On The Deck

The Deck Cafe, located at Gartelmann Wines in Lovedale, The Hunter Valley, is a stylish restaurant-style cafe, open 7 days for Breakfast and Lunch:

  • Monday to Friday: 8:30 till 3:30pm
  • Saturday and Sunday: 8am till 3:30pm
  • CLOSED Christmas Day, Boxing Day, New Years Day and Australia Day 2017

The cafe provides a diverse and delightful menu complimented by Gartelmann wines and a generous range of beverages and Piazza D'oro coffee.

The cafe is situated on the deck over the dam in young forest bushland. It is an experience to remember with experienced chef and staff cooking some cafe favourites with a Hunter Valley fine-dining twist.

Matt Dillow opened the cafe in July 2013 as his third hospitality venture in the Hunter Valley. His success began with the now-famed Verandah Restaurant at Calais Estate and then followed by Twine Restaurant at Wynwood estate. Both restaurants enjoy excellent reviews and have quickly become favourites for locals and visitors to the region.

The Deck Cafe is open 7 days a week and is also available for groups, weddings and private functions. Read more about our set menus, wedding and function packages under "On Occasions".

Please note: Bookings over 8 people are appreciated.

The Staff

The staff at The Deck Cafe Lovedale have a huge amount of experience, mostly at other Hunter Valley establishments including catering for large corporate events, weddings and outdoor catering for concerts and other public events.

Managers Breeana and Karen, have worked for many years here in the Hunter and are both home-grown talents, bringing a personal friendly touch to the cafe making everyone feel welcome. 

 

Check out the full-page write up in Good Taste for August 2013

Article for the Lovedale Long Lunch 2014

http://www.theherald.com.au/story/1687453/lovedale-beyond-the-long-lunch/

See the full page article is the Herald Good Taste for April 2014 here.

Our Corn Fritters on lifestyle Food

Main Menu

Printable version here

Our menu features fresh local produce including our own range of Matt's Produce items you can sample.

We offer an itemised account to each table - we are happy to have multiple payments however we can not split the bill with individual items

Please note that a 10% surcharge applies on all public holidays

Beverage List

Printable version here

Our wine list features the full range of Gartlemann wines. Gartlemann specialise in fine hand-crafted wines using grapes sourced from the Lower and Upper Hunter Valley, Mudgee, Rylstone and Orange regions of NSW.

We proudly serve Piazza Doro Coffee and an extensive range of Ceylon Tea.

http://www.verandahrestaurant.com.au/uploadFiles/files/DeckGroupBreakfastMenu_Summer2016.pdf
http://www.verandahrestaurant.com.au/uploadFiles/files/DeckGroupLunchMenu2017.pdf

FUNCTIONS

The Deck Cafe Lovedale prides itself on excellent food and great service.
All menus are samples and some ingredients may not be available at certain times of the year.
All menus are guidelines and can be changed to suit your needs and create the ultimate night for your special event.
All menus are based on a minimum of 20 guests.

Thank you again for considering The Deck Cafe Lovedale and please don’t hesitate to contact us if you require any further information or wish to arrange a time to discuss your requirements.
 

Functions Menu

CANAPES
Tomato, basil, bruschetta bites
Hommous and roasted capsicum croutes
Smoked salmon lemon mascarpone and Spanish onion croutes
Four cheese risotto balls
Zucchini and pinenut frittata
Thai chicken tartlet
Twice cooked duck in rice paper w, hoi sin
Leek and fetta quiche
Vegetarian spring rolls
Moroccan lamb balls w, minted yoghurt
Asparagus wrapped w, proscuitto
Freshly shucked oysters w, soy mirin dressing
Seared tuna w, wasabi aioli

BREAD
Warm sour dough rolls

ENTREES
Cauliflower and potato soup drizzled w, truffle oil
Roasted butternut pumpkin and fetta risotto
Caramelized onion, semi-sundried tomato and goats cheese tart
Smoked salmon w, potato, fennel, and dill salad
Charred field mushroom w, roast capsicum and fetta and rocket salad
Seared tuna on cucumber ribbon salad w, soy mirin glaze
Chargrilled vegetable stack w, basil and bocconcini
Tandoori chicken and cucumber salad w, tatziki
Lemon and garlic prawns w, roasted capsicum mesclun salad
Lamb tenderloin on char-grilled eggplant w, harrisa yoghurt

MAINS
Chicken breast filled with ricotta, sage and pinenuts on roasted kumara
Char-grilled eye fillet on root vegetable and rosemary roesti w, caramelized onion
Grilled Atlantic salmon on skordallia w sweet red pepper dressing
Rosemary lamb backstrap on minted pea and parmesan risotto w, semi sundried tomatoes
Duck confit on chestnut potato puree and glazed pears
Grilled barramundi on herbed potato puree w, olive tapanade
Grilled sirloin on handcut potato chips w, field mushroom and red wine jus
Mains served w, bowls of salad or steamed vegetables

DESSERTS
Lemon curd tart w, mixed berry compote and Chantilly cream
Chocolate jaffa tart w, pistachio ice-cream
Sticky date, fig and walnut pudding w, caramel sauce and ice cream
Cappuccino crème brulee w, almond and orange biscotti
Red wine poached pear and w, cinnamon and orange syrup
Vanilla bean pannacotta w, raspberry compote and praline
Individual black forest cake w, chocolate shaving

5 hour food and drink package
$125 per person including one sparkling, two white wines, two red wines and beer

Food Package

3 canapés two entrée, two mains and two desserts: $80
3 canapés, one entrée, two mains and one desserts: $78
3 canapés, one entrée, one main, and one dessert: $75
3 canapés, two entrée and two mains: $75
 3 canapés, two mains and two desserts: $70
(Alternately served)
Please choose bowls of salad or vegetables for the tables
Minimum 20 people

Beverage Package

3 HOUR BEVERAGE PACKAGE!!
$40 per person,

4 HOUR BEVERAGE PACKAGE!!
$48 per person,

5 HOUR BEVERAGE PACKAGE!!
$55 per person,

3, 4 and 5 hour beverage packages:
Hours must be specified 2 weeks  prior to function due to staffing reasons!
Gartelmann’s sparkling White
Two Gartelmann Hunter Valley White Wines
Two Gartelmann Hunter Valley Red Wines
Two Premium Beers and One Light Beer
Soft Drinks


 

Matt's Produce

Because the Hunter is so rich in agriculture, wine and fresh food products, Matt has always used the finest fresh local produce in his menus. Now those magnificent chef-only flavours are coming into your kitchen in the form of gourmet produce.

In every case, attention to quality is paramount so that the produce is worthy of fine diners and food and wine connoisseurs; the kind of folk who are so attracted to the Hunter Valley.

So if you want to create meals that leave a lasting impression or you love to serve tapas with a twist to your own guests, Matt's Produce is the place to start. You can even buy online and have gourmet produce shipped right to your door. Click Here.

Hamper Packs

Special Christmas Prices!!

"Entertainer's" Pack
  • Apple Balsamic Glaze
  • Rosemary and Parmesan Oil
  • Beetroot Relish
  • Olive Tapenade
  • Smokey BBQ Sauce
  • Fig, Date & Walnut Roll
  • Lavosh

Total RRP $131

Special Christmas Price $105 save $26
"Gourmet Chef" pack
  • Apple Balsamic Glaze
  • Rosemary and Parmesan Oil
  • Capsicum, Tomato & Chilli Relish (Hot)
  • Caramelised Onions
  • Asian Basting Marinade
  • Smoky BBQ Sauce
  • Wholegrain Mustard with Fresh Horseradish
  • Preserved Lemon

Total RRP $143

Special Christmas Price $115 save $45


 


 

Off-Site Catering

Yes Matt does off-site Hunter Valley Catering for group functions, parties and public events.

Our team are experienced and equipped to make your Hunter Valley Catering event a roaring success. You may have seen our stalls and banners around at various private and public events in and around the Hunter Valley.

The food is spectacular whether we're cooking in a commercial kitchen or bringing our own equipment to an outdoor venue. You won't be disappointed.
View our offsite, outdoor catering menus using the button below.

Please contact us via the "Contact Us" button or call us to discuss your needs further.

Off-site Catering Menus

CANAPES

Tomato, basil, bruschetta bites
Hommous and roasted capsicum croutes
Smoked salmon lemon mascarpone and Spanish onion croutes
Four cheese risotto balls
Zucchini and pinenut frittata
Thai chicken tartlet
Twice cooked duck in rice paper w, hoi sin
Leek and fetta quiche
Vegetarian spring rolls
Moroccan lamb balls w, minted yoghurt
Asparagus wrapped w, proscuitto
Freshly shucked oysters w, soy mirin dressing
Seared tuna w, wasabi aioli

BREAD

Warm sour dough w, extra virgin olive oil and balsamic

ENTREES

Cauliflower and potato soup drizzled w, truffle oil
Roasted butternut pumpkin and fetta risotto
Caramelized onion, semi-sundried tomato and goats cheese tart
Smoked salmon w, potato, fennel, and dill salad
Charred field mushroom w, roast capsicum and fetta and rocket salad
Seared tuna on cucumber ribbon salad w, soy mirin glaze
Char grilled vegetable stack w, basil and bocconcini
Tandoori chicken and cucumber salad w, tatziki
Lemon and garlic prawns w, roasted capsicum mesclun salad
Lamb tenderloin on char-grilled eggplant w, harrisa yoghurt

MAINS

Chicken breast filled with ricotta, sage and pinenuts on roasted kumara
Char-grilled eye fillet on root vegetable and rosemary roesti w, caramelized onion
Grilled Atlantic salmon on skordallia w sweet red pepper dressing
Rosemary lamb backstrap on minted pea and parmesan risotto w, semi sundried tomatoes
Duck confit on chestnut potato puree and glazed pears
Grilled barramundi on herbed potato puree w, olive tapanade
Grilled sirloin on handcut potato chips w, field mushroom and red wine jus

Mains served w, bowls of salad

DESSERTS

Lemon curd tart w, mixed berry compote and Chantilly cream
Chocolate jaffa tart w, pistachio ice-cream
Sticky date, fig and walnut pudding w, caramel sauce and ice cream
Cappuccino crème brulee w, almond and orange biscotti
Red wine poached pear and w, cinnamon and orange syrup
Vanilla bean pannacotta w, raspberry compote and praline
Individual black forest cake w, chocolate shaving

Cost:

  • Choice of 3 canapés two entrée, two mains, bowls of salad and two desserts: $100
  • Choice of 3 canapés, one entrée, two mains, bowls of salad and one desserts: $90
  • Choice of 3 canapés, one entrée, one main, bowls of salads and one desserts: $85
  • Choice of 3 canapes, two entrée and two mains bowls of salads: $80
  • Choice of 3 canapés, two mains, bowls of salad and two desserts: $75

 

THE GREAT SEAFOOD BBQ (Served buffet style)

Warm ciabatta bread
Platter of grilled vegetables
Platter of oysters
Lavosh with smoked salmon and avocado salsa
Grilled garlic and lemon king prawns
Scallops wrapped in pancetta
Bbq roasted whole snapper
Potato and bacon salad
Tomato, rocket and apple balsamic
~
Australian cheese platter
$60 per person

THE GREAT OUTBACK BBQ (Served buffet style)

Warm ciabatta bread
Platter of grilled vegetables
Char grilled eye fillet
Harissa lamb skewers
Moroccan chicken tenderloin
Potato and bacon salad
Tomato, rocket and apple balsamic
~
Australian cheese platter
$60 per person


THE GREAT AUSSIE BBQ (Served buffet style)

Warm ciabatta bread
Platter of grilled vegetables
Platter of oysters
Lavosh with smoked salmon and avocado salsa
Grilled garlic and lemon king prawns
Moroccan chicken tenderloin
Char grilled eye fillet
Potato and bacon salad
Tomato, rocket and apple balsamic
~
Australian cheese platter
$65 per person

Canapé menus

Stand up Canapé only function menu can be organised and an example is below:

Duck liver parfait with Morpeth sour dough
Sydney rock oysters with soy mirin dipping sauce
Kumera, fetta and sage arancini
Vodka, lime and dill salmon gravalax, buckwheat blini and lime finger pearls
Coriander tempura prawns with nam jim dipping sauce
Slow braised pork belly with green paw paw salsa
Duck confit and gnocchi with rhubarb and orange glaze
Rosemary and honey lamb cutlets with smashed peas
Seared beef with horseradish cream
~
Lemon curd tart with mixed berry compote
Chocolate orange tart with pistachio praline cream
$95 per person

The Deck Cafe prides itself on excellent food and great service.
All menus are samples and some ingredients may not be available at certain times of the year.
All menus are guidelines and can be changed to suit your needs and create the ultimate night for your special event.
All menus include kitchen staff and are based on a minimum of 50 guests.
Wait staff are extra and we can supply professional bar and wait staff starting at $35 per hour with a minimum of 4 hours.
Extra costs may incur depending on venues requirements for function.
All prices are inclusive of GST.
Styling the ultimate event

Matt and Andy's

Tastebud Adventures

2018 Dates just released....

Nelson and surrounds; April 2018

and 

Southern Tasmania July 2018


For bookings and any questions please contact Matt
info@mattsproduce.com.au

Matt and Andy’s Food, Wine and Produce Tour of Southern Tasmania

Monday 16th April till Friday 20th April, 2018

 

Cooking classes, salmon farm tour, wine tasting, cider tasting, hands on cheese making and more all in an action packed 4 nights and 5 days!!

  

Itinerary

Hobart Tasmania Tour;

 

Day One; Monday 16th April

Meet in Hobart at 10am for boat cruise to Peppermint Bay.

Grandvewe cheese tasting  

 Accommodation for next four nights is at Villa Howden, a luxury accommodation on the waterfront of Howden.. 

Dinner at Villa Howden cooked by Matt.

 

Day Two; Tuesday 17th April

An early start 8am making our way down the South coast to Huon Valley 11am, followed by lunch (cooked by Matt) using Tasmanian Salmon and local produce.

Home Hill Winery for wine tasting. 

Willie Smith Apple Cider Orchard tour and cider tasting, with an apple inspired dessert.

Arrive back in Villa Howden to freshen up then leave for dinner in Hobart for degustation dinner at “Smolt Restaurant.”

 

Day Three; Wednesday 18th April

Take the car ferry to Bruny Island to discover Bruny Island Oysters, Bruny Island Cheese, Bruny Island Smoke House for lunch and have an optional whisky flight tasting. 

Ferry back to mainland.

Pagan cider for dinner 5pm

 

 

Day Four; Thursday 19th April

Leave Villa Howden and head inland towards Coal River region.

Wicked Cheese for cheese tasting and morning tea. 

Puddle Duck Vineyard wine tasting and salmon tasting. 

Lunch (cooked by Matt) using local produce.

Richmond region with free time to discover the Historic Richmond Town.

Arrive back at Villa Howden approx 5pm.

Gala dinner at Villa Howden at 7pm

 

 Day Five; Friday 20th April

Finish off with a long lunch in Hobart 12:30pm 

 

Cost of $1750 per person with a two person minimum, single supplements can be arranged on request.

Tour includes;

5 Action packed days and 4 nights accommodation in a luxury villa 

“Villa Howden”, Howden 

Bus transport for entire time of the tour.

Tour starts at 10am 16th April, 2018 at meeting point in Hobart city 

 and ends 3pm Hobart city.

Includes all transport in mini bus with a maximum 20 people, all meals, wine and beverages, tours of orchard, salmon region, cider houses, oyster farm, smoke houses, cheese handling class and of course cooking classes with Matt.

 

$500 per person deposit is required upon booking

remainder due 1st March, 2018

Itinerary may change slightly but and more things will be added. 

 

Any questions please contact Matt 

info@mattsproduce.com.au

Matt and Andy’s Food, Wine and Produce Tour of South Island New Zealand 

Monday 23rd July till Friday 27th July, 2018

 

Over 4 nights and 5 action packed days Matt and Andy are excited to show case some of 
New Zealand’s amazing food, wine, produce and scenery. 
We have the pleasure of taking you through the hills of Takaka Hill over to Abel Tasman, take a 50 min helicopter over to Marlborough, discover Richmond, Nelson, Neudorf, Mapua and many other places and all this whilst we stay in The Mudcastle in Upper Moutere. 
 
Day 1: We will pick you up from the Nelson area around 10-11am then we head off to various wineries  along with lunch at Wiamea Estate.
Booked; Tasting 1pm lunch 1:45pm 
 
After tastings and lunch before heading to our place of residence “The Mudcastle” for the next four nights and having a under ground cooked dinner. Roasted Lamb and Chicken, root vegetables. 
 
 
Day 2: We leave bright and early after a light breakfast to go fishing to catch our own Salmon and cook it for lunch 
Risotto cooking class to have with the Salmon
After this we discover the Abel Tasman, visit Pohara, Takaka towns and have a 1 hour cruise. 
Beer tasting in the afternoon followed by dinner in Mapua. 
 
Day 3: We take a short drive to Nelson and get on board a helicopter and fly over to the Marlborough region for wine tasting and lunch in the vineyards. The one way 45 min helicopter flight is over some of New Zealand’s most amazing mountains and waterways. The return trip is a 2 hour scenic drive. Dinner this evening will be in The Mudcastle then followed by wine and cheese in the Mudcastle.
 
Day 4: 3 hour cooking class with Matt to help prepare entree, mains and dessert for the evenings  Gala Dinner that will be held in The Mudcastle’s main dining room. During the day we discover Richmond and Neudorf wineries enjoying antipasti luncheon at Neudorf winery and visit a gourmet mushroom farm before heading back to The Mudcastle for the gala dinner.
 
Day 5: We finish our tour in Nelson with a visit to WOW; Wearable Art and Classic Car museum and lunch at Speights Ale House.
 
Dates: 
1st Tour:
5 Days/4 Nights starting 10am on the Monday the 23rd July and finishing at 1pm on Friday the 27th July 2018
 
2nd Tour:
TBC
 
Includes: 
5 action packed days throughout the the Nelson and surrounding areas including 4 nights accommodation at The Mudcastle in Upper Mountere.
Transport pick up from Nelson area and drop off back to the Nelson area.
All meals and beverages.
Salmon fishing. 
Entrance and costs of all wineries/galleries. 
45/50 min helicopter flight from Nelson to Marlborough wine region.
Cooking class, wine tastings, cheese tasting and beer tasting.
 
Costs: from $2150 per person 
 
For more information please e-mail Matt Dillow 
 
 
 
info@mattsproduce.com.au
 

 

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