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 Please inform your waiter if you have any food allergies A 10% surcharge applies to Sundays and Public Holidays

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 Oven roasted Sydney rock Oysters (minimum 6) 6.5 Smoked tomato, chilli, Worcestershire, jamón, goats milk feta 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 Raw & Cured Caviar served with brioche, horseradish, crème frâiche 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 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) Shared entrée plate (suitable for 2) 49 Prawn salad - fried Loligo calamari - pumpkin arancini - seared Atlantic scallops

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 blue eye 46 Smoked eggplant purée, pine nuts, marjoram & orange crumb (Brown Mountain, NSW) Miso Patagonian toothfish (per 100g) 34 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 Live & Crustacean 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) 18 / 100g Sauce options- Grape tomato, chilli, basil / Bottarga butter / Lemon, garlic, herb & black pepper

6 Stone Char-Grill Flank Rangers Valley 43 Seeded mustard & rosemary butter (220g, Black Angus, grain fed 300 days, marble score 5+, Glen Innes, NSW) New York sirloin 48 Swiss brown mushroom, pink peppercorns (300g, pasture fed British bred Tova Estate platinum, dry aged minimum 30 days) Eye fillet 54 Caramelised onion purée, watercress, aged caratello balsamic (220g, pasture fed, Black Angus) Rib off the bone Rubis Family Property 74 (500g Grass fed yearling, MSA, Texas, Qld, Rubis family property) 1kg + Rib Eye Rangers Valley (suitable for two) (F1 wagyu steer, grain fed 400 days, marble score 5+, Glen Innes, 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 Summer fruit pavlova 18 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 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