Sydney’s certainly been having a run of good weather and it’s certainly keeping us busy! Here’s the latest news from all three Garfish seafood restaurants.
This week, in Manly we’ve launched our new prix fixe lunch menu. Available during lunch service, Monday to Friday the 2 course menu is available with a glass of wine or beer for just $40 per person. Head Chef Michael Nash will be keeping the dishes on the menu moving based on fresh produce availability.
Read this post more details including the menu offering this week.
Our chefs have been working hard to keep the blackboard specials fresh and enticing! These are just some a couple of the highlights that augment our autumn menu.
Hamish in Crows Nest is featuring a whole baby snapper on his special board: crisp fried whole baby snapper w/ asam padas, tomato & Vietnamese mint.
There’s also a new seafood tart that’s added to the breakfast menu in Crows Nest: salmon & goats curd tart w/ scrambled eggs, rocket & truffle dressing.
This dish will be available ongoing at Crows Nest during breakfast.
Vivid Sydney is in full swing, Kirribilli is happy to be close to the action on that one. We’re seeing a lot of people visiting then heading into the city by ferry and some taking the chance to take a stroll over the harbour bridge to take in the lights. The festival goes through to June 9 so there’s still time to get along to see it.
Head chef John has an exciting new dessert special on this week: apple and vanilla mille feullie with whipped cream and syrup.
We’d like to congratulate Kirribilli sous chef Timo on the announcement of his engagement this week – congratulations!
Congratulations also to Lauren Corderoy, one of our apprentices at Kirribilli. She graduated this week with distinctions in her class – well done!
While on the topic of apprentices we’re currently on the lookout for new team members, more information is available here.