FOOD & BEVERAGEPure Cruise is committed to promoting local foods and kiwi specialities, sourcing wherever possible, in season local produce - mixing contemporary styles with traditional recipes, in order to give our visitors a great New Zealand food and wine experience while on their Rotorua cruise.
Our wine list is a continuation of our kiwi theme... With award winning NZ favourite wines together with wine from our fresh emerging vineyards. Wine will be superbly matched to our menu.
Kiwi cuisine, for our guests, is a speciality of Pure Cruise’s menu range. Wherever possible, seasonal and local produce is sourced and freshly prepared by Pure Cruise caterers and chefs, in order to give our visitors a fantastic New Zealand cruise experience; we work with the best in the business.
Pure Cruise New Zealand and our catering team are well known for blending contemporary styles with traditional recipes creating exquisite cuisine to suit any taste or request.
Our wine list is a continuation of our Kiwi theme, featuring some award winning favourites from both established vineyards and a selection of emerging newcomers. All wines are superbly matched to our menu of international flavours and cuisine.
Catering options for events and special occasions on our luxury Lake Rotoiti cruise can be arranged upon request, please contact us for more information.
Click on the Menus below to Download:
Menu Summary
Tiua BBQ $39 menu
Tiua BBQ $59 menu (Order of 9 guests or less)
Tiua BBQ $69 menu
Tiua BBQ $99 menu (Order of 9 guesets or less)
Tiua Antipasto Platter $25 00 ( for two)
Tiua Breakfast $25 00
Tiua Canapes (for two)
Tiua High Tea
Tiua Vegetarian $39 Menu
Tiua Vegetarian $59 Menu (Order of 9 guests or less) |
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Jonathan Beattie
Executive Chef, Duxton Hotel, Okawa Bay, Rotorua
Jonathan began his career working at the Park Regency in Auckland, before the hotel was acquired by the Duxton Group took over. He then headed to Sydney and worked at Rushcutters Harbourside Hotel. He returned to Auckland to work at the Centra, Auckland Airport and then dabbled in the café scene before returning to the Duxton Hotel Auckland as Chef de Partie.
His talent in the kitchen saw him move into the role of Sous Chef staying for four-and-a-half years. He headed to Melbourne and worked in a very popular local Italian restaurant for a year. Jonathan returned to Auckland and worked at Dine by Peter Gordon at Sky City, where he learnt the art of fine dining cuisine.
Jonathan then accepted the Executive Chef role at the Duxton Hotel, Okawa Bay, where he has refined his culinary palate and developed a range of sumptuous signature dishes. During his time at the Duxton Hotel, Okawa Bay, he has competed in several local and national cuisine competitions and has consistently placed well – watch this space!
Please contact us for further information for your next event or special occasion. Or book one of our luxury yacht charters online.
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