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.
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.
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.
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.
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.
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.