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/ 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

seared scallops 22.00 / 32.00
w/ morcilla, beetroot + autumn leaves
smoked cod croquettes 18.00 / 26.00
w/ salmoriglio + prosciutto
salt and pepper squid (GF) 16.00 / 24.00
w/ chilli, garlic, coriander and lime
roast queensland eastern king prawns 22.00 / 32.00
w/ baba ghanoush, sumac + fine herb salad
maple house smoked atlantic salmon 20.00
w/ horseradish labneh + manuka honey
crisp fried soft shell crab 20.00 / 30.00
w/ singapore chilli sauce, shallots + peanuts

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 26.00
crisp fried in aged beer batter w/ tartare and lemon
roast moreton bay bugs 34.00
w/ nori, black garlic butter + miso aioli
roast whole baby barramundi (GF) 34.00
w/ bush tomato, piquillo, capers, olives + native basil
snapper pie 34.00
w/ roasted garlic, broccolini and soubise sauce
south indian fish curry (GF) 28.00
w/ pilaf rice and tomato kasoundi
grilled ‘grainge’ sirloin (GF) 38.00
w/ chimmichuri, chips + smoked paprika salt

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

desserts

muscat glazed autumn stone fruits (GF) 14.00
w/ spiced yoghurt, honeycomb + orange blossom sorbet
peanut + banana parfait (GF + nuts) 14.00
w/ chocolate + caramel popcorn
blood orange + almond cake (nuts) 14.00
w/ honey mascarpone + pistachio brittle
strawberries + cream 14.00
w/ white chocolate ice cream + strawberry sponge
hazelnut + espresso chocolate brownie 14.00
w/ hazelnut ice cream + date caramel
“affogato” (GF) 15.00
3 scoops vanilla ice cream, liqueur and espresso coffee
selection of ice creams 11.00