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Bert Sutcliffe Retirement Village provides independent living, assisted living in serviced apartments, and the very best of resthome, hospital and dementia care.

Located on Rangatira Road, the village has beautiful panoramic views out over Kauri point and beyond.

The resort-style facilities will include an all-weather bowling green, cafe, heated indoor swimming pool and spa, gym, beauty and hairdressing salon, library, and movie theatre.

And we offer you fixed weekly fees for life - guaranteed.*

*Terms and conditions apply.


Video - life at Bert Sutcliffe

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Living & Care Options

 

Independent Living options
Independent Apartments--|--Serviced Apartments

Care options
Resthome--|--Hospital--|--Dementia

Village Facilities

Scooter BayScooter BayBowling GreenBowling Green
Swimming PoolSwimming PoolSpa PoolSpa Pool
Petanque CourtPetanque CourtLibraryLibrary
Separate LoungeSeparate LoungeBarBar
GymGymInternet CafeInternet Cafe
Dining RoomDining RoomHair SalonHair Salon
Beauty TherapyBeauty TherapyWorkshopWorkshop
ShopShopMovie TheatreMovie Theatre
Pool TablePool TableCafeCafe

Village News

The story behind the smiles...

BT Smiles Dec18 Small

Last month at our big grand opening of Bert Sutcliffe village David King spotted these two ladies who were delighted to see each other after what seemed to be quite a long gap, judging by the reaction.

Read more



Delicious

BT-salmon-recipe 

Salmon Dukkah Recipe

(Serves 4)

Ingredients

  • 900gm salmon (skin on)

Dukkah

  • 100gm hazelnuts
  • 80gm sesame seeds
  • 2tsp coriander seeds
  • 2tsp cumin seeds
  • 1tsp ground pepper
  • 1tsp sea salt

Hollandaise sauce

  • 125gm unsalted butter
  • 2 egg yolks
  • 1tsp white wine vinegar
  • Pinch salt
  • Lemon juice
  • 2 pinch Cayenne pepper 

Dukkah method
Roast hazelnuts in hot oven 3-4 min or until toasted, place hazelnut in flat tray to remove as much skin as possible. Coarsely chop hazelnuts through food processor. Heat frying pan, add sesame seeds and coriander seeds, stirring until golden & add them to bowl with the crushed nuts. Pound together until finely crushed, add spices & salt.

Hollandaise
Melt butter. Put eggs, vinegar and whisk for a few minutes then put the pan over a barely simmering water & whisk continuously until pale and thick. Remove from heat & slowly whisk in melted butter season with a lemon, keep warm until needed.

Main preparation
Portion salmon around 200gm each. Sear the skin side to crisp, set it on a tray to cool down. Crumb the dukkah over salmon, bake at 180 degrees for 8min. Serve with hollandaise & seasonal vegetables.

Newsletters

Current Availabilities

Serviced Apartment

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Contact Details

Bert Sutcliffe Retirement Village
2 Rangatira Road,
Birkenhead 0626

Village Manager
Marika Laflamme

Sales Advisors
Leanne O'Meara and Rosalind Hayhoe

Phone: 09 482 1777

Make an enquiry

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