Father’s Day

Celebrate with Dad this Father’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,  John Psanis.

Bookings are essential, so book now to avoid disappointment.

Sample Menu


salmon tartare
salmon and avocado tartare
capers, shallots, pickled cucumber, salmon roe

salad of peach and jamon
grilled peach, jamon, roquette, persian fetta and hazelnut dressing

lightly fried calamari salad
coriander, shallots, chilli, coconut red curry sauce

king prawns
pan fried king prawns
crab croquette, beetroot balsamic aioli

lamb brains
panko crumbed lamb brains
sicilian caponata, tarragon aioli, potato wafer

crispy skin quail
blood orange and shaved fennel salad, harissa yoghurt

pork belly
confit pork belly
mango and asian herb salad, tamarind sauce

bavaroise of roast capsicum
roast capsicum bavaroise
crumbed buffalo mozzarella, baby tomato, basil, red wine toffee



quaff’s fish pie
oven baked blue eye fillet with fresh vegetables
white wine & truffle cream sauce, parsley mash

fish fillet
crispy skin barramundi fillet
wild rice, asparagus, salsa verde

panfried peppered kangaroo fillet
sautéed nectarine and broad beans, snow pea tendrils, port and pepper jus

slow roasted duck
scallion pancake, soy cherry sauce

chargrilled eye fillet steak
battered onion rings, glazed green beans, paris butter

oven roasted chicken breast filled with basil mousse
glazed vegetables, chicken jus

vegetable tower
fried polenta, grilled eggplant, zucchini and capsicum
charred corn and chilli salsa and herb aioli

pan fried lamb rump
sweet potato puree, fried polenta, thyme and tomato jus



poached peach and vanilla custard flan, raspberry compote, mango sorbet

chocolate éclair, chocolate mousse, pistachio,
honey comb and passionfruit syrup
coconut parfait, pineapple and kaffir lime salsa, pineapple wafer
quaff’s classic soufflé, vanilla ice cream

fresh mixed berry eton mess, vanilla cream, meringue and persian fairy floss

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