A La Carte

    • Entrées

    • pork belly

      22

      masterstock braised pork belly
      pickled red cabbage, asian herbs, soy toffee

    • scallops

      26

      seared west australian scallops
      scordalia, sauce vierge, fried leek

    • lamb brains

      21

      parmesan crumbed lamb brains
      sauce gribiche, parmesan crisps, fresh parsley and shallots

    • lamb tart

      24

      braised lamb shoulder tart
      caramelised onion and goats cheese

    • calamari

      24

      lightly fried calamari
      red curry sauce, shallots, chilli, fried curry leaves

    • sauteed gnocchi

      22

      sautéed gnocchi, spinach cream sauce, roast pumpkin
      shaved parmesan

    • 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
      sautéed potato, prawn and cauliflower, lemon butter sauce

    • chicken

      38

      herb crusted chicken breast
      sweet potato purée, broccolini, port jus

    • steak

      46

      chargrilled eye fillet steak
      celeriac purée, green beans, red wine jus

    • lamb rump

      42

      oven roast lamb rump
      eggplant parmigiana, basil and tomato sauce

    • duck

      42

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

    • mushroom pappardelle

      38

      homemade pappardelle, mushroom ragout
      roast garlic cream sauce

    • 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

      16

      espresso, vanilla bean icecream

      with frangelico, baileys, kahlua or cointreau