|
|
|
Entree woodside goats cheese, chive and hazelnut cannelloni, watercress, baby red and golden beetroots 27 lemon and pepper seared yellow fin tuna, shaved fennel, orange, frisée and ligurian olive tapenade 28 grilled atlantic scallops, braised pork shoulder and chestnut tortellini, celeriac and mushrooms 28 baked fish pie, kipfler potato, dill mustard, green peas, smoked salmon and chives 26 spaghetti of hand picked alaskan king crab meat, garlic, chilli, white wine and grape tomato 28 / 38 hand made taglierini, w.a. red claw yabbie tails, leek and fresh oberon truffles 39 / 49 pan fried garfish, king prawn and pancetta saltimbocca, jerusalem artichoke, baby spinach, walnuts and currants 26 Fish Manta works closely with leading seafood suppliers such as Fergusons Seafood from South Australia, and our dedicated fishmonger from Demcos Seafood selects and sources whole fish daily and hand delivers to our door where they are dry filleted for service. grilled whole market fish, sautéed s.a. vongole, salsa verde and lemon 42 pan-fried crumbed king george whiting fillets, kipfler potatoes, aioli, preserved lemon and cornichons 42 crispy skin ocean trout, cauliflower puree, w.a. red claw yabbie tails, green peas and mint 39 steamed murray cod, potato puree, oyster mushrooms, pencil leeks and white truffle butter 45 oven roasted herb and macadamia crusted blue eye, braised brown lentils, celery heart, spring onion and lemon oil dressing 43 bouillabaisse, roasted shellfish broth, king prawns, alaskan king crab, atlantic scallops, blue eye, vongole, red claw yabbies, black mussels and clarence river calamari served with char-grilled sourdough, fresh chilli and roasted garlic aioli (suitable for two) 98 Crustacean Manta’s lobsters and mud crabs are delivered live by air from Tasmania and the Northern Territory where they are held in our tanks until ordered. grilled whole yamba king prawns – parsley, garlic and olive oil half kilo or kilo | 49 | 98 steamed mud crab – bottarga, parsley and lemon butter market price grilled lobster – tomato, chilli, garlic and basil market price create your own grilled seafood share plate of lobster, mud crab, prawns etc. market price Beef from the Charcoal Grill The extra virgin oil we use on our meats is Frantoi Cutrera ‘Primo’ from Sicily. Its strong peppery characteristics blend perfectly with our selected cuts of beef. 250g eye fillet, garlic, parsley and primo extra virgin olive oil rangers valley, glenn innes, aged 30 days, 300 days grain fed angus beef, marble score 3+ 53 300g sirloin, garlic, parsley and primo extra virgin olive oil grass fed coorong angus beef from south australia, aged 30 days 43 330g scotch fillet, garlic, parsley and primo extra virgin olive oil rangers valley glenn innes 300 day grain fed angus rib fillet (graded to manta’s specifications) 49 500g t-bone, garlic, parsley and primo extra virgin olive oil selected and wet aged, grass fed 100% limousin beef from southern queensland 43 500g rib-eye, garlic parsley and primo extra virgin olive oil gippsland, vic, black angus, grass fed, dry aged for six weeks 58 600g black angus eye fillet, northern nsw, grain fed rangers valley, marble score 3+, roasted bone marrow, field mushroom, mixed greens and hand cut chips (selected to manta’s specifications, suitable for two) 129 whole roasted free range lamb rack, bordertown, south australia, sautéed baby spinach, garlic and lemon (suitable for two) 79 Sides manta ‘angel’ chips with truffle oil and parmesan, 15.5 hand cut chips with murray river salt 9 mixed greens, garlic, chilli and lemon 9 potato mash 9 roasted swiss brown mushrooms, button mushrooms, parsley and butter 13 baby iceberg, spanish onion, cucumber and trussed tomatoes 9 hand picked rocket, green apple, parmesan, hazelnuts and white balsamic 9 vine ripened tomatoes, mozzarella di bufala, basil and extra virgin olive oil 16 Dessert Manta is proud to serve the world renowned Amedei chocolate from Tuscany, Italy. Amedei is a superior chocolate of the finest quality. baked apple, sultana and rhubarb crumble, custard ice cream 16 amaretto pannacotta, coffee cream macaroon, orange and date salad 16 citrus curd, shortbread biscuit, chocolate and pistachio soil, candied compote and blood orange salad 16 amedei chocolate fondant, strawberries, mandarin sorbet, sesame seed brittle 18 warm vanilla rice pudding, poached corella pear, prune puree, toasted almonds, shaved amedei white chocolate 16 hand made selection of ice cream and sorbet 15 selection of petit fours and macaroons 12 Cheese
Chef: Daniel Hughes A 10% surcharge applies to Sundays and public holidays back to top |
||||||||||||||||||||
