Lunch & Dinnerdaily blackboard menu ( sample, menu changes daily) | fish
(best at market today)
28.00 Yellowfin Tuna (SA)
30.00 Spanish Mackerel (QLD)
26.00 Flathead (NSW)
30.00 Hiramasa Kingfish (SA)
24.00 Garfish (Tas)
28.00 Hapuka (NZ) | ...cooking method
(as suggested by chef)
...grilled or spiced
...grilled
...crumbed
...spiced or grilled
...grilled or crumbed
...roasted | with your choice of garnish
tartare, lemon & chips
tomato relish & mash
avocado, asparagus, frisee, witlof & red orange salad
sauteed savoy cabbage w/ confit garlic, eschallots, green peas & leek puree
wood roasted bull horn peppers w/ chickpea, herbs & a tahini & coriander dressing | specials
28.00
crisp fried soft shell crab
w/ green mango salad and palm sugar caramel |
bread | | sour dough
w/ extra virgin olive oil & zaatar | 2.50 | grilled ciabatta
w/ garlic butter or pesto | 3.50 | | ------------------------------------------------- | | freshly shucked rock oysters (min 4) | each | *oyster natural
w/ mignonnette dressing | 3.25 | oyster crisp fried
w/ soy, mirin and ginger | 3.75
| *oyster shot
w/ chilled cucumber and champagne sauce | 3.75
| oyster plate
prepared in the three styles above | 6/20
12/39 | | ------------------------------------------------- | entrees | | crisp fried zucchini flowers
filled with crab, salt cod and scallop; salsa verde and lemon | 18.00 | *grilled wa sardines
w/ chickpeas, persian feta and coriander | 16.00 | *salt & pepper squid
w/ chilli, garlic, coriander and lime | 16.00 | *seared hervey bay scallops
w/ pork hock and leek terrine and horseradish dressing | 20.00 | yellow fin tuna sashimi
w/ ponzu dressing and wasabi | 18.00 | *chermoula grilled king prawns
w/ lemon and parsley salad and sheeps milk yoghurt | 20.00
| | | | | ------------------------------------------------- | vegetarian menu | | *house made wood vegetable curry***
w/ raita and tomato onion sambol | 22.00 | *baby spinach salad
w/ goats cheese, beetroot and pine nuts | 14.00 | vegetarian taste plate
w/ selected samples adapted from the menu | 14.00/
22.00 | vegetarian tagliolini
w/ garlic, chilli, lemon and parsley | 22.00 | ---------------------------------------- | | | wood roasted menu*** | | | wood roasted oysters kilpatrick | 6/22.50
12/41 | rare roasted kangaroo fillet
w/ caramelised eschalot tartlet & beetroot chutney | 24 | *wood roasted shellfish bouillabaisse
w/ tomato and saffron | 32 | wood fired pot of boston bay sa mussels
w/ chorizo sausage. tomato, chilli & black olives | e/14
m/20 | wood roasted seafood selection:
oysters, sashimi, prawns, moreton bay bug and squid | entree only
28 | *hot smoked ocean trout
w/ spring vegetables a la grecque | 26 | | wood roasted fruit de mer platter (for 2) | 140 | | | | | --------------------------------------- | | | wood roasted crustaceans*** | | | basted w/ olive oil, herbs and lemon, and served with aioli, red pepper mayonnaise or lemon mayonnaise | | | *moreton bay bugs | e/27
m/32 | | *queensland tiger prawns | e/24
m/34 | | *new zealand scampi | e/32
m/44 | | champagne lobster | e/28
m/36 | | eastern rock lobster | market price |
| | main courses | | fish & chips
crisp fish in aged beer batter, chips & tartare | 24.00 | snapper pie
w/ sauce soubise and steamed broccolini | 32.00 | *aromatic kingfish curry
w/ basmati rice and raita | 28.00 | vongole tagliolini
w/ garlic, chilli, lemon and parsley | 26.00
| grain fed sirloin 250g
w/ cafe de paris butter and chips | 28.00 | *twice cooked asian spiced duck***
w/ a picked vegetable salad | 28.00 | *oven baked lamb rump***
w/ chickpeas, iman byaldi and coriander yoghurt | 26.00 | *whole crisp fried barramundi
w/ three flavoured sauce and green papaya salad | 30.00 | ------------------------------------------------- | side dishes
| | | *bowl of thick chips | 6.00 | | *creamy potato mash | 6.00 | | *baby spinach, beetroot, goats cheese and pine nut salad | 10.00 | | *crisp green salad w/ red wine vinaigrette | 7.00 | | *seasonal vegetable | 7.00 | | pilaf rice | 3.00 | | ------------------------------------------------- | desserts | | creme brulee
w/ passionfruit compote and tuille | 12.00 | bitter chocolate and honey tart
w/ chocolate sorbet | 12.00 | choux buns
w/ lemon, raspberry and white chocolate creams | 12.00 | *caramel parfait
w/ roasted pineapple and candied pistachios | 12.00 | | *selection of ice creams | 9.00 | *affogato
3 scoops vanilla ice cream w/ coffee, your choice liqueur | 14.00 | cheese plate | mp | | ------------------------------------------------- | | belgian waffle desserts | | | fresh belgian waffle served with your choice of: | | rum & raisin ice cream, caramelised banana | 10.50 | | hokey pokey ice cream, caramel and almonds | 10.50 | | belgian chocolate ice cream with mocha sauce | 10.50 | | fresh stawberries w/ strawberry sauce and cream | 10.50 | | ------------------------------------------ | | | after dinner drinks | | | remy martin v.s.o.p cognac | 9.00 | | cookoothama botrytis semillon, nsw 06 | 7.00/26.00 | | josef chromy botrytis riesling, tasmania, 05 | 8.50/32.00 | | frangelico, sambuca, drambuie, cointreau | 7.50 | | galway pipe port | 5.00 | | penfolds grandfater port | 8.50 | | r.l. buller fine old muscat or tokay | 5.00 | | limoncello | 8.00 |
Whilst every effort is made to keep this menu up to date, you may find that some dishes are not listed here, or are now unavailable. ***indicates available at Garfish Manly only
* indicates gluten free item
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Sunday surcharge of 5% applies, public holidays surcharge 10% ^ top |
