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Food and Wine

Rotorua has cli­matic con­di­tions that favor many berry vari­eties as well as kiwifruit and cher­ries. Our own gar­den is well used by the chefs as well as gar­nishes and herbs. Nearby orchards in Whakatane and Katikati sup­ply wider pro­duce selec­tions and the strong Maori pop­u­la­tion gives the oppor­tu­nity to present indige­nous ingre­di­ents such as Kumara, Maori pota­toes and edi­ble plants such as piko piko and kawakawa give spe­cialty to Soli­taire Lodge’s regional food offering.


Din­ing

Pre Din­ner Drinks and Canapés are served from 7pm daily and are com­ple­mented with wine, spirit and beer options. These drinks include a show­case of the best regional vari­eties of New Zealand’s wine. Guest enjoy these appe­tiz­ers either around the fire in win­ter or on the out­side deck in sum­mer­time. The empha­sis of the evening meal is to pro­duce chang­ing tast­ing expe­ri­ences of best sea­sonal veg­eta­bles served with prime New Zealand meat and fish. The Menu is a five course and includes starter, entrée, sor­bet, 2 mains choice and dessert. Our fresh Cia­batta bread is also a pop­u­lar accom­pa­ni­ment. We include a wine by the glass menu match as well as the option of selec­tion from our wine cel­lar. A sam­ple menu can be viewed here.

Break­fast

The Lodge restau­rant retains a clas­si­cal approach to break­fast which includes sea­sonal fruit plat­ters, a vari­ety of fresh juices, freshly baked crois­sants and breads. Cereal options include Lodge made muesli. Our à la carte cooked options includes care­fully selected organic and locally sup­plied pro­duce. Espresso cof­fee and a wide range of teas are also available.

Lunch

Soli­taire Lodge has advo­cated a “full board” Tar­iff model for some years to reflect the unique set­ting and expe­ri­ences avail­able from our grounds. Lunches are light to accom­mo­date the need for some sus­te­nance with­out detract­ing from an active day and the rewards of the evening meal. Invari­ably, lunch can be enjoyed from our deck with dra­matic views over the lake to Mount Tarawera, — a set­ting that is hard to com­pare. Pic­nic options are also avail­able. Exam­ples of dishes pre­pared on premise include Spinach and Feta Ravi­oli and our Manuka smoked Salmon with cream Cheese Bagel.

Meet Our Chefs

David Robin­son and Mirai Sato are both long term Rotorua based chefs who have worked in the Lux­ury Lodge indus­try around the coun­try and off­shore. They both enjoy the chal­lenges of cre­at­ing daily chang­ing Menus that reflect the sea­sonal and fresh expec­ta­tions of today’s con­tem­po­rary food palate. Our food phi­los­o­phy is clearly defined and the Lodge man­agers par­tic­i­pate in help­ing set new goals for our food selec­tion to impress our guests with a spe­cial New Zealand taste experience.

Dietary /​food pref­er­ence require­ments are a reg­u­lar fac­tor that we have wide expe­ri­ence cater­ing for. Early com­mu­ni­ca­tion is help­ful to allow our Chefs to orga­nize sup­plies accordingly.

Drinks

Soli­taire pro­vides com­pli­men­tary mini bar drinks to all Suites, both alco­holic and non alco­holic. Our house bar is widely stocked. The Evening Menu pro­vides for an eclec­tic wine match to food courses. Alter­na­tively, our cel­lared New Zealand wines allow selec­tion of regional varieties.

Maitre’d

Gra­ham Wilcox has con­sid­er­able expe­ri­ence in the five star lux­ury lodge indus­try. Born and bred in Rotorua, he has watched this small sleepy town develop into a major tourist des­ti­na­tion. He loves the won­der­ful out­door lifestyle that Rotorua and its many lakes have to offer. Gra­ham is our walk­ing ency­clo­pe­dia of local knowl­edge, has an exten­sive under­stand­ing of the rich fas­ci­nat­ing his­tory and is pas­sion­ate about New Zealand wine.