Avoid Disappointment

Due to the new laws on COVID-19 The Deck Cafe Lovedale is only allowed to seat 10 people but you can bring a picnic rug or camping chair and dine on our picturesque property whilst enjoying social distancing.

We are OPEN NORMAL TRADING HOURS for take-away meals through this time and look forward to seeing you.

Any questions please e-mail or call us!

(02) 4930 9007

Keep in touch by signing up to our newsletter

Deck Cafe Lovedale logo
(02) 4930 ­ 9007

Your Degustation Menu Delivered!

Time to cook like a PRO!

Thank you very much for your purchase of our Degustation Dinner. Below is the method on how to put together your 5-course degustation. 

On my face book page “The Deck Cafe Lovedale” As usual I will be cooking the dishes live and having a laugh with you guys!

Have fun and I truly hope that my idea of “Degustation to your Door” brings some smiles in your household. 

Bon appetit, Matt Dillow

Before you start you will need a few pantry items: butter, olive oil, salt and pepper. 

1st Course

FB Live; 5pm

Pancetta and pea arancini filled with buffalo mozzarella and tomato pomodoro sauce

Wine match; 

Tamburlaine ‘Au Naturel’ Preservative Free Sparkling

2 Arancinis

1 container of pomodoro sauce

1 small container of shredded parmesan cheese


Arancini; In flat medium pan place 100 mls of vegetable oil and get 180 degress then shallow fry your arancini till golden brown on one side then turn over and repeat then place arancini on flat oven tray in pre-heated oven for 6-8 minutes.

Pomodoro sauce; Heat in pan till hot and serve

To Serve; Place pomodoro sauce on plate and arancini on top sprinkle with shredded parmesan

2nd Course

FB Live; 6pm 

Slow baked salmon nicoise

Wine match; 

Tamburlaine 2019 Wine Lovers Sauvignon Blanc

1 container of slow baked salmon

1 container of cooked kifler potato, cherry tomatoes, beans, tomatoes, witlof

I small container of white anchovy salsa (Raspberry vinegar already added)

1 small container of olive tapenade

1 container of 2 boiled quail egg


Beans; Blanch beans in boiling water for 2 minutes when you take them out of the water place into a bowl of water with ice to cool them quickly. 

Peel quail eggs.

Slice potatoes or if you prefer dice them.

Mix the raspberry vinegar with the anchovy salsa.

To Serve; Place place potato and salmon into the witlof cup, add the beans and drizzle the dressing around then top with olive tapenade.

Cut quail egg in half and garnish the plate.

3rd Course

FB Live; 7pm

Seared USA scallop with pork belly rillette, roasted cauliflower puree and Pedro Ximenez macerated black cherries

Wine match; 

Tamburlaine 2019 Wine Lovers Chardonnay

1 container of 2 pieces pork rillette 

1 container of cauliflower puree

1 container uncooked cauliflower

1 small container of 2 scallops

1 small container of macerated cherries


Pork and Scallops; Heat a small pan on a medium high flame, add a splash of oil and knob of butter and when hot, sauté top and bottom of pork and the scallops at the same time until both are golden brown. If the scallops cook a little quicker take them out when they are done and remember they can be served  medium.

Cauliflower puree; Heat in pan till hot then serve.

Uncooked cauliflower; Break the uncooked cauliflower in little pieces and put on a flat oven tray drizzle with oil and sea salt and bake in pre heated oven at 190 degrees till cooked.

Cherries; Warm up the cherries in a small pan 

To Serve; Put a dollop of the cauliflower puree on a plate and smear. Add the pork rillette and place the scallop on top,  drizzle the sauce around, add the cauliflower florettes.

4th Course

FB; Live; 8pm

Duck confit pappardelle with roasted beetroot and Brandy butter sauce

Wine match; 

Tamburlaine 2018 Wine Lovers Shiraz

Tamburlaine 2017 Wine Lovers Full House (Cabernet Blend)

1 container of Duck confit meat 

1 container of diced beetroot with duck stock

1 small container of brandy butter

1 container of Baby English spinach

1 small container of orange gremolata


Pappardelle; Cook pappardelle in boiling water till cooked and strain.

Duck confit; Heat a small pan on a medium high flame, add brandy butter and duck meat and saute for 3-5 minutes then add the beetroot and duck stock and cook for a further 2 minutes stirring continually add the cooked pappardelle and toss well then add the baby English spinach fold through and serve.

Note; you will have more than enough pasta so leave some aside. 

To Serve; Simply place in pasta bowl and drizzle orange gremolata on top.

5th Course

FB Live; 9pm

Sabor Dessert Bar

Red berry web

Blackforest Gateau

Wine match;

Tamburlaine 2017 Noble Riesling

See you tube; https://youtu.be/wxBcRiQHZBE