We visited Garfish Crows Nest this week with Executive Chef Stewart and Head Chef Hamish to learn more about a new dish on the Winter 2014 menu.

Singapore chilli crisp fried soft shell crab

Featured as en entrée on the Crows Nest menu, it’s served with roasted cashew nuts, shallot and coriander.

Watch the video below to see it being prepared.

View the full Crows Nest winter menu here.

Prix fixe lunch menu at Garfish Manly

Our weekday lunch prix fixe menu changes throughout the week, this is what’s on offer today.

entrée

smoked fish and prawn croquettes w/ celeriac remoulade, grapefruit and rocket

seafood chowder w/ clams, squid, fish, scallops and parmesan crumb

salt and pepper squid w/chilli, garlic, coriander and lime

main course

capsicum fettucini w/ smoked fish, mussels and chorizo

fish and chips crisp fried in aged beer batter w/ tartare and lemon

roasted hanger steak w/ sautéed rapa, eschallots, smoked mushrooms and horseradish cream

dessert

pavlova w/rhubarb, strawberries and vanilla mascarpone

belgian waffle w/ hokey pokey ice cream, caramel sauce and almonds

steamed golden syrup pudding w/ rhubarb parfait

with your choice of

azahara  pinot grigio 2013, vic
azahara shiraz 2014, vic
dad & daves #1 pale ale

Specials in Crows Nest

Our blackboard menu always offers something ‘special’ the standout from Crows Nest this week is this: Masala barramundi fish cakes. Served with coriander & cumin yoghurt this is available as a entrée this week.

Masala-barramundi-fish-cake

Something sweet in Manly

If you’re heading to Manly today or tonight (you’ll have to be quick!) there is a dessert special that shouldn’t be missed: vanilla panna cotta with nutella luious mousse, praline and raspberry gel.

vanilla-pana-cotta