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:

• Olive Oil we get from Barry Wade – hand blended from River Estate
• Markus Schwarz who personally delivers our breads fresh daily from the Swiss Konditorei
• Juan Pablo Fernandez from “Pasta Nostra” who hand makes all of the pasta featured on our menu
• Only the finest Kapiti Cheeses
• The best “Q Mark” export quality beef and lamb from the Bay of Plenty

Download the full menu here.