6/29 Holtermann Street, NSW 2065
I went to Garfish awhile back and rekindled my love for seafood. It was clear from the get-go that this establishment’s faith rests firmly in quality fish. From an ever-changing specials menu reflecting the best fish in season to specifying the geographical origin of what would arrive on my plate, I knew I was in for a treat.
Spiced Yellowfin Tuna (NSW) with a side of Harissa Roasted Pumpkin, Chickpea and Parsley Salad with Garlic Yoghurt Dressing ($36) was a substantial slab of fish. The Mediterranean spice rub lovingly massaged into it was punchy enough to complement the delicious smoky character of seared tuna yet remained nuanced enough to not mask everything completely.
Roasted Hiramasa Kingfish (SA) with a side of Sautéed Brussel Sprouts, Salsa Verde and Toasted Almonds ($34) was the show-stealer of the evening. Its crisp skin alone was an other-worldly experience; impossibly light and crisp in texture yet possessing a wealth of sweet-salty marine flavour.
The jury’s still out on the Hiramasa Kingfish and King Prawn Sausage with Crushed Peas, Radish and Lime Buerre Blanc ($20). While the chewy-crunchy mouthfeel was undeniably pleasant, fish cannot provide that greasy stick-to-your-ribs bliss that its terrestrial counterparts can.
Chocolate Pave with Griottines, Almond Brittle and Orange Sauce ($13.50) was so smooth and rich that the subtle citrus edge fell somewhat short of being a true counterpoint. I reckon a slightly darker chocolate with a bolder bitter tang would have really brought it home.