Garfish Manly Restaurant
Garfish Crows Nest Lunch & Dinner Menu

Garfish Crows Nest Lunch & Dinner Menu

In addition to the seasonal menu displayed below, each Garfish restaurant also has a blackboard menu that changes daily with the freshest produce that we can source. The blackboard usually features at least six species of fish that can be cooked to your liking and matched with your choice of garnish. You’ll be invited to view this menu when next you visit.


australian marinated mixed olives (GF) 6.50
edamame beans (GF) 5.00
w/ wakame salt
chipotle spiced crispy chickpeas (GF) 4.00
black sesame flat bread 7.00
w/ taramasalata
sourdough 4.00
w/ extra virgin olive oil + za’atar
grilled ciabatta 4.00
w/ garlic butter

oysters (min 4)

oyster natural (GF) 4.00 ea
w/ spiced beetroot mignonette
oyster crisp fried 4.00 ea
w/ sea urchin and wasabi mayonnaise
oyster shot (GF) 4.00 ea
w/ bloody mary
harra (GF/nuts) 4.00 ea
w/ chilli, walnut and coriander
oyster plate 23.00 half doz / 46.00 doz
natural, crisp fried and shot


crumbed zucchini flowers 23.00 / 33.00
w/ blue swimmer crab and muhummara (nuts)
chargrille fremantle (wa) octopus (GF) 22.00
w/ tahini tartar and chimichurri
salt and pepper squid (GF) 16.00 / 24.00
w/ chilli, garlic, coriander and lime
half shell scallops (GF) 18.00 / 28.00
w/ soy, black beans and shallots
salmon tartare (tas) 22.00
w/ tapioca, nori and ponzu

main courses

fish and chips 26.00
crisp fried in aged beer batter w/ tartare and lemon
roast moreton bay bugs (GF) 34.00
w/ preserved lemon butter and juniper berry aioli
crisp fried whole baby snapper (GF, nuts) 34.00
w/ romesco sauce, almonds, tomato and paprika
snapper pie 36.00
w/ roast garlic, broccolini and soubise sauce
chermoula roast tiger prawns 32.00
w/ saffron linguine and labneh
350g cape grim t-bone (GF) 38.00
w/ salt and vinegar chips and tomato sauce


chips (GF) 7.50
potato mash (GF) 7.50
rosemary + parmesan polenta chips w/ piquillo sauce 12.00
baby spinach and beetroot w/ goats cheese, pine nuts and citrus, hazelnut dressing (GF/nuts) 13.00
green salad w/ red wine vinaigrette (GF) 7.50
steamed greens w/ citrus, hazelnut dressing (nuts) 7.50
blackboard garnishes available as sides 9.00

cheese selection

w/ lavosh, quince paste & fig jam
please ask your waiter for the day’s selection
1 pc / 9.00
2 pcs / 16.00
3 pcs / 24.00


lemon meringue pie 14.00
w/ sesame praline ice cream
dark chocolate marquise (GF) 14.00
w/ blackberry sorbet, white chocolate and spring berries
spiced mango parfait (GF) 14.00
w/ coconut and lime
rosewater yoghurt panna cotta (GF) 14.00
w/ rose petal sorbet and rhubarb
“affogato” (GF) 15.00
2 scoops vanilla ice cream, liqueur and espresso coffee
selection of ice creams 11.00
3 scoops w/ biscotti
(vanilla bean, white chocolate, sesame praline, rose petal sorbet, blood orange sorbet, berry sorbet, pear sorbet)