The Regent Room is the named restaurant inside the boutique Regent of Rotorua, but its broad service gives it an identity beyond a conventional hotel dining room. Chef Alan Haslem steers the kitchen toward contemporary New Zealand cooking, using fresh local and seasonal produce across breakfast, lunch, high tea and dinner. That all-day range lets the room shift from an easy daytime stop to a more composed evening meal without losing its sense of place on central Pukaki Street.
Dinner begins with details that establish the kitchen's direction early. Bread can be paired with tomato relish, kawakawa butter, horopito dukkah and New Zealand olive oil before the entrees move into richer combinations. Venison osso bucco, scallops set over pork belly and smoked lamb salad each approach local meat differently, while a prawn and calamari croqueta introduces a crisp seafood option. The result is a first course selection built around contrast rather than a single recurring formula.
Main courses continue that balance of familiar produce and carefully layered accompaniments. Lamb appears as a trio of cuts, beef tenderloin is given a classic centre-of-plate role, and smoked duck breast offers a darker alternative. Market fish comes with watercress veloute and pumpkin gnocchi, showing the kitchen's interest in more than a simple grilled fillet, while chicken roulade rounds out a selection with enough range for both celebratory dinners and an unhurried hotel meal.
Dessert remains as composed as the savoury menu, moving from honey panna cotta with orange sorbet to chocolate and pear tartlet, candied apple parfait and a dairy-free berry cheesecake. Diners seeking a longer progression can choose a seasonal five-course degustation, with an optional wine pairing and a separate plant-focused version. High tea, cocktails and a full drinks list add other reasons to visit, making The Regent Room useful for occasions that do not fit neatly into a standard dinner reservation.
Address: 1191 Pukaki Street, Rotorua 3010, New Zealand
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Regent Room Menu
Breakfast
Breakfast is served 6.30am – 11am. Toast, tea & coffee are included in both breakfasts. lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan.
The Continental Breakfast
Selection of fresh fruits, cereals, croissants, Danish pastries, house made bread selection, yoghurt and preserves, cold cuts, cheese and juices.
The Full Breakfast
Take some time to enjoy our continental buffet, then follow with one of the hot meals from our a-la-carte menu – excludes The Regent
Selection of toast, butter and preserves
Toasted granola sundae layered w berry compote and lashings of Greek yoghurt
Steaming hot porridge dressed w caramelised apples, Manuka honey and cream
Organic free range eggs any style w toasted ciabatta
Grilled button mushrooms on toasted ciabatta
Classic Eggs Benedict w ham, bacon or salmon
Buttermilk pancakes topped w banana, maple syrup and bacon
Spanish style omelette
The Regent
Organic free range eggs on toasted ciabatta, bacon, tomato, hash brown, roasted Portobello, black pudding, lamb and mint sausages (eggs any style)
À La Carte Lunch – Entrées
lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan.
Soup Of The Moment
with warm home baked bread, please ask your friendly server for today’s choice
Traditional Caesar Salad
Steamed Mussels in Thai Green Coconut Curry Broth
Mushroom Croquettes
À La Carte Lunch – Main
lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan.
Smoked Hoki and Leek Tart
crisp garden salad
Braised Beef Cheeks
in rich red wine gravy, with creamy potato mash and buttered root vegetables gf
Hoisin Pork Bao Buns
with noodle salad and kimchi (Vegan Option available)
Open Cajun Chicken Sandwich
with handcut fries
Eggplant Parmigiana
garlic and herb roasted potato df, gf, v
À La Carte Lunch – Sweet Things
lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan.
Sticky Date Pudding
coffee syrup and vanilla ice cream
Vanilla Panna Cotta
summer berries
Textures of Chocolate
gf
Dairy Free Raspberry Cheesecake
gf, df, v
À La Carte Lunch – Cheese
carefully selected New Zealand cheeses served with appropriately considered accompaniments – today’s selection will be explained by your friendly service staff
single serve cheese
selection of three cheeses
À La Carte Lunch – Platters
served 12 noon – 9 pm. lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan.
Artisan Breads & Dips
kawakawa tomato relish, roast garlic butter, horopito dukkah, NZ olive oil with aged balsamic n
Regent Antipasto Platter
salami, prosciutto, rocket salad, fig relish, condiments, warmed breads, cheese and dips n
Cheese Board
selection of 3 New Zealand cheeses with house made condiments, breads and crackers n
Seafood Platter
cold smoked salmon, garlic prawns, mussels, beer battered fish n
À La Carte Lunch – Small Plates | Tapas
served 12 noon – 9 pm. lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan.
Japanese Edamame Beans
df, gf, v
Selection of Local & Spanish Olives
df, gf, v
Garlic Prawns
gf
Mushroom Croquettes
w aioli v
Chilli and Sesame Crispy Chicken Wings
df, gf
Steamed Mussels in Thai Green Coconut Curry Broth
df, gf
Degustation
The Regent Room’s multi-course dining experience. Optional wine pairings are available to accompany the tasting menu. The degustation menu changes regularly to reflect seasonality. Final seating for the Degustation Experience is at 7.30pm. With advance notice, the menu can be adapted for vegetarian and plant-focused diners.
Degustation Experience
Multi-course contemporary New Zealand degustation menu; optional wine pairing available.
À La Carte Dinner – Starter
Artisan breads and dips
tomato relish, kawakawa butter, horopito dukkah, New Zealand olive oil, aged balsamic (gluten free bread items available on request)
À La Carte Dinner – Entrees
Venison osso bucco
red wine braised venison osso bucco, wholegrain mustard mash, mushroom duxelles, smoked marrow butter & cranberry jus
Chicken liver pate
port wine gel, balsamic, crostini
Pan seared scallops
pan seared scallops on crispy pork belly, pea puree and pork scratchings
Smoked lamb salad
shavings of smoked lamb rump served on skordalia, pepperonata & minted yoghurt dressing gf
Prawn & calamari croqueta
served with squid ink aioli
À La Carte Dinner – Mains
Trio of lamb
herb crusted lamb backstrap, potato and braised shoulder terrine, cabbage wrapped shank, caponata, jus gf
Fillet of beef tenderloin
pommes Anna, mushroom croquette, pea puree, peppercorn sauce gf
Smoked duck breast
beetroots, potato puree and citrus glaze gf
Market fresh fish
pan fried fillet, watercress velouté, pumpkin gnocchi, seasonal vegetables gf
Chicken roulade
spinach, roasted capsicum and cream cheese filled chicken roulade, confit potato, smoked bacon and mushroom cream sauce gf
À La Carte Dinner – Sides
seasonal market fresh vegetables
chef’s potato of the day
french fries with aioli
garden salad
À La Carte Dinner – Sweet
Honey panna cotta
manuka honey panna cotta egg in a kataifi pastry nest with orange sorbet
Chocolate fudge & pear tartlet
chocolate sable tartlet, chocolate fudge, saffron poached pear
Candied apple
frozen apple parfait with caramelized apple, crème anglaise, praline crumb and gooey caramel
Fruit crumble
traditional fruit crumble with crème anglaise and vanilla ice cream
Dairy free raspberry ‘cheesecake’
dairy free mixed berry “cheesecake”, berry compote, chocolate soil and berry sorbet v, df
Poached pear
saffron poached pear, chocolate mousse, champagne gel, orange sorbet
À La Carte Dinner – Cheese
Carefully selected New Zealand cheeses served with appropriately considered accompaniments – today’s selection will be explained by your friendly service staff. Gluten free textures can be provided on request.
single serve cheese
selection of three cheeses
Children’s Menu
$30 per person (Children under 12 years) includes Starter, Main, Dessert and Drink
Vegetable crudités and dip, ham and cheese sticks, potato chips
Starter
Pasta bolognaise
Main – choose from
Tempura battered fish and chips
Main – choose from
Chicken or beef burger and chips
Main – choose from
Chicken tenders and chips
Main – choose from
Ham and pineapple pizza
Main – choose from
Ice cream sundae with chocolate sauce
Dessert – choose from
Mini pavlova with fresh fruit
Dessert – choose from
Banana split
Dessert – choose from
Fruit juice, Ice cream soda, Traffic light, Kid’s soft drink
Drinks – choose from
Degustation Menu
Five courses $110 per person. With matching wine $165 per person. lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan. For any other dietary restrictions please inform our friendly service team. As good food takes time please inform us of your time restraints.
Amuse Bouche
Smoked Lamb Salad
shaved smoked lamb rump, skordolia, pepperonata, minted yoghurt. Volcanic Hills Rose
Pan Seared Scallops
crispy pork belly, pea puree, pork scratchings. Clearview Chardonnay
Venison Osso Bucco
wholegrain mustard mash, mushroom, smoked marrow butter, cranberry jus. Pencarrow Pinot Noir
Eye Fillet
pommes anna, mushroom croquette, peppercorn sauce. Black Barn Merlot Caberne
Candied Apple
crème anglaise, praline crumb, gooey caramel. Tawney Port 10yo
Petit Fours
Plant Based Degustation Menu
Five courses $110 per person. With matching wine $165 per person. lf local food (provincially sourced), gf gluten free, n contains nuts, df dairy free, v vegan. For any other dietary restrictions please inform our friendly service team. As good food takes time please inform us of your time restraints.
Amuse Bouche
Beetroot, Carrot and Walnut
beetroot textures, baby carrot, coconut labneh, dukkah. Pencarrow Pinot Noir
Roasted Mushrooms
roasted field mushrooms, tomato, spinach and cashew cream topping. Clearview Chardonnay
Textures of Cauliflower
toasted nut butter and vegan mornay sauce. Volcanic Hills Sauvignon blanc
Baked Eggplant
caponata, and baba ganoush. Deadarm Shiraz
Refresher Course
Raspberry Cheesecake
berry compote, chocolate soil, berry sorbet. Clearview Sea Red
Petit Fours
À La Carte Dinner – Infusions
Fusion coffees
Teas
Liqueur coffees
Cocktails – Classic
Dry Martini
Gin, noilly prat, olive
Bloody Mary
Vodka, tomato juice, salt, pepper, lemon juice, tabasco, Worcestershire Sauce
Cosmopolitan
Vodka citron, triple sec, lime juice, cranberry juice
Mojito
White rum, lime, sugar, mint, soda
Love on the Rocks
Absolut vodka vanilla, parfait amour, cranberry juice, pineapple juice
Espresso Martini
Vodka, Kahlua, double espresso
Cocktails – Sour
Gin Fizz
Gin, lemon juice, pipe sugar syrup, soda
Whiskey Sour
Whiskey, pipe sugar syrup, orange juice, lemon juice
Cocktails – New
Campari Spritz
Campari, soda water, sparkling wine
Bond Martini
Vodka, vermouth dry, lemon peel
Negroni
Campari, martini rosso, Tanqueray gin
Cocktails – Créme
Pina Colada
Rum, coconut cream, pineapple juice
Baileys Colada
Rum, baileys, coconut cream, pineapple juice
Cocktails – Naked
Virgin Colada
Pineapple juice, coconut palm syrup, cream
Aloha Beach
Orange juice, pineapple juice, Grenadine
Vanilla Kiss
Orange juice, lemon juice, lime juice, scoop of vanilla ice cream
Beer – Bottled
Heineken
Steinlager Pure
Stella Artois
Corona
Amstel Light
Croucher Pale Ale
Non Alcoholic – Soft Drinks
Coca Cola, Diet Coke, Sprite, Tonic, Soda or Ginger Ale
Ginger Beer
Taha Ginger Beer
Lemon Squash
Red Bull
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+ Log your visitHow prices compare
Against typical prices in Rotorua
- Caesar salad Typical in Rotorua: $20.99 $18.00
- Sticky date pudding Typical in Rotorua: $16.40 $19.00
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