After nine years on the iconic Woolloomooloo Wharf, Manta Restaurant and Bar has made some big changes. A fresh and modern rebranding, complete with a full refurbishment, new sommelier and a refined, simplistic menu will be revealed this spring.
The refurbishment and accompanying fit out is being lead by interior designer Sally Taylor from Sydney’s S.T.UDIO. “We have updated the current interior to add drama inside through use of finishes and visual display,” says Sally Taylor. The interior combines materials such as mother of pearl cladding in soft gold tones, coupled with raw oaks, grass cloth and a dramatic collection of brass chain chandeliers. “The palette provides a gentle nod to the Hamptons, adapted for this iconic Sydneyside setting,” explains Sally.
Manta’s head chef Daniel Hughes places huge emphasis on fresh produce and how it has influenced the vision for the new menu. “Myself and the passionate team at Manta have searched Australia in order to find the most unique, beautiful and local produce. Manta’s beef is farmed from the owner, Rob Rubis’ family property in Texas QLD. The beef is 100% grass-fed, hormone free and MSA Approved. I am also adamant on only working with seasonal and sustainably caught seafood that is strictly fresh, never frozen,” says head chef Daniel Hughes.
Manta’s new vision has customised the whole dining experience and they have started working with local producers to create products specifically for Manta’s diners. One of the newest products is Manta’s own brand of olive oil blended from 80% small carina olives from McLarenvale. With the utmost care going in to every aspect of Manta’s dining experience – the olive oil is perfectly matched with hand made bread that Daniel Hughes has specifically designed for Manta with the team at Sydney’s Grain Bakery.
The introduction of a new Sommelier, Christian Denier, will breathe fresh life into the wharf’s wine scene featuring Manta’s personal wine label in collaboration with Farr Wines. Christian’s French origins and involvement in some of the most esteemed hatted restaurants in the world will compliment his well travelled knowledge of culturally diverse cuisines and wines. “Living in Sydney has been a culinary discovery for the many foods available and multitude of wines which continue to fascinate me. I have constructed a wine list of local and overseas wines to match the beautiful flavours of Chef Daniel Hughes,” says Christian.
The new menu will offer seafood dishes to change weekly, according to season and availability; a grill section offering premium local meats including beef, pork and lamb, handmade pasta and dishes that embrace refined presentation while simplistically respecting locally sourced ingredients. Visitwww.mantarestaurant.com.au and follow @mantarestaurantandbar to experience new rays of Manta. 6 Cowper Wharf Road Woolloomooloo NSW 2011.