Manta Woolloomooloo
Just beyond the hectic bustle of the CBD, past Hyde Park and down by the waterside Woolloomooloo wharf provides a haven of serenity. Such a rare atmospheric commodity is one we city dwellers must not squander and there are few complimentary activities as fit for such urban divinity than dining.
Rob Rubis heeds this call with Manta Restaurant and Bar where the best produce Australia's land and sea offers forth for our consumption is prepared with refined elegance and skill by chef David Hughes.
Seafood sourced daily from the Sydney Fish Markets is a cornerstone of the menu with its quality highlighted in the selection of raw appetisers. Ocean trout tartare with horseradish crème fraiche, cucumber, eschallot and lemon oil; hiramasa kingfish carpaccio with shaved fennel and Sicilian capers; king prawn ceviche with garlic, chilli, lime and baby basil; and yellow fin tuna with preserved lemon and salsa verde can be served individually or as a tasting plate to arouse the flavour senses.
Other oceanic delights such as blue eye with macadamia and herb crust provides a textural treat while crustaceans like whole king prawns with garlic and olive oil, steamed mud crab and grilled lobster complete an underwater smorgasbord.
If seafood isn't your thing then look to the char gill where you'll find a 500 gram rib-eye black angus, a 330 gram sirloin of grass fed Coorong angus beef and for the serious meat connoisseur there's the wagyu rib-eye roasted on the bone with field mushrooms, marrow and garlic.
While such decadence does attract a fine dining price range Manta also offer a weekend special that won't blow the budget with a two course ($49) or three course ($59) option including a complimentary glass of sommelier Lyndon Stenning wine selection of the day.
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