Welcome to Matai Restaurant

At Matai, we aim to create powerful tastes and appealing aromas.

ABOUT USRESERVATIONS

About Us

Our Story

Matai is an intimate fine dining restaurant in the heart of Rotorua – a city renowned for its culture and natural beauty. Fuelled by the passion of Head Chef Ryan Gregorash, each dish his team designs is connected to the land and tells a uniquely New Zealand story – seasonal, flavoursome and wildly simplistic, with a focus on ethically and locally sourced ingredients, often foraged close to home.

Our Food

Everything served at Matai is crafted in our kitchen and prepared to order. Our menus change with the seasons and are dependent on what is fresh and available each day. We offer carefully balanced, flavoursome dishes – meticulously crafted from local ingredients and perfectly presented every time. Those with special dietary requirements are well catered for with our vegan and vegetarian options – there is no compromise on taste.

Who we Are

Matai is owned and operated by its founder and Executive Chef – Ryan Gregorash and is part of the Stolen Bike group of companies which has won multiple culinary and business awards since its inception in 2016.

matai restaurant is a friend of fair kitchens

Ryan Gregorash

Executive Chef & Owner

Ryan Gregorash - Matai Restaurant - Regal Palms Resort Rotorua

A renowned chef with over 25 years’ experience, Ryan has run successful restaurants, cafés and bars in Rotorua and Tauranga. Ryan has won numerous culinary awards including four NZ Beef & Lamb Awards, arguably the most sought-after local award in the restaurant and hospitality industry.

Ryan was named New Zealand’s first Ambassador for #FairKitchens  – a global movement which promotes positive culture within kitchens and the treatment of hospitality staff.

Jan Charvát

Head Chef (Evenings)

Jan Charvát – Head Chef (Evenings) - Matai Restaurant - Regal Palms Resort Rotorua

An immensely talented chef, Jan has cooked for American and Czech Presidents, celebrity clientele, and numerous international delegations. His culinary skills have been honed at some of the most prestigious restaurants in the UK and the Czech Republic, including the Michelin-star restaurant located within the Raddison Blu in Prague.

Moving to New Zealand with his Kiwi wife, Jan continued his career at Craggy Range, Scenic Hotel Franz Josef, and Rotorua’s Millennium Hotel before joining Matai.

Tanja Lotter

Head Chef (Breakfast)

Tanja Lotter – Head Chef (Breakfast) - Matai Restaurant - Regal Palms Resort Rotorua

Tanja is a recent arrival to New Zealand, having emigrated to join the team, and comes with more than 15 years’ experience creating and developing menus in high quality restaurants, delicatessens and hotels across South Africa.

Tanja has featured on ‘20-Something’, a South African television show focusing on up-and-coming entrepreneurs, and has been the focus of a number of magazine and newspaper articles in her homeland.

Gretchen Livingstone

Maître d’

Gretchen Livingstone – Maître d’ - Matai Restaurant - Regal Palms Resort Rotorua

A legendary figure within the local hospitality scene for many decades, Gretchen joins Matai with a stellar background in some of the best known and well-loved establishments in Rotorua.  The impressive litany of restaurants Gretchen has managed include Lewishams, Black Swan Lodge, and The Regent of Rotorua.

Her impeccable customer service skills and talent were recognised when Gretchen was named ‘Employee of the Year’ at the 2017 Rotorua Business Excellence Awards.

Fair Kitchens

Matai Restaurant and its sister-company Stolen Bike Catering  is proudly associated with the global #FairKitchens movement.   In 2019, Ryan Gregorash, Matai’s Owner and Executive Chef was named as New Zealand’s first #FairKitchens ambassador.

Owner/Executive Chef Ryan Gregorash shares his views on retaining staff and putting employees first. Chef Tanja Lotter & Sous-Chef Ash Watson share their experiences with feeling valued and being treated well in the kitchen.

A global movement backed by Unilever, #FairKitchens is based around the philosophy that a positive kitchen culture makes for healthier businesses, healthier staff and ultimately a better experience for customers. With research showing that 74% of chefs are sleep-deprived to the point of exhaustion, 63% of chefs feel depressed and more than half feel pushed to breaking point, #FairKitchens promotes fair pay, safe working conditions and positive working environments.

Ryan’s work in this area caught the attention of the #FairKitchens, and in 2019 sent an international film crew to New Zealand to interview Ryan and his staff.

MATAI RESTAURANT

Click through for dine and stay packages at Regal Palms Resort Rotorua

Dine and stay packages at Regal Palms Resort Rotorua

Breakfast Menu

  • WARM CHAI SPICED OATS
    $10.50
    served with berry compote, banana and maple syrup.
  • HOUSE MADE GRENOLA
    $10.50
    with fresh fruit and coconut yogurt served with honey.
  • NEW YORK TOASTED BAGEL
    * $9.50
    with smoked salmon, capers and cream cheese or seasonal fresh berries with cream cheese.

    * S$11.50 | CC$9.50 

  • LEMON BLUEBERRY PANCAKES
    $24.50
    with blueberry compote yogurt and warm maple syrup.
  • PANCAKES
    $21.50
    with crispy bacon and banana with warm maple syrup.
  • TWO EGGS
    $18.50
    on flame toasted sourdough.
  • EGGS BENEDICT
    * $22.50
    with house made Hollandaise and your choice of salmon, bacon or mushroom.

    * S$25.50 | B$22.50 | M$23.50

  • MATAI’S COMPLETE BREAKFAST
    $24.50
    with two eggs, tomato, avocado, bacon, whipped feta and sourdough.

Lunch Menu

  • Beef Skirt
    $24.50
    Flame grilled, with jalapeño chimichurri and fries.
  • Market Fish
    $23.50
    Pan seared, with lemon beurre blanc and seasonal baby veg.
  • Caesar Salad
    * $19.50
    Natural, Salmon or Chicken – with lightly dressed romaine, croutons, poached egg, anchovies, parmesan.

    * N$19.50 | S$25.50 | C$23.50

  • Gnocchi Potato
    $24.50
    With ricotta, mesclun, and baby marrow salad.
  • Lamb and Israeli Couscous
    $24.50
    Salad with mint dressing and goat’s curd.
  • Eggs Benedict
    * $25.50
    With house-made hollandaise and your choice of Salmon, Bacon or Mushroom.

    * S$25.50 | B$22.50 | M$23.50

  • Matai’s Complete Breakfast
    $24.50
    With two eggs, heirloom tomato, avocado, bacon, whipped feta, and sourdough.
  • Burger & Fries
    * $24.50
    Beef, Chicken or Vegetarian.

    * B$24.50 | C$24.50 | V$22.50

Cocktail Selection

  • Bee’s Knees
    Gin, honey syrup, lemon juice
  • Lemon Meringue Pie
    Vanilla Vodka, lemon juice
  • Cosmopolitan
    Vodka, Triple Sec, lime & cranberry juice
  • Sidecar
    Brandy, Cointreau, lemon juice
  • Between the Sheets
    Rum, Brandy, Triple Sec, lemon juice
  • Caramel Martini
    Vanilla Vodka, Baileys, Caramel
  • El Diabola
    Tequila,  Chambord, ginger beer, lemon juice
  • Lynchburg Lemonade
    Bourbon, Cointreau, lemonade, lemon juice
  • Margarita
    Tequila, Triple Sec, lime & grapefruit juice
  • Boulevardier
    Bourbon, Sweet Vermouth, Campari
  • Manhattan
    Bourbon, Sweet Vermouth, Angostura
  • Raspberry Mint Mojito
    Rum, Chambord, mint, raspberries, lime juice, soda
  • Fruit Daiquiri
    Rum, Triple Sec, Chambord, raspberries, lime juice

Dinner Menu

Entrée

  • Crispy-skin pork belly
    $22.50
    with chilli and passionfruit glaze, pickled cabbage and apple slaw.
  • Crayfish Salad
    $32.50
    Three-way crayfish salad with mango and chilli salsa.
  • Roasted Cauliflower
    $20.50
    with medley of grapes, almonds and curry.
  • Steamed Matai Seafood pot
    $19.50
    served with Creamy Mustard & Saffron reduction, fennel slaw complimented with chargrilled  homemade sourdough

Main Course

  • Chicken galantine
    $46.00
    served with roasted nuts and dry fruit, cognac prunes, fondant potato and spiced orange cabbage served with apple cider jus.
  • Lamb loin Tramezzini
    $46.00
    served with Jerusalem artichoke & Truffle pure complimented with potato gnocchi and winter brunoised vegetable salad, Cavolo Nero mousse served with port & rosemary jus.
  • Pan Seared Market Fish
    $48.50
    served on a luxurious agria potato puree with seasonal baby vegetables and finished with a
    beurre blanc
  • Truffle and Porcini Raviolini
    $42.50
    with smoked mushroom consommé, green herb infused oil complemented with porcini crostini
  • Angus Eye Fillet
    $48.50
    served on a silky-smooth parsnip puree with baby vegetables, balsamic shallots & roasted beef marrow complimented with pinot jus. $48.50

Dessert

  • Chocolate & Mint Variation
    $21.50
    complemented with manuka honey dust.
  • Baked Cheesecake
    $18.50
    with cherry compote and French vanilla and Strawberry mousse.
  • Sambuca & Espresso Entremets
    $21.50
  • Pettit Four selection
    $18.50
  • Chestnut Mont Blanc Dessert
    $19.50

Contact us

Get in touch

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Reservations

Select a table & book now

We will confirm your order via E-Mail

Reservation by Phone

Prefer to make your reservation by phone? Give us a call! You can contact us from 10:30 am daily. For bookings of more than 10 people, please contact us to discuss. Our Phone number is +64 7 282 2466. 

Opening hours:

Everyday, 7:00am – 10pm

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