Garfish

Specialties

Open for Breakfast, Lunch and Dinner seven days a week, Garfish’s unique menu is regularly updated, and you also have the option of customising your own meal.

In addition to the seasonal dining menu, each Garfish restaurant also has a blackboard menu that changes daily with the freshest produce that we can source, the blackboard usually features at least six species of fish that can be cooked to your liking and matched with your choice of garnish.

In an effort to secure the freshest seafood and achieve greater variety and selection, Garfish Restaurants have developed and implemented an in-​house seafood supply and processing facility on Sydney’s northern beaches, called Fish Source.

This ‘specialist’ designed program assists Garfish Restaurants In securing the best possible product. For guests it means fresher fish and greater variety to enjoy all year round.

Garfish Crows Nest is located at ⁶⁄₂₉ Holtermann Street, Crows Nest (off Alexander Street).

History

Established in 2006.

Mark Scanlan and Mark Dickey established Garfish restaurants in September 2002, with the opening of the Kirribilli Restaurant. Garfish Crows Nest followed in January 2004, and Garfish Manly opened in October 2006.

Meet the Manager

Robert L.

Manager

Garfish Crows Nest and Garfish Kirribilli are both overseen by Area Manager Carole Dunn, who is well known for her long history of managing Milsons, and who was promoted from the Restaurant Managers position at Garfish Crows Nest to assume responsibility for Garfish Kirribilli as well. Robert Lee is Restaurant Manager of Crows Nest, alongside Head chef, Tim Wesley.