Manta at the Wharf, Woolloomooloo has one of Sydney's best restaurant settings. The decor is modern, and the restaurant is spacious, featuring sea-greens and blonde wood with a large mural along the back wall creating artistic finesse. A lounge/bar area on the boardwalk gives you the chance to see and be seen on Woolloomooloo Wharf whilst having a drink.
FOOD & BEVERAGE
Manta's seafood menu changes daily and reflects the seasonal bounty of Sydney's Seafood Markets. Chef Daniel Hughes believes that it can only be a matter of hours from ocean to plate if seafood is to deliver on its flavour potential, so every morning Manta's fishmonger is charged with selecting the freshest, highest quality fish. All of Manta's fin fish and shell fish is prepared simply, so that the natural flavours of each are highlighted. Manta offers a good variety of oysters, with a choice of Sydney Rock, Native Flat Angasi and Pacifics from various regions of Australia, all shucked seconds prior to arriving in front of the diner. Hughes has a long-standing relationship with Clayton Wright of Wright's Butchers, and together they select meats from the best producers in Australia particularly from northern NSW and Queensland. Ranging from $45 to market price for wagyu, these steaks aren't cheap, but as Simon Thomsen conceded, the food is good value considering what you're getting. Manta's wine list features a well balanced selection of mature favourites and boutique labels with a strong focus on quality.
Manta's association with celebrated winemakers Gary and Nick Farr has produced a bespoke ‘Manta by Farr' chardonnay and pinot noir of exceptional character.
6 Cowper Wharf Road,
Woolloomooloo NSW 2011