A La Carte

• • Entrées

  • quail

    21

    crispy skin lemon pepper quail
    sweet potato puree, grape and walnut jus

  • scallops

    26

    seared canadian scallops
    cauliflower puree, tempura cauliflower, chorizo crumb

  • spanner crab spagettini

    26

    homemade saffron spagettini, spanner crab, chilli, basil
    extra virgin olive oil, lemon, tempura soft shell crab

  • zucchini flowers

    22

    tempura zucchini flowers, herbed ricotta and goats cheese
    romesco sauce, fried capers, macadamia crumb

  • calamari

    22

    salt and pepper calamari
    romesco sauce, roquette and spring onion

  • duck terrine

    22

    homemade duck orange and hazelnut terrine
    grilled bread, quince paste and petit salad

  • Mains

  • quaff’s fish pie

    41

    oven baked blue eye fillet with fresh vegetables
    white wine & truffle cream sauce, parsley mash

  • fish fillet

    42

    pan fried fish fillet
    lemon infused green pea puree, shaved fennel, baby herbs, pangritata

  • chicken

    38

    cajun spiced chicken breast
    asparagus and charged corn salsa, avocado mousse

  • steak

    46

    chargrilled eye fillet steak
    truffle mash, sautéed spinach, black pepper jus

  • kangaroo

    41

    pan seared kangaroo fillet
    kohlrabi remoulade, snow pea tendrils, apricot and rosemary jus

  • duck

    42

    slow roast duck
    corn fritter, glazed baby carrots, lychee duck jus

  • sauteed gnocchi

    38

    panfried potato gnocchi
    baby tomato, broccoli, chilli and buffalo mozzarella

  • sides

    10-12

    country greek salad
    garden salad
    broccoli and cauliflower, chilli, flaked almonds
    sauteed spinach, garlic
    golden french fries
    creamy mashed potatoes

  • Desserts

  • passionfruit parfait

    19

    caramel popcorn, strawberry and passionfruit sauce

  • crostoli mille feuille

    20

    vanilla cream, raspberry coulis, flaked almonds, vanilla ice cream

  • chocolate panna cotta

    19

    orange and baby herb salad, chocolate soil

  • quaff’s classic soufflé, vanilla ice cream

    22

  • cheeseboard

    24

    quince paste, walnut and raisin bread
    delice de bourgogne brie, cashel irish blue, pyengana cheddar

  • affogato

    10

    espresso, vanilla bean icecream

    with frangelico, baileys, kahlua or cointreau                       16