During February 2014 we are celebrating our 10 year anniversary at Garfish Crows Nest. To celebrate, we’re transporting you back a decade and offering our best known dishes at 2004 prices!

Each week during February we’re offering one dish, check the schedule below.

Read the full Crows Nest Anniversary story

Anniversary Specials

Saturday 1st – Friday 7th February

fish and chips $19.50

crisp fried in aged beer batter with tartare & lemon

garfish_fish_and_chips
Saturday 8th – Friday 14th February

garfish original potato top fish pie $24.00

with roasted garlic, broccolini and soubise sauce

original_potato_top_pie
Saturday 15th – Friday 21st February

fish curry $24.00

with coconut chutney, raita and basmati rice

aromiatic_madras_fish_cury
Saturday 22nd – Friday 28th February

fish and chips $19.50

crisp fried in aged beer batter with tartare & lemon

garfish_fish_and_chips

Read the full Crows Nest Anniversary story

Wine of the Month

In conjunction with our special dishes offered throughout February we’ll also be showcasing the
Villa Maria Private Bin Sauvignon Blanc 2013 Vintage at the same price as the 2003 vintage. $7.00 by the glass or $31 by the bottle.

Why Villa Maria?

Garfish was one of the first restaurants in Sydney to have this wine on their list and to really lead the charge with the sales of sauvignon blanc, particularly New Zealand sauvignon blanc.

The wine is a perfect match for seafood with its crisp, clean flavours of passionfruit and fresh citrus.

Like us Villa Maria has also just celebrated a milestone with 50 years in the wine industry.

The owner and founder George Fistonich has spent 5 decades at the forefront of the New Zealand wine industry. He has made bold and innovative moves over that time like being the first to move to 100% screw caps in 2001 through to the emphasis on sustainable practices which are world reknowned.

Villa Maria is New Zealand’s most awarded winery.

The 2013 private bin sauvignon blanc recently won gold at the international wine challenge in the UK. This is the worlds largest and most prestigious wine challenge . The wine is now distributed to over 60 countries.

This current vintage has a myriad of flavours. The fruit was picked from various vineyards across the Marlborough region. On the nose gooseberry and passionfruit dominate with subtle hints of fresh citrus.

The palate is crisp and clean, interwoven with good acidity.

This is a wine that can be enjoyed with freshly shucked oysters, like the beautiful Sydney rocks that are lush and creamy at the moment, through to beer battered fish and chips or a roasted fillet of NSW trumpeter.

Available for the month of February $7.00 by the glass $31.00 by the bottle.