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 Tasting Menu 5 course 89pp / 4 course 79pp matching wines 50pp (minimum 2 people- must be ordered by the whole table) Organic sourdough & flat bread Seasoned with black pepper, fennel seed, oregano, sea salt Served with olives, Manta s extra virgin olive oil, white bean, paprika, roast garlic & walnut spread tasting plate (supplement with freshly shucked oysters) Fried Southern calamari black garlic aioli, pickled fennel, chilli salt, mâche (Port Lincoln, SA) Baked half shell scallop Jerusalem artichoke, crème frâiche, lentils, celery cress (Hervey Bay, Qld) Grilled silver dory Parsnip, chilli, garlic, cime de rape (Ulladulla, NSW) Sake braised short rib Spring onion, celeriac, pickled shimeji mushrooms, truffle honey vinaigrette (grass fed yearling, HGP free, MSA licensed, Severn fields, Texas, Qld, Rubis family property) (supplement with whole live grilled lobster or whole live steamed mud crab) Manta hand cut angel chips truffle, parmesan Pavlova Mango & lemon curd, passion fruit, Chantilly cream, strawberry sorbet

3 Organic sourdough & flat bread Seasoned with black pepper, fennel seed, oregano, sea salt Served with olives, Manta s extra virgin olive oil, white bean, paprika, roast garlic & walnut spread Oysters 5 Check our daily additions for varieties Raw & Starters Hiramasa kingfish carpaccio 18 Green apple, spring onion, black pepper vinaigrette, sorrel (Spencer Gulf, S.A.) Half shell scallop 18 Two minute ceviche, chilli, finger lime, garlic, fennel (Hervey Bay, Qld) Yellowfin tuna tartare 18 Cucumber, radish, Japanese vinaigrette (Mooloolaba, Qld) House smoked bonito 18 Fennel, apple, celeriac, yuzu aioli (Swansea, NSW) Pickled Spanish white anchovies 18 Smoked tomato, goats cheese, chives, brioche (Spain) Tasting plate of 3 of above 27 Fried Southern calamari 23 Black garlic aioli, pickled fennel, chilli salt, mâche (Port Lincoln, SA) Lobster slider 17 Bread Top milk bun, chipotle mayo (Far north coast, Qld) Pumpkin, pine nut, goats cheese arancini 18 Brown butter & roasted almond aioli, sage Blue swimmer crab lasagne 28 Moreton Bay bug & crab bisque (St. Vincent & Spencer Gulf, SA) Baked half shell scallop 26 Jerusalem artichoke, crème frâiche, lentils, celery cress (Hervey bay, Qld) Scampi risotto 35/45 Wild mushrooms, fresh Australian truffle (WA) 3pp

4 Mains Sourdough crumbed King George whiting 43 Kipfler potatoes, aioli, preserved lemon, honey dill mustard vinaigrette (Kangaroo Island, SA) Grilled silver dory 39 Parsnip, chilli, garlic, cime de rape (Ulladulla, NSW) Steamed blue eye 43 Celeriac purée, charred pencil leeks, truffle butter emulsion (Moana, NZ) Seafood broth Zuppa di Pesce 49 King George whiting, tiger prawns, pipis, mussels, half shell scallop, tomato, fregola, celeriac, garlic purée, charred sourdough Miso toothfish 53 Red cabbage, lime, black sesame, pickled daikon, aonori, Japanese vinaigrette (Glacier 51, Heard Island) Whole Market fish MP Sake braised short rib 39 Spring onion, celeriac, pickled shimeji mushrooms, truffle honey vinaigrette (grass fed yearling, HGP free, MSA licensed, Severn fields, Texas, Qld, Rubis family property) Eye fillet 49 Roast Jerusalem artichokes, porcini puree, thyme (grass fed, MSA, marble score 2+, Pinnacle, NSW) Berkshire pork cutlet 39 Apple & vanilla purée, savoy cabbage colcannon, mustard seed sauce, sage, crackling (Byron Bay, NSW) 1kg Rib-eye 98 Parsnip purée, winter vegetables, condiments (to share) (grass fed yearling, HGP free, MSA licensed, Severn fields, Texas, Qld, Rubis family property) Condiments served with meats All mains inclusive of steamed winter vegetables Live from the tank Lobster (Tas) Mud Crab (NT) Market Price Market Price Sauce options- Grape tomato, chilli, basil / Bottarga butter / Lemon, garlic, herb & black pepper

5 Sides Hand cut chips 10.5 (Sebago potato, Qld) Manta hand cut angel chips, truffle, parmesan 18.5 Roasted Swiss brown mushrooms, hazelnuts, butter, thyme 15 Seasonal lettuce leaves, Spanish onion, basil, mustard, lime 12 palm sugar vinaigrette Golden beetroot, goats milk feta, quinoa, celeriac, hazelnuts 15 young leaves Shaved savoy cabbage, grated parmesan, Caratello balsamic, parsley 13 Available for purchase is Manta s own unique blend of Extra Virgin olive oil 29 (McLaren Vale, SA)

6 Dessert Deconstructed apple & pear tart 18 Almond crumble, spiced ice-cream Amedei dark chocolate fondant 18 Orange and hazelnut salad, marmalade ice-cream Honey panna cotta 18 Aerated milk, tonka bean & milk granita, honeycomb Pavlova 18 Mandarin, lemon curd, 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 add your favourite liqueur! Cheese Locheilan farmhouse triple ring cows milk 50g (Victoria) Midnight Moon goats milk 50g (Holland) Saint Agur blue cows milk 50g (France) Cheese tasting plate 28 cheese served with handmade lavosh, fig paste, fruit and muscatels