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
calamari
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
quail
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
kangaroo
panfried peppered kangaroo fillet
sautéed nectarine and broad beans, snow pea tendrils, port and pepper jus
duck
slow roasted duck
scallion pancake, soy cherry sauce
steak
chargrilled eye fillet steak
battered onion rings, glazed green beans, paris butter
chicken
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
lamb
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
cheeseboard
quince paste, walnut and raisin bread
delice de bourgogne brie, cashel irish blue, pyengana cheddar
