Manta Restaurant and Bar, located on Sydney’s Woolloomoolooo wharf, has appointed a new head chef, Steve Hetherington.

Hetherington has already been working at Manta as chef de partie, alongside executive chef, Daniel Hughes. 

Manta, which unveiled an extensive refurbishment last year, boasts a menu comprising sustainably caught seafood and local produce, with the restaurant’s beef farmed on its owner, Rob Rubis’ family property in Texas, Queensland.

“This has influenced my style of cooking as I always aim to treat produce with respect. Letting the fresh produce shine in a dish. Not smothering things in rich sauces. Always looking for balance of textures, acid, protein and fat in a dish,” said Hetherington.

The revitalised Manta menu offers seafood dishes that change weekly, according to season and availability; a grill section offering local meats including beef, pork and lamb; and handmade pastas.


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