Indulge in classic tastes with a haute flair in our bistro restaurant, Te Maroro. Our dishes reflect a fusion of local and international cuisine, with flavours to satisfy any palette. A selection of wine New Zealand wines are available to compliment your dish, as well as a selection of local beers. Discover our culinary award winning restaurant at Jet Park Hotel.
Dining is more than eating but savouring, matching, pairing and experimenting either alone or with good company. Our chefs artfully play with flavours and fresh ingredients seasonally to deliver you a culinary experience all year round.
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.
Indaba Lounge Bar is located next to our tropical pool and patio area, making it the perfect place to relax and unwind with friends or meet colleagues for a drink. Indaba is an African word that means a gathering of people and the lounge-bar is exactly the place for this to occur.
We can create a tailor-made experience for your group, whether large or small, so you have a relaxing and thoroughly enjoyable experience. No need to worry about driving after you’ve had a few drinks, or the cost of taxis or parking- stay with us and make a night of it. Come and join us…
Veenal grew up in Sigatoka in the beautiful Fiji Islands, and it was there that he found his passion for cooking. His father suggested he try the “chefing field” which he agreed to after completing his studies. He has now been in the industry for 14 years. Veenal enjoys creating different types of dishes, tasting and refining menus with matched wines.
In Fiji, Veenal competed in a couple of culinary competitions in which he won; he then moved to New Zealand and worked in a few different hotels. However, working at Jet Park Hotel, Veenal states has been his greatest achievement; “If you are a chef, you always dream to become an Executive Chef.”
Veenal’s style of cooking is simple but full of flavour in the dish as a whole; “I believe it’s very important to give the customer the best dining experience, so they go home happy and feel it’s been excellent value for money.” His cooking techniques are in line with other chefs- he loves grilled foods, smokey flavours, and creating rustic dishes which is in demand currently.
Leisure time is spent with his family- his young son, and he enjoys fishing. His ideal local holiday destination is Taupo and he would like to visit Queenstown in future. Overseas, a trip to Europe is on the top of the list, and more locally- the choice is obvious- Fiji, his home country!
Christian Morales brings a wealth of experience to his role as Sous Chef, having worked in the Hospitality industry for 15 years.
Originally from Chile in South America, Christian says he inherited his passion for food from his mother; "She is the best cook in the world" (as you should say so! - Ed). This is the reason why he was inspired to study cuisine and turn his passion for food into a career.
It is evident that Christian lives for cooking, as he states he loves to see that people are happy with his food (preparation) and wishes to one day travel around the world to learn about the traditional and inspirational dishes from all over the continents.
He also wants guests to know that Jet Park Hotel is the Best hotel in the area, and is proud of working with a great team of people.
Christian also loves to spend time with his family, tending to his garden and has a love of technology in games and movies.
Sous Chef, Manish originally grew up in Mumbai, India and states that he used to cook at home from an early age. He was excited that it could become a career stating that he always wanted to be a pastry chef; “I’ve enjoyed working in a café environment, and I love A la Carte style cooking… Food is something you learn about every day- it’s so vast that you can always keep learning.”
One of his highlights include becoming a Head Chef at 24 years of age at the café in Rotorua. Six years later in the hospitality industry, and Manish feels that working at Jet Park Hotel is great as he can learn something new from all the chefs; “We are a very multicultural team, so all have different ideas we can bounce off each other.”
When not at work, Manish enjoys being creative and doing D.I.Y. projects, such as making a $15 tall boy look ‘as new’. And given the choice of holiday destination- “I love Barcelona, and would love to visit- the name sounds so posh.”
Dominic is a talented addition to the Jet Park Hotel family, and has worked in hospitality for over 8 years with some impressive highlights along the way! Says Dominic; “Creating, coming up with new stuff that makes myself and others happy… I work as a chef in pastry with a passion to achieve perfection and the quest for perfection gives way to a quest for newness and the impulse to create.”
Dominic grew up in India, and was introduced to the culinary world through his grandfather, who cooked traditional Mangalorean food. This inspiration later saw him enjoy career highlights such as working with the 1-star Michelin Restaurant, The Cliff (Singapore); enjoy working with celebrity chefs the likes of Rahul Akerkar, Yew Eng Tong and Alain Passard; working as a Pastry Chef with Restaurant Indigo- winning one of the Top 25 Restaurants in Asia- San Pellegrino Awards.
Joining the Jet Park Hotel family, Dominic feels the care and effort we provide make us stand out. On a personal note, leisure time is spent with family, researching and reading culinary books, admiring and being inspired by nature and, of course- dining out! An ideal holiday would be- “Vegas- Possibly hitting a jackpot there!”