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.
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 available in New Zealand, we have put together a truly outstanding selection of New Zealand and international wines available on our extensive wine & cellar lists.
Winner Beef & Lamb NZ
|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:
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.
Jet Park Hotel Auckland menus
Christmas Feasts at Jet Park Hotel Auckland.
Get your friends, family or colleagues together to enjoy a unique Christmas function with us!
Traditional Feast $55 per person
Chef David Schofield and kitchen team have created a ‘twist’ on the classic traditional Christmas buffet. Enjoy slider of turkey, pumpkin relish and Brioche bun; grilled sirloin with field mushrooms and vine tomatoes; maple and orange glazed ham on the bone with mustard, plus delicious salads and sweets to finish.
Summer Classic $55 per person
Summer seasonal produce take centre stage with delicious menu items such as char-grilled beef, crispy skinned pork belly and roasted whole fillet of Ora king salmon. Paired with grilled summer vegetables and salads and sweets to finish.
Events from 01 November until 24 December 2017; minimum numbers apply, bespoke menus are available for smaller groups. Enquiries welcome!
Contact either Joanne on +6492562190 or Liesl on +6492559252, or email: firstname.lastname@example.org
David Schofield- New Zealand Chef of the Year 2011 & 2012.
Chef David (DG) Schofield started his career in the late 80’s in his hometown of Wellington, New Zealand. His first introduction to the industry was washing pots and pans at the Plaza International on its opening day. Shortly after, he flew to London at the age of 16 where he worked hard learning the ropes for 2 years. Returning home to Wellington, “DG” worked a number of leading kitchens and thrived under the passionate vibe of the capital city’s food industry. It was from here that he represented New Zealand in several international culinary competitions, gaining gold and silver medals and setting records that still stand today in the process.
“DG” spent four years in Christchurch before again moving to Europe. Thinking a 2-year break would be good to refresh his passion and a bit of a sabbatical …. It ended up being closer to 7 years away, leading him from London to the South of France. Stints for Michelin rated chefs in Michelin properties have featured thoughout his career. 1, 2 and 3 Michelin star kitchens have all had an effect on him and he has been lucky enough to have worked with and alongside the best of the best. At each step he’s deliberately focused on the specific areas he needed while setting his sights on the next level.
His style would best be described as honest and straightforward with seasonal produce taking centre stage. He loves sweet and sour/ hot and cold pairings as well as matches from different cuisines. Although a convert to some of the science of “molecular gastronomy”, he continues to believe that the taste and texture of natural products can always be embellished but should not be diluted.
Latest Culinary Awards: