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.

grazing

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

oysters (min 4)

oyster natural (GF) 3.50 ea
w/ spiced beetroot mignonnette
oyster crisp fried 3.90 ea
w/ soy, mirin and ginger
oyster shot (GF) 3.90 ea
w/ bloody mary
rockerfeller 3.90 ea
w/ spinach crumbs and butter
oyster plate 21.00 half doz / 41.00 doz
natural, crisp fried and shot
 

entrées

charred clarence river octopus 20.00 / 30.00
w/ chipotle + piquillo (GF)
steamed kinkawooka mussels (GF) 18.00 / 28.00
w/ lemongrass, chilli + kaffir lime
salt and pepper squid (GF) 16.00 / 24.00
w/ chilli, garlic, coriander and lime
half shell scallops (GF) 18.00 / 28.00
w/ guindilla pepper + chorizo crumb
bruni island atlantic salmon ceviche (GF) 22.00
w/ blood orange and hibiscus
 

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 (GF) 34.00
w/ harissa butter + lime aioli
crisp fried whole baby snapper (GF, nuts) 34.00
w/ black bean sauce, peanuts + coriander
snapper pie 36.00
w/ roasted garlic, broccolini and soubise sauce
pappardelle and coffin bay vongole 20.00 / 30.00
w/ lemon cream, ricotta and baby spinach
smoked cape grim brisket (GF) 38.00
w/ salt and vinegar chips
 

sides

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
 

desserts

lemon meringue pie 14.00
w/ sesame praline ice cream
dark chocolate marquise (GF) 14.00
w/ blackberry sorbet, white chocolate and spring berries
caramel cheesecake (nuts) 14.00
w/ peanut brittle + salted caramel
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, pear sorbet, blood orange sorbet, berry sorbet)