Welcome to Matai Restaurant

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


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.

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.

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.


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

Dine and stay packages at Regal Palms Resort Rotorua

Breakfast Menu

    served with berry compote, banana and maple syrup.
    with fresh fruit and coconut yogurt served with honey.
    * $9.50
    with smoked salmon, capers and cream cheese or seasonal fresh berries with cream cheese.

    * S$11.50 | CC$9.50 

    with blueberry compote yogurt and warm maple syrup.
    with crispy bacon and banana with warm maple syrup.
    on flame toasted sourdough.
    * $22.50
    with house made Hollandaise and your choice of salmon, bacon or mushroom.

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

    with two eggs, tomato, avocado, bacon, whipped feta and sourdough.

Lunch Menu

  • Beef Skirt
    Flame grilled, with jalapeño chimichurri and fries.
  • Market Fish
    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
    With ricotta, mesclun, and baby marrow salad.
  • Lamb and Israeli Couscous
    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
    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

  • Coconut Rum Mojito
    Bacardi Rum, Malibu, Mint, Pineapple Juice, Soda.
  • Cosmopolitan
    Vodka, Triple Sec, Lime Juice, Cranberry Juice.
  • Margarita
    El Jimador Tequila, Triple Sec, Lime Juice.
  • El Diablo
    El Jimador Tequila, Chambord, Ginger Beer, Lemon Juice
  • Lynchburg Lemonade
    Bourbon, Cointreau, Lemonade, Lemon juice
  • Lemon Merengue Pie
    Vanilla Vodka, Lemon Juice.
  • Caramel Martini
    Vanilla Vodka, Baileys, Caramel
  • Espresso Martini
    Espresso, Vanilla Vodka, Kahlua.
  • Tokyo Ice Tea
    Midori, Gin, Vodka, Rum, Tequila, Triple Sec, Lemonade.
  • Campari Spritz
    Campari, Soda.

Dinner Menu


  • Twice-cooked pork belly
    with chilli and passionfruit glaze, pickled cabbage and apple slaw.
  • Crayfish Salad
    Three-way crayfish salad with mango and chilli salsa.
  • Vegan Dish of the Day
    inspired by our two European Vegan Chefs tasty and an exotic affair; a meat and animal – free celebration.
  • NZ Queen Scallops
    on a pea puree with organic vegetables complemented with caviar and a ocean coral twill
  • Gnocchi Potato
    with ricotta, mesclun and baby marrow salad
  • Te Matuku Oysters
    Live, harvested from the marine reserves, Waiheke Islands in the Hauraki Gulf (Half Dozen $27.50 / Shuckers Dozen – 13 for $54.00).

Main Course

  • Lamb Back-Strap
    Dukkha Crusted Lamb Back Strap with Smoked Aubergine Puree and Jalapeno Sauce served with

    seasonal baby vegetables
  • Pan Seared Market Fish
    served on a luxurious agria potato puree with seasonal baby vegetables and finished with a
    beurre blanc
  • Truffle and Porcini Raviolini
    with smoked mushroom consommé, green herb infused oil complemented with porcini crostini
  • Angus Eye Fillet
    served on a silky-smooth parsnip puree with baby vegetables, balsamic shallots & roasted beef marrow complimented with pinot jus. $48.50
  • Duck Brest
    Sous vide duck breast on a creamy parsnip puree and organic baby veg and finished with a petite pinot jus.
  • Duck Leg
    a l’orange Matai Style – Confit Duck leg with spiced red cabbage and organic baby veg and finished with an orange jus.


  • Eton Mess
    island Style with Cocoa Meringue beurre noisette pineapple, fried banana, toasted coconut passionfruit pulp, slices of strawberry and lightly whipped cream
  • Baked Cheesecake
    with cherry compote and French vanilla and Strawberry mousse.
  • Butternut Pumpkin Pie
    smooth and dense with a bit of a fruity, starchy-sweet flavour from the pumpkin blending in a of suite of spices. (Vegan)
  • Trio of Ice Cream
    Inspirational ingredients and fabulous flavours; treat yourself and choose three from our selection:

    Spicy Apple Crumble, Nectarine Summer, Lemon Grass & Ginger,

    Fig & Honey, Chocolate Caramel Salted & Almond and Black Doris Plum & Creme Fraiche

  • Chocolate Fondant
    gooey dark chocolate centred with raspberry sorbet, hazelnut soup and tuile.

Daily Specials

We provide daily dinner specials for Entreés, Mains and Desserts.
To know about our current specials, please refer to our Facebook page.

Contact us

Get in touch

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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

matai restaurant reservations