Chef Shaun Presland was Sake’s original head chef, and retains a consultancy position within the Saké group. His influence is apparent at Saké Manly, where, under Head Chef Shoji Toru, size and scope are taken to new levels.
The huge sushi bar is the central feature of this bright, cavernous space, which features water views, wooden floors and an exposed ceiling.
The full range of Japanese cuisine styles are available here. Start with the sashimi moriawase, where bonito, trevally, kingfish, cuttlefish, tuna and salmon are beautifully presented and incredibly fresh. Then move on to the classics in the nasu dengaku, where the tempura treatment enhances what is an already excellent rich, textural and satisfying eggplant dish. Indeed, it’s the simple dishes that indicate the attention to detail and care in a kitchen. The prawn shumai are impressively light, packed with flavour and texturally pleasant. For a clever bridging dish, try the grandmaster sizzle – a bunless burger with fries, but given the Japanese treatment of nuance and care.
PSST! They do a prix fixe lunch on weekdays for $49 (includes a glass of wine or beer).