Executive Chef Daniel Hughes and Head Chef Steve Hetherington are both Australian professionals who have honed their culinary approaches in some of the country’s most awarded restaurants.
You can choose to dine indoors, in the striking dining room, which has been recently refurbished, or there are more casual options just outside on the wharf for those eager to look out over the glamorous boats or the famous Sydney views.
The meal begins with crusty sourdough and cultured butter brought to the table, accompanied by a selection of seafood starters including caviar, oysters and dressed blue swimmer crab. Larger starters are also available with the crab bisque lasagne a favourite with locals. A selection of seasonal market fish can be served whole, or as fillets, with crabs, lobsters and clams also on offer and served fresh from the tank. While seafood is a major focus at Manta, there is an excellent selection of carefully handled steaks, with a range of creative accompaniments.
PSST! For a special treat, book in for their seafood experience – a nine-course tasting menu with matched wines.