Tasssie Scallops!



That seems to be the theme of the specials at all three Garfish restaurants this week.

Our very own Stewart Wallace sent us this photo of today’s batch of scallops, fresh from the Sydney Fish Markets.

These are being featured on the specials boards at Manly, Kirribilli and Crows Nest. Read on for details on how they’ve been prepared at each venue.

Scallops in Manly

Manly head chef Michael has this great looking dish: grilled Tasmanian half shell scallops served with black olives, tomato, pancetta and truffle oil.

Photo below.


Scallops at Garish Crows Nest

Crows Nest head chef Hamish has a entrée dish prepared for guest this week.

Grilled scallops served with bush tomato chutney and golden raisin puree.

Photo below.


Kirribilli – one night only!

If you’re heading to Kirribilli tonight (Wednesday) then be sure to look out for this special: crumbed Tasmanian scallops with celeriac remoulade and lemon.



As well as the standard desserts on our winter menu our chefs are always changing up the specials to give regulars to Garfish something new to try. This week is no different.

Here’s a great example, in Manly we have this little temptation: steamed passionfruit and coconut pudding, served with coconut ice cream.


beerCrows Nest – Beer of the month

We’re featuring  this Bavarian beer in Crows Nest, if you come in and try it be sure to read the story on the back of the bottle!

Some notes from the brewer:

The specific selected yeast gives this “Weissbier” the unmistakable taste of diverse fruity beer flavors. A special brewing process with traditional bottle fermentation results in a particular bubbly, naturally cloudy “Hefeweissbier”