Quaff-ing with YumTable

Gastrology bloggers dined courtesy of YumTable.

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.

Read more about YumTable here.

Location: 436 Toorak Road, South Yarra

Phone: 03 9827 4484

Link: http://www.quaff.net.au/

Cuisine: European, Modern Australian

High Tea @ LuxBite

LuxBite in South Yarra has taken the tradition of High Tea and decorated it with a sprinkling of pop culture. In true LuxBite style, Tea for 2 is all about giving you a unique LuxBite experience filled with bright coloured, bold and exotic flavours.

LuxBite’s desserts push the boundaries in the most miraculous manner. They flavour combinations are interesting, complex but most importantly they work.

Unlike other High Tea experiences, LuxBite’s Tea for 2 allows diners to curate their own dessert platter. You get to choose any two drinks, four macarons, two cakes and two sandwiches from their wide range of delicious treats.

LuxBite’s range of desserts and macarons is truly amazing. The macarons on offer range from the more classic flavours such as Salted Caramel and Hazelnut, to modern twists such as Heilala Vanilla Crème Brulee and Bamboo Oolong Tea but it doesn’t stop there. LuxBite push things to the next level with flavour sensations such as Ribena Lemonade and Kaya Toast.

Each macaron we sampled was assembled with care and attention; the immense pride with which LuxBite produces its macarons is evident from not only the appearance of each macaron but also in texture and taste. Luxbite’s exhibit a clear passion, patience and most importantly, precision.  

Endless Love Macaron Cake

Inspired by Pierre Herme’s Ispahan: lychee ganache, rose cream, lychee, fresh raspberries, rose & lychee macarons

The combination of perfectly soft yet chewy rose and lychee shells, the decadent lychee ganache and rose cream filling was a marriage made in heaven; it was truly superlative in every sense.

Opera Banoffee

Hazelnut sponge, banana ganache, Sichuan pepper, chocolate crunch, salted toffee buttercream

The visually attractive “Opera Banoffee” was a magnificent layered creation. The mixture of the light hazelnut sponge, together with the slight kick from the Sichuan pepper, the intense richness of the ganache and the saltiness from the toffee buttercream produced a balanced and delectable dessert.

LuxBite’s Tea for 2 is a modern and decadent experience which is available at the fraction of the price of a full high tea. More than just an ordinary retail cake store, LuxBite is a fun, interactive workshop where people can go to embrace and indulge in the sweeter things in life. LuxBite founders and flavour-makers Bernard Chu and Yen Yee employ their artistic ingenuity to craft a diverse range of desserts that push the boundaries with great success.



Gastrology bloggers dined courtesy of LuxBite.