Owner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington

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1 Manta works with local farmers and artisans to ensure the finest Australia produce is sourced for our customers. From 100% grass fed beef grown on the Rubis farm in Qld to the sustainable caught local seafood; Manta is committed to showcasing the best Australia has to offer. Owner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington

2 Seafood Experience Organic flat and sourdough bread Seasoned with black pepper, fennel seed, oregano, sea salt Served with Manta s extra virgin olive oil and chickpea, pumpkin, sumac spread Selection of Oysters (Eschallot & red wine vinegar / Green apple, spring onion, white balsamic) Raw tasting plate Seared Atlantic Scallops Jerusalem artichoke purée, pickled artichoke, green peas, jamon, pea shoots Blue swimmer Crab lasagne Moreton Bay bug & crab bisque A Manta Classic Rock Lobster slider Milk bun, spanish onion, iceberg lettuce, chipotle mayo Whole baked market fish Whole split King Prawns Manta hand cut angel chips truffle, parmesan Pavlova Lemon curd, strawberry sorbet, summer berries 98pp (minimum 2 people- must be ordered by the whole table) (only available Monday Thursday lunch & dinner) Additions - Whole live grilled lobster or whole live steamed mud crab MP Supplement whole market fish for Australian Grass Fed Meats, Rib off the bone $20pp Grass fed yearling, HGP free, MSA licenced, Severn Fields, Rubis family property, Texas Qld

3 Oysters All our oysters are freshly shucked to order and served with lemon and two classic dressings, eschallot & red wine vinegar and green apple, spring onion & white balsamic Greenwell Point Rock, South Coast, NSW 5 Lemon Tree Passage Rock, Mid North Coast, NSW 5.5 Merimbula Lake Rock, South Coast, NSW 5 Pambula Rock, South Coast, NSW 5 Port Stephens Rock, Mid North Coast, NSW 5 Wallis Lake Rock, North Coast, NSW 5 Cape Hawk Rock, North Coast, NSW 5 St Helen s Pacific, North East Coast, TAS 5 Merimbula Angasi, South Coast, NSW 6.5 Caviar See our daily additions for today s selection Trout Roe Pyrenees Mountains Osetra Karat (100% pure Russian) 35(30g)/48(50g) 190(30g) Caviar served with brioche, horseradish, crème frâiche Raw & Cured Hiramasa kingfish carpaccio 19 Green apple, spring onion, black pepper vinaigrette (Port Lincoln, SA) Atlantic scallop ceviche 19 Two minute ceviche, chilli, lime, garlic, fennel (Canada) Yellowfin Tuna tartare 19 Cucumber, radish, Japanese vinaigrette (Mooloolaba, Qld) House smoked Mt Cook Alpine Salmon 19 Yuzu aioli, baby herbs, lemon (Mount Cook, South Island, NZ) Pickled Spanish white Anchovies 19 Smoked tomato, goats cheese, chives, brioche (Spain) Tasting plate of 3 of above 35

4 Starters & Shared Oven roasted Sydney rock Oysters 6.5 Smoked tomato, chilli, worcestershire, jamón, goats milk feta (minimum 6) Tiger Prawn salad 28 Yellow peach, pickled fennel, spanish onion, baby herbs, black pepper vinaigrette (Qld) Fried Loligo Calamari 26 Black garlic aioli, pickled fennel, chilli salt, mâche (Hawkesbury River, NSW) Rock Lobster slider 17 Milk bun, spanish onion, iceberg lettuce, chipotle mayo (SA) Pumpkin, pine nut, goats cheese Arancini 18 Brown butter & roasted almond aioli, sage Blue swimmer Crab lasagne 34 Moreton Bay bug & crab bisque A Manta Classic (Shark Bay, WA) Seared Atlantic Scallops 28 Jerusalem artichoke purée, pickled artichoke, green peas, jamon, pea shoots (Canada) Spaghettini Mancini 27/39 Alaskan king crab meat, chilli, garlic, white wine, grape tomato, baby basil (Bering Sea, Alaska) Ibérico Jamón (36 months naturally cured) 28 McLaren Vale marinated olives, grissini (Spain) Char-grilled Octopus 29 Smoked tomato, goats milk feta, chilli, garlic, fregola, oregano, Pedro Ximénez vinegar (Port Lincoln, S.A)

5 Seafood Sourdough crumbed King George Whiting 46 Kipfler potatoes, aioli, preserved lemon, honey dill mustard vinaigrette (Kangaroo Island, SA) Pan fried Mt Cook Alpine Salmon 39 Baby beetroot, Jerusalem artichoke, yoghurt, horseradish, sorrel (Mount Cook, South Island, NZ) Oven roasted Cone Bay Barramundi 43 Carrot & cumin purée, broccolini, jamón, hazelnuts, white balsamic (Cone Bay, WA) Grilled baby Snapper 44 Green asparagus, tomato, capers, pine nuts, lemon butter (Hauraki Gulf, NZ) Whole Market fish - see our daily additions for today s selection MP Live & Crustacean Whole split King Prawns 49 Garlic, lemon, black pepper, butter (Ballina, NSW) Gladstone Mud Crab (N.T.) Alaskan King Crab claws mid section 18 / 100g Grape tomato, chilli, basil / Bottarga butter /Lemon, garlic, herb & black pepper (Bering Sea, Alaska) Tropical Lobster (Qld) Blue Swimmer Crab (SA) Live King Prawns (NSW) Sauce options- Grape tomato, chilli, basil / Bottarga butter / Lemon, garlic, herb & black pepper

6 Stone Char-Grill Manta is proud to be working together with Craig Cook s Tova Estate in the NSW Southern Highlands. All cattle is British bred Angus / Hereford cross, raised in cool climate pastures of clover and rye. Selected cuts of Manta s meats have been dry aged in Craig s custom built natural Himalayan salt rock cool rooms. This process helps tenderise and enhance the flavour of the meat. Flank Surf & Turf Rangers Valley 48 Butterflied king prawn, lemon, garlic, black pepper (200g, Black Angus, grain fed 300 days, marble score 5+, Glen Innes, NSW) New York sirloin 48 Mushroom, pink peppercorns (300g, pasture fed British bred Tova Estate platinum, dry aged minimum 30 days) Eye fillet 54 Caramelised onion purée, watercress, aged balsamic (220g, pasture fed, Black Angus) 1kg + Rib Eye Rangers Valley (suitable for two) (F1 wagyu steer, grain fed 400 days, marble score 5+, Glen Innes, NSW) Condiments fresh cut herbs, garlic, olive oil / mustards / horseradish cream Sides Manta hand cut angel chips, truffle, parmesan 19.5 Roasted swiss brown mushrooms, hazelnuts, butter, thyme 15 Steamed broccolini, chilli, garlic, our extra virgin olive oil, lemon 12 Seasonal lettuce leaves, spanish onion, cucumber, fennel, red wine vinegar 12 Char-grilled green asparagus, buffalo mozzarella, capers, basil, our extra virgin olive oil 17 Shaved savoy cabbage, grated parmesan, caratello balsamic, parsley 13

7 Dessert Classic citrus tart 18 Crème fraîche & summer berry salad Amedei dark and white chocolate terrine 18 Pineapple compote, pineapple sorbet Mango and coconut ice-cream sandwich 18 Pavlova 18 Passionfruit curd, peach, chantilly cream, strawberry sorbet Dessert sharing plate 39 Little sweet bites 15 House made ice-cream and sorbet selection 15 Affogato - vanilla bean ice-cream, espresso, handmade biscotti 12 Cheese Petit Sainte Maure Chèvre goats milk 50g (France) Pyengana cheddar cows milk 50g (Tasmania) Blu di Caravaggio buffalo milk 50g (Italy) Cheese tasting plate 28 Cheese served with handmade lavosh, fig paste, fruit and muscatels