Valentine’s Day

Treat your special someone on Valentine’s Day with a beautiful lunch or dinner at Quaff Restaurant Toorak in Melbourne’s leafy Inner South Suburbs. Choose from our stunningly designed menus from one of Melbourne’s best chefs.

Bookings are essential, so book now to avoid disappointment.

Sample Menu

2 courses – $65.00pp
3 courses – $80.00pp

Entrées

 

tuna
lemon pepper crusted seared tuna
avocado aioli, fried carrot, ponzu dressing

scallops
seared canadian scallops
apple and kohlrabi remoulade, korean chilli sauce

king prawns
pan seared king prawns, papaya herb salad
charred corn, sesame rice wafer, betel leaves

pork belly
confit pork belly
miso baked eggplant, blood orange, red wine toffee sauce

calamari
barbeque calamari
lemon, garlic, chilli, roquette and spanish onions

spanner crab spaghettini
spanner crab saffron spaghettini
tempura soft shell crab, chilli, garlic, basil, extra virgin olive oil

risotto
risotto of tomato, herbs, fresh mozzarella, fried basil

herb goats cheese
herb goats cheese roll
beetroot, orange, pear, walnuts and balsamic glaze, croutons

 

Mains

quaff’s fish pie
oven baked blue eye fillet with fresh vegetables
white wine & truffle cream sauce, parsley mash

fish fillet
pan fried fish fillet
sweet corn puree, lemon fennel and herb salad, pistachio oil

kangaroo
pan fried kangaroo fillet
peach and spanish onion, pickled beetroot, black pepper sauce

lamb rump
oven roasted lamb rump
pea puree, slow roasted tomato and black garlic, port jus

duck
slow roasted duck
beetroot puree and lychee, duck jus

steak
chargrilled eye fillet steak
sautéed onions and potatoes, tempura broccolini, chimichurri

chicken
oven roasted chicken breast filled with cajun spiced mousse
roast capsicum pesto, fried polenta, cherry tomato and coriander

spinach gallete
spinach, ricotta and fetta gallete
piperade, fried kataifi

 

Desserts

coconut crème caramel, toasted shaved coconut, lime sorbet

vanilla pineapple flan
salted caramel sauce, vanilla bean ice-cream

belgium chocolate parfait
strawberries, peanut brittle, balsamic glaze

quaff’s classic soufflé, vanilla bean ice-cream

mixed berries and mango
meringue, mango coulis, vanilla cream, edible flowers

cheeseboard
quince paste, walnut and raisin bread
delice de bourgogne brie, gorganzola, pyengana cheddar