|
|
Manta’s oysters are hand picked and delivered directly to us by our growers Tim Dumbrell and Steve Feletti to ensure proper care all the way to your plate. Our selection changes daily, ensuring the best oysters in peak condition. sydney rock, port stephens, north coast, nsw 4.00 each sydney rock, greenwell point, south coast, nsw 4.50 each sydney rock, wallis lake, north coast, nsw 4.00 each half dozen tasting of above 24 dozen tasting of above 48 Caviar Manta’s range of premium caviar is served with crisp bread and seasonal condiments. ocean trout roe – 30g 38 oscietra – 30g 165 wild caspian sea oscietra – 30g 265 Raw Manta’s seafood is sourced daily from the best local produce available, focusing on freshness without compromise. With such exceptional natural quality, we offer this selection raw. king prawn ceviche, garlic, chilli, lime, pink peppercorns, baby basil 19 / 29 swordfish carpaccio, sicilian capers, shaved fennel, radish, orange 19 / 29 ocean trout tartare, horseradish crème fraîche, cucumber, ocean trout roe, lemon oil 19 / 29 yellow fin tuna, avocado mousse, preserved lemon 19 / 29 sharing plate of above 38 Appetiser san daniele prosciutto, grissini 16 / 26 fried clarence river calamari, rocket, aioli 16 / 26 pumpkin, pine nut and goats cheese arancini 16 / 26 smoked ocean trout, pickled fennel, capers 16 / 26 sharing plate of above 32 Joselito Iberico Jamon De Bellota world renowned, entirely acorn fed black pig, three years naturally cured 29 Entree char-grilled w.a. octopus, baby fennel, watercress, fregola, chilli, garlic and pedro ximénez vinegar 26 crispy goats cheese and hazelnut cannelloni, baby red and golden beetroots, frisée and balsamic 26 lemon and pepper seared yellow fin tuna, gazpacho salsa, baby herbs, lime and avocado mousse 28 seared atlantic scallops, sweet corn puree, jamon crumbs, oyster mushrooms and green asparagus 28 hand made tagliatelle, crystal bay prawns, broccolini, bottarga, chives and lemon butter 27 / 37 spaghetti of hand picked alaskan king crab meat, garlic, chilli, white wine and grape tomato 28 / 38 Fish Manta works closely with leading seafood suppliers and dedicated fishmongers who select and source whole fish daily and hand deliver to our door where they are dry filleted for service. grilled whole market fish, fried capers, fennel, radish, basil, lime and tarragon dressing market price pan-fried crumbed kangaroo island king george whiting fillets, kipfler potatoes, aioli, preserved lemon and cornichons 42 macadamia and herb crusted mooloolaba swordfish, eggplant puree, dried ox heart tomatoes and zucchini flowers 39 oven roasted humpty doo barramundi, carrot and cumin puree, green peas, pancetta, lemon and mint 43 crispy skin tasmanian ocean trout, asparagus, alaskan king crab, golden beetroots, hazelnuts and black olive dressing 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 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 58 rangers valley, glenn innes, aged 30 days, 300 days grain fed angus beef, marble score 3+ 300g sirloin, garlic, parsley and primo extra virgin olive oil 45 grass fed coorong angus beef from south australia, aged 30 days 330g scotch fillet, garlic, parsley and primo extra virgin olive oil 52 rangers valley glenn innes 300 day grain fed angus rib fillet (graded to manta's specifications) 500g rib-eye, garlic parsley and primo extra virgin olive oil 59 gippsland, vic, black angus, grass fed, dry aged for six weeks 600g black angus eye fillet, roasted bone marrow, field mushroom, mixed greens and hand cut chips rangers valley, northern nsw, grain fed, marble score 3+, (selected to manta's specifications, suitable for two) 129 wagyu rib-eye roasted on the bone, field mushroom, roasted bone marrow, garlic, parsley and primo extra virgin olive oil kobe cuisine, darling downs, qld, grain fed 500 days, marble score 5+ (suitable for two) market price Sides manta 'angel' chips with truffle oil and parmesan 15.5 hand cut chips with murray river salt 9.5 mixed greens, garlic, chilli and lemon 9 roasted swiss brown mushrooms, button mushrooms, parsley and butter 13 baby iceberg, radicchio, cherry tomatoes, cucumber and spanish onion 9 hand picked rocket, peach, parmesan, walnuts and white balsamic 10.5 heirloom 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. textures of amedei dark chocolate and piemonte hazelnut 18 passionfruit and tonka bean semifreddo, raspberry, pistachio, grand marnier and mint syrup 17 strawberry and vanilla slice, cracked black pepper and strawberry sorbet 17 warm chocolate fondant, amarena cherries, vanilla bean and cherry ice cream 18 amaretto pannacotta, poached peaches, stone fruit salad and almond biscotti 17 mango and coconut mousse, mango jelly, vanilla and white chocolate macaron 17 hand made selection of ice cream and sorbet 15 selection of petit fours and macaroons 12 Cheese
Swipe your Qantas Frequent Flyer card to earn 3 bonus points per dollar.
You must be a member of the Qantas Frequent Flyer program to earn points in accordance with the terms and Conditions of the Qantas Frequent Flyer program. A joining fee applies. Pay with Citibank “silver”, “gold”, “platinum”, “business” and “select” or ”citiBusiness" card to earn 4 points for every dollar spent.  Available for Citibank Rewards customers only Chef: Daniel Hughes A 10% surcharge applies to Sundays and public holidays back to top |
||||||||||||||||||||
