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.

breads and starters

za’atar spiced flat bread
w/ house made taramasalata 7.00
sourdough (nuts)
w/ extra virgin olive oil and za’atar 4.00
grilled ciabatta
w/ black olive tapenade 4.00
grilled ciabatta
w/ garlic butter 4.00
australian marinated mixed olives 6.50
 

rock oysters (min 4)

oyster natural (GF) each
w/ mignonnette dressing 3.50
oyster crisp fried each
w/ soy, mirin and ginger 3.90
oyster shot (GF) each
w/ spiced gazpacho 3.90
oyster plate half doz / doz
natural, crisp fried and shot 21.00 / 41.00
 

entrées

grilled scallops (GF)
w/ broad beans, fennel, pomegranate and cauliflower 20.00
tempura sardines
w/ morcilla and zarzuela sauce 18.00
salt and pepper squid (GF)
w/ chilli, garlic, coriander and lime 16.00
crisp fried whole king prawns (GF)
w/ tomatillo and apple salsa and chorizo vinaigrette 20.00
blue cheese and pickled walnut salad (GF/nuts)
w/ beetroots, radish and pearl onions 18.00
atlantic salmon and red lentil croquettes
w/ bisque mayonnaise and chipotle 18.00
 

vegetarian menu

fattoush salad entree
w/ crisp pita bread, garden peas, persian feta, cucumber and rocket 16.00
entree tasting plate entree
w/ purple kale and sauteed oyster mushroom salad with tahini and sesame dressing w/ broccoli, cauliflower and green olives with parsnip puree and sumac dressing w/ roast pumpkin risotto with ruby chard 16.00
vegetarian madras curry main
w/ coconut chutney and basmati rice 22.00
main tasting plate main
w/ carrot and paprika puree with chickpea salsa w/ purple kale and sauteed oyster mushroom salad with tahini and sesame dressing w/ broccoli, cauliflower and green olives with parsnip puree and sumac dressing w/ roast pumpkin risotto with ruby chard 24.00
 

main courses

fish and chips
crisp fried in aged beer batter w/ tartare and lemon 25.50
sautéed queensland scallops
w/ pumpkin gnocchi, barberry, ricotta and preserved lemon butter 30.00
crisp fried baby snapper (GF)
w/ coconut masala, curry leaves and saffron coconut cream 32.00
snapper pie
w/ roasted garlic, broccolini and soubise sauce 34.00
middle eastern fish korma
w/ bukhari rice and tamarind chutney 28.00
honey and caraway roast lamb rump (GF)
w/ sweet potato skordalia and cavolo nero 32.00
 

sides

chips (GF) 7.50
potato mash (GF) 7.50
fattoush salad w/ persian feta, crisp pita bread, peas and sumac dressing 12.00
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 plate

 
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
 

belgian waffle desserts

house made belgian waffle with your choice of:
stone fruit compote w/ quinoa and coconut crumble and orange blossom custard 12.00
hokey pokey ice cream w/ caramel and almonds (nuts) 12.00
kahlua and honeycomb ice cream w/ caramel popcorn 12.00
 

desserts

spiced bread and butter pudding
w/ golden sultanas and ginger ice cream 14.00
artic fire panna cotta (GF)
w/ blueberry granita, mint mashmallows and vanilla pashmak 14.00
kahlua and fig crème brûlée (GF)
w/ coffee and black pepper glass 14.00
tiramisu (nuts)
w/ pistachio and rose petal brittle 14.00
“affogato” (GF)
3 scoops vanilla ice cream, liqueur and espresso coffee 15.00
selection of ice creams 11.00