from Cambridge in the Waikato
  • Some of the best New Zealand lamb
Breakfast menu  All Day Dining menu

  Dinner menu

Desserts & Special Coffees menu
Dinner Set menu (groups of 10 or more) Room Service menu

Late Night menu

Coffee Bar menu

Kid's menu
Restaurant-winning-icon Peoples-Choice-Logo-web Beef-Lamb-Awards-of-Excellence-14-med

63 Westney Road, Mangere, Auckland 2022

PO Box 53051,
Auckland Airport,
Auckland 2150

phone0800 538 466
T. +64 9 275 4100
F. +64 9 275 3291


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