Manta Restaurant and Bar, located on Sydney’s Woolloomooloo Wharf is preparing for the summer dining seasons by revealing a complete refurbishment, along with a new sommelier and a refined menu.

“We have updated the current interior to add drama inside through the use of finishes and visual display,” said Sally Taylor, interior designer at Sydney’s S.T.UDIO.

The interior combines materials such as mother of pearl cladding in soft gold tones, coupled with raw oaks, grass cloth and a collection of brass chain chandeliers.

“The palette provides a gentle nod to the Hamptons, adapted for this iconic Sydneyside setting,” she said.

The new menu, put together by Manta’s head chef Daniel Hughes, puts the spotlight on freshness and simplicity.

 “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 percent 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.”

Manta has also started developing its own products for the kitchen, including its own brand of olive oil, blended from 80 percent small carina olives from McLaren Vale, and bread that Hughes designed specifically for the restaurant together with Sydney’s Grain Bakery.

The restaurant’s new sommelier, Christian Denier, has put together a wine list featuring both local and overseas wines, as well as Manta’s own wine label, in collaboration with Farr Wines.

The new menu will offer seafood dishes that change weekly, according to season and availability; a grill section offering local meats including beef, pork and lamb; and handmade pasta.


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