I am an avid seafood lover. Fish, molluscs, crustaceans – I love them all! I never quite understood people who don’t like seafood because I find that well-prepared seafood is such a delight to eat. It can be fresh and briny with the flavours of the sea, or delicate with a subtle sweetness. A restaurant that specialises in seafood is bound to excel at preparing and cooking seafood well, and Garfish definitely didn’t disappoint.
We were seated in the private dining room in the Manly restaurant, which had lovely glass walls which would provide an excellent view of the ocean during the day. Tonight the table was set with multiple wine glasses and a menu that included lots of seafood, so I knew we were in for a treat. John Reid from Reidistribute was guest speaker for the night, and is one of Garfish’s food suppliers. Each course on the menu tonight was paired with a cheese supplied by Reidistribute, as well as a final cheese and wine tasting course designed by John to highlight some of his favourite cheeses.
The first course was a shellfish bisque with steamed milk, avruga caviar, and a gruyere crouton. The shellfish aroma hit us as soon as the bowls were placed in front of us, and it took a lot of self control to take photos before digging in! The bisque was smooth and creamy and packed full of shellfish flavour. The gruyere crouton was another highlight, a crunchy bread wafer with blistered, melted gruyere on top.