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

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1 works with small dedicated 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 Texas 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 (served with lemon and green apple, spring onion & Italian white balsamic) Raw tasting plate Seared St. Jacques Atlantic Scallops Jerusalem artichoke purée, pickled artichoke, green peas, lemon & bottarga butter 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 natural with lemon and a green apple, spring onion & Italian white balsamic Be advised by your waiter for today s selection each 5 Caviar Trout Roe Pyrenees Mountains 35(30g)/48(50g) Imperial hybrid sturgeon 18 yrs 20g / 110 Osetra Russian 18 yrs 30g / 190 Beluga Iranian 25 yrs 10g / 125 Caviar served with brioche, horseradish, crème frâiche Raw & Cured Carpaccio (be advised) 19 Green apple, spring onion, black pepper vinaigrette St. Jacques Atlantic scallop ceviche 19 Two minute ceviche, chilli, lime, garlic, fennel (Canada) House smoked (hickory) king trout 19 Yuzu aioli, baby herbs, lemon (Goulburn River, Vic) Pickled Nardin Spanish white Anchovies 19 Smoked tomato, goats cheese, chives, brioche (Spain) Tasting plate of 3 of above 35 Available for purchase is Manta s own unique blend of extra virgin olive 29 (750ml, cold pressed, Fleurieu Region, SA)

4 Starters & Shared Oven roasted Sydney rock Oysters (minimum 6) 6.5 Smoked tomato, chilli, Worcestershire, jamón, goats milk feta Tiger Prawn salad 28 Yellow peach, pickled fennel, spring onion, baby herbs, black pepper vinaigrette (Qld) Blue swimmer crab 34 Handpicked & dressed crab meat, lemon & garlic aioli, Pepe Saya butter, brioche (SA) Fried Loligo Calamari 26 Black garlic aioli, pickled fennel, chilli salt, mâche (Hawkesbury River, NSW) Rock Lobster slider 18 Milk bun, spanish onion, iceberg lettuce, chipotle mayo (SA) Pumpkin, pine nut, goats cheese Arancini 18 Brown butter & roasted almond aioli, sage Crab lasagne 34 Moreton Bay bug & crab bisque A Manta Classic (Shark Bay, WA) Seared St. Jacques Atlantic Scallops 28 Jerusalem artichoke purée, pickled artichoke, green peas, lemon & bottarga butter (Canada) Seafood risotto 35/48 Aged organic aquarello rice, fish, mussels, prawn, scallop, crustacean stock, lemon zest, marjoram Char-grilled pallidus 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) Grilled king trout 39 Roasted dutch cream potatoes, crab, sorrel & lemon butter sauce (Goulburn River, Vic) Oven roasted snapper 46 Smoked eggplant purée, pine nuts, marjoram & orange crumb (New Zealand) Miso Patagonian toothfish 34 / 100g Shaved cabbage, pickled daikon, palm sugar & lime dressing, black sesame seeds (Heard Island, southern ocean, 4000km from mainland Australia) 200g Pan fried market fresh fish - off the bone Pantellaria capers, lemon, Frantoi Cutrera Sicilian olive oil Roasted whole market fresh fish - on the bone Pickled fennel, salmoriglio Market Price Market Price Live & Crustacean from our tanks Whole split King Prawns 49 (Ballina, NSW) Steamed Gladstone Mud Crab (Qld) Alaskan King Crab claws mid section (Bering Sea, Alaska) Grilled Eastern Rock Lobster (Qld) Steamed strawberry Clams (Bermagui, NSW) 16 / 100g 18 / 100g 29 / 100g 7 / 100g Sauce options- Grape tomato, chilli, basil / Bottarga butter / Lemon, garlic, herb & black pepper

6 Beef from the stone Char-Grill Wagyu top sirloin Shiro Kin 46 Seeded mustard & rosemary butter (200g, full blood wagyu, 500+days grain-fed, marble score 9+) Darling downs, QLD New York sirloin Tova Platinum 48 Swiss brown mushroom, pink peppercorns (300g, pasture fed British bred Tova Estate platinum, dry aged minimum 30 days) Southern Highlands, NSW Eye fillet Cape Grim 54 Caramelised onion purée, watercress, aged Caratello balsamic (220g, British bred cattle, 100% grass fed, MSA) North West corner, TAS Scotch Fillet Little Joe 49 Garlic, parsley, Frantoi cutrera extra virgin olive oil (300g, British Bred cattle, pasture fed, marble score 4-6,) Southern NSW 1kg+ Grass-fed Rib Eye on the bone Rubis Family Property (suitable to share) 11 / 100g (Yearling cattle, MSA, Rubis family property) Texas, QLD 1kg+ Grain-fed Rib Eye on the bone Rangers Valley (suitable to share) 16 / 100g (F1 wagyu steer, grain fed 400 days, marble score 5+) Glen Innis, NSW All meats served with tableside condiments Sides Manta hand cut angel chips, truffle, parmesan 19.5 Roasted swiss brown mushrooms, Piemonte hazelnuts, butter, thyme 16 Steamed broccolini, chilli, garlic, our extra virgin olive oil, lemon 12 Fresh cut cucumber, spanish onion, iceberg, dill, mint, marinated goats milk fetta, rosé vinegar 14 Large leaf rocket, N.T black figs, pine nuts, 24 month parmesan, caratello balsamic 16 Ox heart tomato, buffalo mozzarella (Campania), basil, primo Sicilian extra virgin olive oil 18 Shaved savoy cabbage, grated parmesan, caratello balsamic, parsley 14 Hand cut chips, Murray River sea salt (Sebago, QLD) 12

7 Dessert Amaretto crème brûlée 18 Roasted spiced peach, almond & chocolate biscotti Amedei dark chocolate pave 18 Salted chocolate shortbread, Chambord liqueur, blackberries Honey, vanilla bean & mascarpone semifreddo 18 Caramelised figs, pistachio, mint Pavlova 18 Lemon curd, chantilly cream, mango, 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 Délice de Bourgonge - triple cream cows milk 60g (Rhone-Alps, France) NV Veuve Clicquot Ponsardin Brut Reims, FRA Manta By Farr, Pinot Noir Geelong, VIC 18 Murray Bridge Ltd. Edition - cheddar cows milk 60g (Murray Bridge, SA) 2016 Manta By Farr, Chardonnay Geelong, VIC Terrazas Reserve, Malbec Mendoza, Argentina 16 Blu di Caravaggio - blue buffalo milk 60g (Lomdardy, Italy) 2011 Fonseca Late Bottled Vintage Port Portugal Carmes de Rieussec, Semillon / Sauvignon Blanc Sauternes, FRA 25 Cheese tasting plate 28 Cheese served with handmade lavosh, fig paste, fruit and muscatels