Stratosfare Restaurant Rotorua turns the journey to dinner into part of the occasion. Guests arrive at Skyline Rotorua and take the gondola to the restaurant high on Mount Ngongotaha, where the dining room looks across Lake Rotorua, Mokoia Island and the city. Lunch and dinner are both served as buffets, bringing the freedom of a broad selection together with an elevated setting that changes character from daylight to evening.
The buffet highlights New Zealand seafood, meat and produce in a marketplace style arrangement. Kitchen theatre and cooked to order stations add interaction to the self service format, while diners can select prime cuts aged on site and have a chef cook them to their preference. This makes the experience more than a fixed line of prepared dishes and gives the meat selection a level of personal choice usually associated with an ordered main course.
Dessert is treated as its own destination within the spread. Alongside a large selection of familiar sweets, chefs prepare fresh waffles on the spot, extending the cooked to order element through to the end of the meal. Vegetarian and gluten free requirements can be accommodated when guests notify the team, an important detail for families and groups who want to share the same buffet experience without narrowing everyone's choice.
The room reinforces the sense of occasion with full height windows and a material palette of Italian marble, granite, schist, timber and sculptural David Trubridge lights. Standard bookings share those panoramic views, while the Premium Dining Experience guarantees a window seat and adds unlimited still or sparkling water plus a house wine, beer or soft drink. Reservations are essential, which is worth planning alongside the gondola ride to the top.
Address: 178 Fairy Springs Road, Fairy Springs, Rotorua 3015, New Zealand
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Stratosfare Rotorua Menu
Dinner – Bread
Artisan bread selection
fresh from the oven, speciality breads served with spreads & infused olive oil served with New Zealand butter & margarine V
Dinner – Soup
A flavourful creamy vegetable soup
DF
Creamy rich seafood chowder
Dinner – Dressings, Oils and Vinegars
Extra virgin olive oil
Balsamic vinegar
Onion relish
V, DF, GF
Basil pesto
V, GF
Mango chutney
V, DF, GF
Aioli
V, DF, GF
Mayonnaise
V, DF, GF
Tartare sauce
V, DF, GF
Seafood sauce
V, DF, GF
Italian
French
Caesar dressing
V, DF, GF
Dinner – Market Garden Salads and Crisp Vegetables
Roasted corn salad
served with beans & cumin V, DF
Oriental tabuli
served with zesty lime & coriander drizzle V, DF
Tomatoe wedges & lettuce
V, DF, GF
Kimchi
V, DF
Roasted beetroot salad
V, DF, GF
Asian noodle salad
served with wedges
Penne pasta salad
served with sun-dried tomatoes & olives V, DF
Potato salad
DF, GF
Dinner – Mediterranean Fare
Hot pork
Cured beef pastrami
Hot Spanish chorizo sausage
Italian salami
Dinner – Antipasto Pickles and Preserves
Marinated artichoke
Greek kalamata olives
Green olives
Pickled cucumber
Stuffed vine leaves
V, GF, DF
Sundried tomatoes
Lebanese hummus
V, GF, DF
Chargrilled halloumi on eggplant pickle
V, GF
Creamy feta cheese
served with spring onion V, GF
Dinner – Art of the Grill
Aged scotch or sirloin beef cuts
peppered or natural DF, GF
Marinated garlic or sage Hungarian pork loin steak
served with light mushroom & onion sauce GF
Lamb chops or lamb steak
served with mint sauce
Smoked pork kransky
DF, GF
Grilled chicken
servef with herbs DF, GF
Chef’s showcase
Enquire for today’s speciality dish. Options depend on seasonal availability & can range from Chinese steamed dumplings, roast pork served with vegetables, seafood paella & Persian chicken
Dinner – Caesars Palace
Craft your own version of a classic Caesar salad
Shaved parmesan
V, GF
Crisp salad leaves
Endive
Cos
Iceberg lettuce
Capers
V, DF, GF
Anchovy fillets
DF, GF
Garlic croutons
V, DF
Toasted almonds
V, DF, GF
Grilled streaky bacon
DF, GF
Dinner – The Southern Oceans
In-house marinated green-lipped mussels
served with sweet chilli & ginger
Whole cooked tiger prawns
Coromandel half shell mussels
Hot smoked New Zealand fish fillet (daily catch)
DF, GF
Coconut & ginger marinated South Pacific Ocean fish
GF
Raw fish salad (ika mata)
Sashimi from salmon
GF
Dinner – Little Asia
Grilled Prawns
served with Garlic butter (ask the chef to grill the prawns fresh for you) GF
Nigiri & sushi selection
Hungarian Goulash
Korean kimchi
Noodles in soy & sweet vinegar marinade
served with sautéed root vegetables & mushroom
Vegan curry
served with tofu & vegetables GF
Savoury jasmine rice
served with fresh herbs & shallots GF
Dinner – The Grill and Pasta Kitchen
Pumpkin & Ricotta ravioli
in creamy pesto sauce
Live green-lipped mussels from the tank
steamed DF, GF
Grilled fresh fish
GF
Served with Garlic butter
GF
Vegetarian dishes made fresh & specific to your dietary requirements
please advise when you book.
Dinner – Flame Rotisserie and Carvery
24 hour slow cooked prime beef rump
DF, GF
Roasted field vegetables & potatoes
V, DF, GF
Dinner – Pastry Fare
Homemade pavlova
V, GF
Chocolate & nougat mousse
V, GF
Panna cotta & mango delight
V, GF
Crème brûlée
V, GF
Piña colada Bavarian cream
V, GF
Fresh fruit salad
V, DF, GF
Blueberry pie
V
Baked cheesecake
V
Forest berries
V, GF
Other seasonal patisserie delights
provided fresh off the baking tray
Dinner – Chefs Sweet Specialty
Hot caramel self-saucing pudding
Dinner – New Zealand Cheeses
Speciality range of crackers
V, DF
Candied ginger
V, DF, GF
Nuts & pumpkin seeds
V, DF, GF
Lunch – Bread
Bread rolls
fresh from the oven, specialty breads served with spreads & infused olive oil with New Zealand butter and margarine V
Lunch – Soups
Cream soup from locally sourced seasonal vegetables
V, GF
Wholemeal garlic croutons
V, GF
Traditional korean miso style soup
with traditional condiments
Lunch – Dressings, Oils and Vinegars
Italian, French, cocktail and homemade Aioli dressing
V, GF
Lunch – Market Garden Salads and Crisp Vegetables
Roasted corn salad
with beans and cumin GF, SF, V
Oriental tabbouleh
with zesty lime and coriander drizzle DF, V
Sliced tomatoes
GF, DF, V
kimchi
DF, V
Korean noodle salad
with tofu, GF, DF
Lettuce
GF, DF, V
Grated carrot
GF, DF, V
Coleslaw
GF, V
Potato salad
Lunch – Mediterranean Fare
Shaved smoked ham
GF, V
Sliced black olives
V, GF, DF
Salami
GF
Pastrami
GF
Hot pork
GF
creamy feta cheese
with spring onion V, GF
Lunch – Mussel Pot
Live green-lipped mussels from the tank
steamed fresh GF, DF; red curry and coconut cream; traditional garlic, white wine and herb stock GF, V
Lunch – The Southern Oceans
In-house marinated green-lipped mussels
with sweet chilli and ginger DF
Thai cooked prawn salad
with squid, mussel and surimi served with a curry mayonnaise GF, DF
Whole cooked tiger prawns
GF, DF
Sashimi salad
GF, DF
Ceviche
GF, DF
Lunch – Flame Rotisserie and Carvery
Persian style braised chicken drumstick
with saffron sauce DF
roasted field vegetables and potatoes
GF, DF, V
homemade gravy
DF, GF
mustards
V, DF
horse radish
V
sweet chilli sauce
DF, V
Korean pepper sauce
DF, V
Lunch – The Grill and Pasta Kitchen
Freshly cooked pasta (penne or fettuccine)
served with cheese sauce
sweet and sour battered fish fillets
on egg noodles
blanched seasonal market vegetables
with butter
Japanese beef curry
Lunch – Art of the Grill
Pork loin steak
with garlic butter, GF
24 hour slow cooked beef rump
DF, GF
Lunch – Pastry Fare
Sweet pavlova
with fruit GF, V
fruit jelly
DF, GF
chocolate mousse
GF, V
fresh fruit salad
DF, GF, V
assorted cakes
blueberry sponge cake
yoghurt delight
ice cream with toppings
GF, V; A selection of premium ice creams which change daily.
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