Daniel Rudolph has joined the team at Sydney’s Manta in Woolloomooloo as head chef.
Rudolph comes from time spent working at venues such as Level 41 with Dietmar Sawyere and Peter Doyle; Sydney’s Langham Hotel; Berowra Waters Inn; and Paris’ Guy Savoy.
Rudolph also owns Sushi Nori in Sydney’s north with his wife and business partner Oksana.
“The opportunity to steer the menu and food vision at an independently owned venue as celebrated and as long-lived as Manta, in the heart of Sydney, was impossible to pass up,” says Rudolph.
Rudolph’s menu is now available at Manta and includes a combination of the venue’s signature dishes alongside the chef’s own creations.
Highlights include a scallop and mushroom entrée with porcini, pickled enoki, and parsley jus, plus a yellowfin tuna and kohlrabi salad with crisp barley and wafu dressing.
Rudolph is also working closely with Manta’s sister business The Commercial Fisherman’s Co-op in Port Stephens to source fresh seafood for the menu.
“Direct access to the best quality product, without the bother of a middle-man, was easily the cherry on top when considering the role,” continues Rudolph.
Rudolph’s menu is now available at Manta, 6/6 Cowper Wharf Roadway, Woolloomooloo, New South Wales.
