It’s Friday morning, the sun is shining on Sydney, let’s hope it will stick around for the weekend! The Kirribilli Team are all set for a busy weekend. Pictured below is Head Chef Mick Hicks (right) and his team.

Garfish Kirribilli Seafood Team

In this post we’ll tease you with the latest blackboard specials on offer at Garfish Kirribilli, an update on our Prix Fixe menu and more.

Breakfast this weekend?

garfish-foh-kirribilliLocals know that Garfish Kirribilli is a great place for that weekend breakfast, we’re open from 7.30am Saturday and Sunday.

Our breakfast menu has something for everyone, light options for a quick snack through to something a lot more substantial. The Garfish Breakfast (eggs, bacon, pork sausage, tomato, spinach and tomato relish w/ ciabatta toast) will stop any early morning hunger problems you might be experiencing!

Blackboard specials this weekend at Garfish Kirribilli

Head Chef Michael Hicks has settled in to Kirribilli, here’s just some of the specials waiting for you this weekend.

Steamed Spring bay mussels w chilli, speck, shao hsing and pineapple


Grilled octopus with tahini remoulade


Pavlova with grilled peaches, rose water mascarpone, pistachio and burnt caramel


Kirribilli Prix Fixe (set menu) options

We’ve been offering our prix fixe menu at Kirribilli for a while now, it’s been a popular option at lunch time. In short the menu has selection of entrées, mains and dessert. You choose the two courses that suit you on the day. Accompanied with a glass of wine or a beer the prix fixe menu is just $40 per person.

It has been available weekdays during our lunch service but we’re now offering it in the evenings between 5.30 and 6.30pm (Monday – Thursday). Great for that quick dinner after work or perhaps before heading over the bridge for the evening.

What’s on the Prix Fixe menu?

It changes every week, below is the current menu from today (November 11). It’ll whet your appetite we’re sure.


Grilled Octopus – w/ tahini remoulade

Salt cod croquettes – w/ chilli mayonnaise

Thai style king salmon ceviche – w/ papaya + nahm jim

Main Course

Swordfish (Coffs Harbour, NSW) – crisp iceberg lettuce, egg, parmesan +bacon crumb w/ anchovy ranch dressing

Beer battered fish & chips – w/ tartare + lemon

Goan fish curry – w/ pilaf


Pavlova – w/ grilled peaches, rosewater mascarpone, pistachio + burnt honey caramel

Creme Brûlée – w/ maple granola +. yogurt sorbet

With your choice of

Cookoothama sauv blanc semillion ’15 – King valley, Victoria

Bodega la flor melaba ’14 – Mendoza, Argentina

James Boag – Lager