Manta Restaurant

$98.00pp (minimum 2 people- must be ordered by the whole table) supplement main course for australian grass fed meats, 1kg+ rib on the bon

all our oysters are freshly shucked to order and served with lemon and eschallot, spring onion, green apple, cracked pepper, white balsamic dressing please ask for our daily selection $5.00 each

brioche, crème fraîche, horseradish

sydney rock oysters - alaskan king crab - moreton bay bugs - whole tiger prawns - black mussels - hiramasa kingfish carpaccio - house hot smoked alpine salmon - condiments - $170.00

our daily market fish have been line caught by renowned australian fisherman

meats cooked on our stone char-grill served with tableside condiments

120ml

120ml

150ml

150ml

150ml

90ml

the coravin™ system uses technology that keeps the cork in the bottle, where it's been since the bottle was sealed. pour glasses and know that instead of oxidizing, the wine will continue to age naturally.

150ml

150ml

360ml

300ml

300ml

manta's proud association with celebrated winemakers gary and nick farr, has enabled us to create a bespoke 'manta' chardonnay and pinot noir, and has given us the opportunity to feature some older vintages of the famous by farr wines

perfumed, seductive and seamless are the three words which spring to mind about the sangreal pinots, which are the most 'feminine' in style

the farrside pinots are the more 'masculine', meaty, spicy and savoury, firm and edgy with a long textured finish

power and intensity, but also delicate and subtle 'the iron fist in the velvet glove' dark, spicy and lush

a powerful nose, with the depth and complexity of cool-climate shiraz. this wine is spiced with pepper and mineral elements, leaning towards earthy. followed by intense fruit and earthy long tannins to complete the delicate structure.

domaine sylvie spielmann is an 8 hectares organic and biodynamic certified estate, located in the village of bergheim in alsace (france). sylvie spielmann, a woman in tune with her exceptional terroir, made her first vintage in 1988, following the path of her mother. sylvie creates very fine wines from this special terroir: soils are of clay, marl and limestone and the former gypsum quarry creates a microclimate. these are first-class wines from alsace with a serious ageing ability. in sylvie's own words: "i decided to make the most of what my family and mother nature had given me… i could have settled for making very good wines. but i wanted to do better, at least in my view. i wanted to give them their own personality. i don't mean that they claim to be the best, but simply themselves. and if, as some say, they resemble me a little, all the better"! the domaine sylvie spielmann also encompasses two vineyards, which are rated "alsace grand cru": the grand cru altenberg de bergheim and the grand cru kanzlerberg. the blosenberg and engelgarten vineyards also possess particular qualities that merit a separate winemaking process.

60ml

60ml

30ml

30ml

30ml

30ml

30ml

val d'oca prosecco $16.00 / chandon blanc de blanc $19.00 / nv veuve clicquot $27.00

martini is one of the most famous cocktails in the world. originally made with gin and vermouth and garnished with green olives or lemon twist. however, over years, martini dry cocktail has changed a lot. the early decades of 20th century saw the gradual emergence of vodka in the usa and because gin was quite often described as being flavoured vodka, so vodka inevitably found the way into the ever drier martini.

james bond and his vodka martini made this drink famous. his preference of course was "shaken not stirred".

a "dry martini", means you would like less vermouth a typical dry martini will have a drizzle of dry vermouth while an "extra dry" only a drop or two of dry vermouth a "wet" martini is the exact the opposite, more dry vermouth a "perfect" martini, on the other hand, will be made with equal parts dry and sweet vermouth with your vodka or gin

green olives, lemon twist, lime twist, grapefruit or cucumber dirty martini? ask for a little splash of olive brine

40ml of gin, 20ml of vodka, 10ml of lillet blanc