Menu Tasting at Garfish – Manly, Sydney Northern Beaches
Clockwise L to R: The spacious dining area in Garfish Manly; Alvin Quah from Masterchef season 2 and The Pom pose for camera; the tidy open plan kitchen
Come rain or shine.
I’ll be there, so long there is food involved. Despite the ill weather conditions tonight is particularly one of the most extreme in Sydney this winter, The Pom and I still brace ourselves through the gusty wind and horizontal rain, we eventually find ourselves on the north side of Sydney harbour along with a contingent of food bloggers for an intimate dinner at Garfish Manly.
Dodging rain, jumping puddles, we quickly take shelter inside the restaurant without even noticing the rest of the gang is already gathering inside at the front table mingling over a glass of Veuve Cliquot. But I have the feeling that there is an Asian baldy peering at me through the crowd as I shake the dews off my woolly top like a wet dog. We eventually make eye contact as he shouts out, “I know who you are!” The Asian baldy is Alvin Quah from Masterchef season 2, and we indeed knew each other way back before he is being recognised as the guy with the white framed spectacles who wiggled his toosh on national TV. Tonight we are not here for another Masterchef Australia auditioning, but will be on the other side of the kitchen tasting (and critique) a few new additions to their permanent menu.
Brasserie Bread original sourdough with Z'atar and extra virgin olive oil
Garfish Manly is the youngest of the Garfish family, established after Garfish Crows Nest and Garfish Kirribilli being the first back opened in 2002. The glass-tank restaurant is spacious with an open plan kitchen where patrons can observe the live action behind the pass while dining. Seafood is their specialties so it is no surprise that we will be tasting a few fish dishes on the new menu this evening.
We kick off the night with some delightful canapes. My palate loyalty lies with Sydney Rock Oysters, but the Pacific Oysters from Pipeclay Lagoon, Tasmania they served tonight is plump, fresh with the impeccably briny taste of the ocean. The Kingfish and Salmon tartare is a spoonful of glee, balanced well with soft sweet flesh and the bursts of salty tobiko roe. The generous portion of the calamari, rocket, date, parmesan and prosciutto wrap is more than a mouthful to be classified as finger food. It is a beautiful concoction of flavour and texture, but the tough chewy prosciutto rind is rather unexpected resulting a tug of war in my mouth. By the time I sit down ready for mains, I only then realised that the canapes are actually also part of the new tasting menu, and I didn’t take any photos of them all. Fail. I. Am.
If you ever wonder where those tasty sourdoughs served at Garfish come from, they are the masterpiece delivered from the ever popular Brasserie Bread bakery at Banksmeadow. We are very lucky to have David James, the CEO of Brasserie Bread to join us this evening and give us an informative talk about their creations. The distinctive “rabbit ear” cut on the loaf is not the only Brasserie Bread’s signature, but the delicious soft soury bread is the main reason that makes everyone craving for more.
Blue swimmer crab soup with avruga caviar and horseradish crostini
Like any good seafood restaurants, Garfish focuses on seasonal ingredients with fresh seafood brought in daily, which also means the specials menu changes regularly. Our first course is blue swimmer crab soup, a creamy white seafood bisque that is aromatic with an intense flavour of crab meat, served with a slice of crunchy Brasserie Bread horseradish crostisni. Unfortunately I can’t really detect any avruga caviar in the soup as mentioned.
We can’t help but ohh-and-ahh-ing in harmony when the Moroccan fish arrive at our table and being served in individual size white porcelain tagines. Unfortunately the wow factor only lasted until the lids are taken away…
Moroccan fish tagine with chermoula, preserved lemon & cous cous
Despite it now looks like being served in canine-friendly metal bowl, the mirror dory is grilled to perfection with a soft flakiness, served on a fiery moroccan chermoula that is definitely no shortage in the heat department. There are also baby beetroot, Dutch baby carrots, large green olives and preserved lemon which offer palate-cleansing relief from the spiciness. I can’t help but doused the soft couscous in the fragrant chermoula sauce, my kind of perfect winter warmer.
Dessert platter - Double chocolate tart with manuka honey, chilli and hazelnut; Belgium waffle with strawberry; Paris-brest caramelised Banana choux peanut brittle.
The dessert is a crowd-pleaser trio of silky smooth double chocolate tart with trails of sweet manuka honey and fizzy pop rocks for that little touch of Heston’s magic, the Belgium strawberry waffle is moreish while the Paris-brest caramelised banana choux is a puff ball of satisfying sweetness, with peanut brittle for that little extra crunchiness.
The roof is rumbling and the wind is still howling outside as we finish our meal, but we feel warm and contented from the friendly service and good food that Garfish has to offer. We’ve been told that they are still playing and tweaking the tasting menu as they go along, so nothing is confirmed. I guess we just have to wait and see what Garfish have up his sleeves for the new menu when time comes.
[The Pom and ATFT dined as guests of Garfish Manly. Thanks for a fabulous evening!]
Garfish 1/1/39 East Esplanade Sydney NSW 2095 P: (02) 9977 0707 Opening Hours: Mon-Thu,Sun 8am-10pm; Fri-Sat 8am-11pm
What is ATFT’s Titbits?
On a lighter note, something is brewing behind ATFT’s factory. I won’t give away too much details for now, but there will be lots of never-before-seen “titbits” to share with you all. Launch date to be confirmed, but sign up now and be the one to have the first bite.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
mmm pop rocks are awesome
chocolatesuze´s last [type] ..Chophouse- Sydney- Suckling Pig
Rabbit ear bread! What a cute name! The chocolate tart looks great and I always have a weakness for peanut brittle on a dessert menu.
Helen (grabyourfork)´s last [type] ..Win movie tickets to The Kids Are All Right
You cropped yourself out of the photo!
And I’m comforted to know I’m not the only one who lost the battle with the prosciutto rind =)
mademoiselle delicieuse´s last [type] ..Big Brekky the third- 12 April 2009
LOL the size won’t fit me in, so best to let someoneelse to be on the spotlight, I prefer to stay behind the camera anyway.
Love your review. It is honest, informative and refreshing with naturally, gorgeous photographs. I feel like I was there with you! Thanks Billy and friends
Yumm…. the Moroccan fish on moroccan chermoula ending with double chocolate tart, now that’s pure decadence
Nice pics too.
Anna Johnston´s last [type] ..DATE NIGHT – HOSPITALITY STYLE
Reckon the night was even better for the contrast outside of wind and rain … all scrumptious but my favourites the blue swimmer crab soup and the taginge … what a great night!!
Rebecca @ InsideCuisine.com´s last [type] ..Fish Tagine @ Garfish Manly
Smack your hand Billy, no photo’s of the canape’s?! Everything else looks gorgeous and very tasty. It must have been nice to see Alvin again!
john@heneedsfood´s last [type] ..Chophouse- CBD
Yes Mum.
dog bowl demands doggy bag..
Belgium waffle with strawberry – delicious!
I <3 Garfish but surprisingly never been there for dinner actually. Looks quite good
Yas @ hungry.digital.elf.´s last [type] ..Pig & Pinot dinner @ Chophouse 2