CUISINE

Ti Point Retreat can be booked on a self-catering basis or as bed-and-breakfast.
Dinners can be arranged as an alternative to the region’s many restaurants, and you can order a picnic hamper featuring local crusty breads, cheeses, cold meats with homemade pickles, and of course, our very own wines.
The emphasis is on using the very best of local produce, and fresh vegetables and herbs from our own garden. We also feature Puhoi cheeses, Leigh fish and meat from Matakana Village.
In winter, I like to “slow cook” using the kitchen’s wood-burning stove, while in the summer, barbeques and fresh, crisp salads are the order of the day.