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

black sesame flat bread 7.00
w/ house made taramasalata
sourdough 4.00
w/ extra virgin olive oil + za’atar
grilled ciabatta 4.00
edamame beans 6.00
w/ wasabi salt
za’atar spiced crispy chickpeas (GF) 4.00
australian marinated mixed olives (GF) 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/ miso cream, pickled cauliflower + red cos (GF)
grilled port lincoln sardines 18.00 / 26.00
w/ tomato, mint + black sesame flat bread
salt and pepper squid (GF) 16.00 / 24.00
w/ chilli, garlic, coriander and lime
crisp fried tiger prawns 22.00 / 32.00
w/ okra, tomato + asam padas (GF)
confit salmon 22.00
w/ wasabi, pea + preserved lemon (GF)
prawn + scallop wontons 18.00 / 26.00
w/ lemongrass, coriander + master stock broth

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
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
aromatic madras fish curry (GF) 28.00
w/ basmati rice + coconut chutney
350g ‘cape grim’ t-bone (GF) 38.00
w/ truffle butter, chips + porcini salt

sides

chips (GF) 7.50
potato mash (GF) 7.50
rosemary + parmesan polenta chips w/ piquillo sauce 12.00
fattoush salad w/ persian feta, crisp pita bread, peas and sumac dressing 12.00
baby spinach + beetroot w/ goats cheese, pine nuts + 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 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

coconut + yoghurt panna cotta 14.00
w/ mandarin + coconut glass
spiced carrot + walnut cake (nuts) 14.00
w/ orange cream cheese + ginger + carrot sorbet
sticky date pudding (nuts) 14.00
w/ caramel macadamias, kahlua anglaise + vanilla ice cream
strawberries + cream (nuts) 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