Mark Scanlan and Mark Dickey’s Garfish restaurants continue to impress local diners with great quality seafood and a menu that is continually being tweaked’ to ensure variety for their guests. Now settled in as Executive Chef at Garfish Kirribilli, Chef Michael Hicks worked his way up through the ranks, starting at Garfish Manly as sous-chef before completing a stint at Garfish Crows Nest.
Not far from the harbour, Garfish Kirribilli offers a lovely dining room or charming ‘sidewalk’ tables, which are well protected from the elements and a superb lunch spot on a lovely sunny day. The ‘best of the day’ menu offers the freshest seafood sourced from the markets, cooked to your preference, with sauce and sides of your choice. Daily blackboard specials and an à la carte menu round out the choices, with all dishes prepared to highlight the freshness of the fish.
PSST! Garfish Kirribilli also offers an exceptional breakfast menu, available Monday to Saturday from 7.30am and Sunday from 8.30am.