Our Mission

About Us

The owners of Garfish Crows Nest – Mike Nash, and Garfish Manly – Danen Yong, were both once employees of the restaurants. From the beginning, Garfish has made it a priority to treat their staff well, which equates to a very low turnover and the continuity of great service!

Mike and Danen are proud to continue this tradition and treat every employee and customer like family. In fact, it has become the Garfish ethos:

  1. To exceed customer expectations in everything we do.
  2. To source only high-quality seafood and produce from Australia and New Zealand.
  3. To treat all who enter Garfish with dignity and respect.
Crows Nest

Garfish Crows Nest

Mike Nash was one of the original Garfish restaurant’s head chefs at both Crows Nest and Manly in 2005, and purchased the Crows Nest location in 2021. Nash is credited with helping create and innovate the Garfish menu, which has seen Mike and his kitchen team collecting restaurant awards and customer accolades for over a decade.


Garfish Manly

Danen Young started his Garfish journey as a runner while going to university in 2012. Danen’s passion and love for people has helped him lead a highly praised service team who have collected numerous industry awards and customer voted accolades for the Manly restaurant, which he now owns.

Fresh Ingredients

Locally Sourced Seafood and Produce

One of the key ingredients to the Garfish restaurants’ success is their commitment to using only locally sourced seafood and produce from Australia and New Zealand. They also invite diners to watch them create each meal through the open kitchen concept.

The Garfish signature blackboard menu of “choose your fish and garnish” concept has also set them apart. Even better, their blackboard menu changes once or twice a day with chef’s specials, offering new and interesting menu choices each time you visit.

The team at Garfish looks forward to having you join them in Crows Nest and Manly very soon.


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