Quaff
Editorial
Classically trained head chef John Psanis has created a menu that is a blend of European and modern Australian cuisine and is known for utilising fresh produce of the highest quality. Breakfast is served daily from 8am but for the late-risers save yourself for the lunchtime gravalax salmon Panini with rocket, sour cream, capers and Spanish onion. At dinnertime, start with a main of crispy skin chermoule quail with a salad of blood plum, wild roquette and blue cheese. Follow with the chargrilled eye fillet on creamy mash with baby beetroot, watercress and mustard remoulade. Finish with the baklava style ice-cream drizzled with honey and walnut syrup.
Veda Wickens, April 2007
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AdamStands
October 07, 2011
James Klapanis is owner of this restaurant and does not pay his staff or suppliers. Do not support this business. He owes al ot of money to many companies, chefs, waiters and bar staff. He drives $200,000.00 Mercedes Bends. Flash your cash when you don't pay your bill. Good work James
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