Gastrology bloggers attended the launch of YumTable at Quaff recently.
Situated in the heart of Toorak Village, Quaff is a sleek and informal restaurant. Head chef John Psanis is a man with an impressive resume - having been a key talent behind The Botanical, Paysan, Browns and One Fitzroy Street. That vocational history is evident in Quaff’s menu, with Psanis’ innovative flair being showcased through dishes strongly grounded in French gastronomy.
The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional and elegant atmosphere.
The Yum Table launch was held in Quaff’s crystal room. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it was a comfortable setting and one that was perfect for discussing Yum Table, which launched in early September.
Carpaccio of cured atlantic salmon, fennel salad, infused olive oil
The carpaccio of salmon arrived as a plate of thinly sliced salmon topped with dressed fennel salad. It was a triumph of a dish both in terms of texture and taste, with the tender slithers of salmon contrasting nicely with the crisp fennel and the rich oil enhancing the lovely oily texture of the salmon.
Seared canadian scallops, sweet potato puree, prosciutto dust, parsley oil
Similarly well executed was a dish of caramelised scallops which were expertly seared and superbly complemented by the savoury prosciutto dust and the luscious sweet potato puree.
Confit duck leg, red cabbage, ricotta dumplings, sauce a l'orange
The skilfully prepared duck paired classically with braised red cabbage to great effect. The accompanying ricotta dumplings were delicious - rich and hearty yet light. It was a simple dish of an older age but one which was the highlight of an excellent meal.
Cinnamon panna cotta, rhubarb mille feuille
The cinnamon panna cotta was wonderfully flavoured with cinnamon and had a luxurious velvety texture. The rhubarb mille feuille was well-made, boasting layers of thin pastry and decadent cream. The dish was best enjoyed when all the elements were eaten together.
Quaff’s classic soufflé served with ice cream
The soufflé was superbly cooked and was absolutely delicious. We loved the airy consistency and the addition of berries for a slight tartness and the accompanying smooth and dense ice cream. It was a decadent end to a decadent meal.
Quaff presents well executed European and modern Australian cuisine which highlights innovative, yet familiar flavour combinations. It was the perfect backdrop for discussing food and wine and most importantly, for getting excited about YumTable.