Generally, the more expensive and fancy the restaurant is, the more the food is handled and the more complex the dish becomes. Nonetheless, when it comes to seafood, there are times when it is best to allow the natural flavours of the ocean take centre stage. Garfish tends to do this.
When ordering the grilled ciabatta, I was given an and/or choice between the garlic butter and black olive tapenade toppings, to which I answered, "Both please!". The slices of bread were toasted lightly - no rock-hard or burnt bits - with thin layers of spread. The garlic butter tasted lovely, but the olive paste stood out more (probably more because it's less commonly found).
|Grilled ciabatta ($4.00)|
The shot glasses in the middle contained the 'oyster shots', which consisted of fresh oyster sitting at the bottom of Bloody Mary. While it was an interesting combination, the taste of the tomato was quite overpowering, making it too sour for me to finish. In the end, I only drank about half of the shot before picking out my oyster and moving on to the next part of the oyster plate.
|Oyster plate (half dozen) ($20.60)|
I actually started off my oyster plate with the oysters natural, which were accompanied with mignonette dressing. The sea salt and vinegar provided a nice kick to the oysters, refrained from interfering with its natural flavour, and was probably my favourite method of preparation for the day.
|Oyster crisp fried|
|Baby octopus ($18.00)|
|Beer battered fish ($25.50)|
|Poached Atlantic salmon ($30.00)|
Conclusion? Garfish manages to deliver tasty fish dishes that are uncluttered by excess ingredients. Nevertheless, the jury is still out regarding their treatment of other types of seafood.