The ‘Fresh and Simple’ ideology underscores all our menus. Our passion is great food and the emphasis we place on cuisine recognises that food and wine play a vital role in providing an experience our guests will always remember.
Dinner comprises canapés, entrees, mains and desserts followed by
teas/coffees if required.

Our passion is great food.

Herbs, salad greens and seasonal vegetables harvested from our own potager garden are combined with produce from our local Farmers’ Market. Fresh seafood and prime meats are featured in our daily changing menus – however we do cater for vegetarians and special dietary requirements (advance notice required please).

Breakfast is a beautiful time! Generous breakfasts are included in the room tariff. Fresh fruits, greek yoghurt, juices, organic granola followed by our cooked farmhouse breakfast if you choose.

Cuisine at Cavalli Beach House Retreat

Food is our passion

Our Guests Love the Food…

…We are great foodies and Carrie is just an outstanding cook. We had one meal at the beach house and it was the most delicious lamb imaginable served with some outstanding NZ wines. The quality could be Michelin star but without the fuss.

See full review on Tripadvisor titled “Heaven at the end of the world”, May 2013.

Click here for a sample menu together with some of our chef's most appetising recipes!

Sample menu from the Cavalli Beach House Retreat.


Bay of islands fresh scallops
sauteed with fresh ginger, kepak manis and scallions
served in a spoon and scattered with calendula petals

Kumera & sesame fritter topped with greek yogurt, roast peach chutney and chives
Kikorangi blue cheese and carmalised onion tarts with a parmesan herb crust

Salmon cakes
Mandee’s Sticki chicken

Fresh lemon and lime tart with organic passionfruit and strawberries and marcapone

Cavalli Chocolate Mousse

200grams good chocolate buttons
300mils cream
2 eggs
good slug of Kahlua

put chocolate buttons in blender
bring cream to boiling point and pour at once over chocolate
blend until smooth
add eggs and Kahlua and blend again for a moment
pour into glasses, bowls, whatever
chill for several hours

if you freeze this – it takes on the consistency of toffee after
5 minutes thawing, and is delicious

Mandee’s Rice Pilau

olive oil or butter fry in pot …….. with
garlic – 2 cloves
fresh rosemary
2 cups basmati rice

stir/fry until rice is white
then add 4 cups water + stock
top heat, bring to boil, ½ stirs to remove rice from bottom then reduce heat to VERY low/lid on
do not stir, or remove lid and will be cooked in 15 minutes – fluff up before serving

Mandee’s Vinagrette Dressing

1 tbs Wholegrain Msard
1/2 cup Olive Oil
1/4 cup Balsamic Vinegar
2 tsp Honey
1 tbs Fresh Ginger
1 tbs Fresh Garlic

Sweet Pumpkin and Salmon Cakes

Roast off 1/4 large pumpkin diced small in oven tray tossed with salt, pepper, and 2 tbsp olive oil, about 1/2 hour at 180C, then cool.

Mix in bowl:
Roasted pumpkin
300 grams of fresh Salmon, boned, skinned and diced small ( 1-2 cm)
1/2 a Red Onion, finely diced
2 tbsp spoons of Sweet Chilli sauce ( not too spicy)
1 tsp ground Cumin
a good handful of fresh Coriander, chopped finely
sea salt and fresh ground black pepper

lastly add 1 beaten egg, mix well then 1/4 cup flour
stir till well combined.

Heat oil in skillet and carefully fry tablespoons of mixture till golden brown.
Finish off on absorbent paper in oven tray 160C 15 mins.
Serve on fresh water cress with a Mango and Lime Salsa on top.

Mango and Lime Salsa

1 sweet Mango, finely diced
Juice and zest off 1 fresh Lime
2 tbsp sweet chilli
sea salt and fresh ground pepper
fresh Coriander (optional)

Lemon and Lime Tart

pre-baked sweet short pastry shell
pour in:
2 eggs, plus one yolk
1/2 cup Castor Sugar
zest of 2 Lemons and 2 Limes
beat well
then add juice of Lemons and Limes
3/4 cup of Cream

pour into pastry shell and bake till set @ 160Cdegrees
serve at room temperature, or chilled

Food at Cavalli
We have a small but carefully chosen wine list, varying in quality and price, which should please all palates.