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
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
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
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
