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

oysters (min 4)

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

entrées

grilled scallops (GF/nuts) 20.00
w/ masabacha, black garlic puree and pine nuts
pan roasted baby octopus (GF) 20.00
w/ remoulade, chimichurri and confit pearl onions
salt and pepper squid (GF) 16.00
w/ chilli, garlic, coriander and lime
crisp fried king prawn salad (GF) 20.00
w/ chipotle salsa and juniper berry aioli
roast beetroot sponge and goats cheese sorbet (nuts) 16.00
w/ spinach puree, pine nut tartar and citrus caviar
singapore chilli, crisp fried soft shell crab (nuts) 18.00
w/ roasted peanuts, chilli and shallots
 

vegetarian menu

fattoush salad entree / 16.00
w/ crisp pita bread, garden peas, persian feta, cucumber and rocket
entree tasting plate entree / 16.00
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
vegetarian madras curry main / 22.00
w/ coconut chutney and basmati rice
main tasting plate main / 24.00
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
 

main courses

fish and chips 25.50
crisp fried in aged beer batter w/ tartare and lemon
fettuccine with cloudy bay clams 28.00
w/ tomato dust, chilli and white wine
crisp fried baby snapper (GF) 32.00
w/ sweet olives, capers and blistered cherry tomato sauce vierge
snapper pie 34.00
w/ roasted garlic, broccolini and soubise sauce
south indian fish curry (GF) 28.00
w/ pilaf rice and tomato kasoundi
maple glazed beef short rib (GF) 32.00
w/ black cherry mustard and triple cooked chips
 

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:
lemon meringue pie w/ lemon curd ice cream, italian meringue and berry compote 12.00
hokey pokey ice cream w/ caramel and almonds (nuts) 12.00
kahlua and honeycomb ice cream w/ caramel popcorn 12.00
 

desserts

yuzu jelly and thai basil sorbet (GF) 14.00
w/ honeycomb, mint meringue and yuzu custard
milk chocolate parfait 14.00
w/ dolce de leche, malt barley and salted caramel
mango bavarois 14.00
w/ spiced yoghurt sorbet and rosewater curd
strawberry eton mess (GF) 14.00
w/ balsamic, white chocolate ganache and white chocolate ice cream
“affogato” (GF) 15.00
3 scoops vanilla ice cream, liqueur and espresso coffee
selection of ice creams 11.00