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
Owner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington
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
More informationOwner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington
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
More informationOwner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington
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
More informationOwner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington
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
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zimzala on the beach at cronull a bread warm garlic loaf w shaved parmesan 10 oysters sydney rock oysters, natural gf 22/40 sydney rock oysters, mornay 22/40 sydney rock oysters classic kilpatrick gf 22/40
More informationWelcome to Wollongong s Premier Seafood Restaurant
Welcome to Wollongong s Premier Seafood Restaurant Winner of Restaurant Awards since 1986 and now in the Hall of Fame Lifestyle Channel I Love Food Awards State & National Winner 2009 Australia s Favourite
More informationPlates to Share. Herb and garlic bread 6.95 add cheese 1.00 add bacon and cheese 2.00
Plates to Share Herb and garlic bread 6.95 add cheese 1.00 add bacon and cheese 2.00 Trio of sliders 4.95 Each beef, pulled pork and chicken with lettuce and coleslaw 12.95 Trio Pizza Bianca 13.95 ricotta,
More informationBREADS. GARLIC PIZZA BREAD our home made pizza base topped with a mix of roasted garlic, parmesan & mozzarella cheese
MENU At the Sandstone Point Hotel we believe in only using premium Australian produce. Where possible we source our ingredients & seafood from the immediate Bribie region. We have our own extensive herb
More informationABOUT JELLYFISH. What ever your occasion, Jellyfish Restaurant is the place to be. -2-
EVENT PACKAGES ABOUT JELLYFISH With absolute river frontage, this is arguably the best located restaurant in Brisbane, enjoying striking views of the river and the Story Bridge. The decor is fresh and
More information10% surcharge applies on public holidays
TASTING MENU Amuse Bouche Sydney rock oyster yuzu & mango seaweed Albacore tuna crudo Sesame & olives ponzu vinaigrette coriander 2015 Josef Chromy Riesling, Tamar Valley, Tasmania Butternut squash & chestnut
More informationPlated Sit Down Menu
Plated Sit Down Menu Soup, Main and Dessert Canape (choose 4 items), Main and Dessert Entrée, Main and Dessert Canape (choose 4 items), soup, main and dessert Canape (choose 4 items), entrée, main and
More informationSTARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress
More informationSignature Menu. The Whole Package. 5 courses 100 Wine match 65
MENU FOR THE WHOLE TABLE ORDERED 24HRS IN ADVANCE Signature Menu Slow salt-cured Ora King Salmon fennel and coriander seeds, red pepper escabeche smoked cream cheese, Juponica garden herbs Creole Style
More informationCRUDO Steak tartare with egg yolk emulsion, cornichons, shallots, potato crisps
CRUDO Steak tartare with egg yolk emulsion, cornichons, shallots, potato crisps 17.0 Tuna tartare, spiced cucumber & avocado salsa, tomato, caper vinegarette 17.5 RFW prawn cocktail with crab & king prawn,
More informationHand-made Gnocchi pan seared, san marzano tomato, basil, crispy prosciutto w grana padano (vegetarian option available) 26
BISTRO OPEN ALL DAY FROM 12 UNTIL 9PM, 7 DAYS Every dish passionately prepared fresh in-house Our menu has been carefully created by our highly skilled chefs using fresh seasonal produce from local suppliers
More informationMonday nights. Tuesday nights. Wednesday nights. Thursday nights
Monday nights Italian Night Go Italian! All pizzas $20. All pastas $30. Tuesday nights 300g Cape Grim Rump Steak $24 (gf, no fries) 300gm Cape Grim aged rump with your choice of mushroom sauce, pepper
More informationEntrée. House baked ciabatta herb and garlic butter 9. Pumpkin and sage tortellini goats curd, pecans, pumpkin veloute, parmesan crisp 20
Entrée House baked ciabatta herb and garlic butter 9 Pumpkin and sage tortellini goats curd, pecans, pumpkin veloute, parmesan crisp 20 herbs and roasted peanuts, horseradish, nim jam dressing 21 Parsnip
More informationp a n d i p i z z a Rosemary & extra virgin olive oil or chilli & garlic v Add cheese $3
p a n e, o l i o e b a l s a m i c o Fresh bread served with marinated olives, balsamic & olive oil v 7 p a n d i p i z z a Rosemary & extra virgin olive oil or chilli & garlic v Add cheese $3 f r i t
More informationTHE BEACH RESTAURANT
Oysters Oman's first harvest long shell, delicate white flesh, clean nutty taste Tsarskaya White flesh, firm to crunchy, pure and intense, full bodied flavor *with lime, lemon & sauce mignonette *minimum
More informationentree cheesy garlic bread gf free available add $1.50 $7.50 crusty warm bread garlic butter herbs gratinated tasty cheese
entree warm bread roll gf free available add $1.50 $1.50 garlic bread gf free available add $1.50 $6.50 crusty warm bread garlic butter herbs cheesy garlic bread gf free available add $1.50 $7.50 crusty
More informationNever eat more than you can lift"
Never eat more than you can lift" Miss Piggy Please note We endeavour to serve sustainably grown or ethically caught seafood DF = Dairy Free GF = Gluten Free V = Suitable for Vegetarians While you re thinking
More informationSTARTERS. Pane de casa, garlic, olive oil, oregano, tomato, basil and grana padano GOURMET SALADS
STARTERS SOUP OF THE DAY... 7.50 FRESH SYDNEY ROCK OYSTERS... 6 17.00 12 26.00 PUMPKIN AND ALMOND ARANCINI... 14.00 Pesto, rocket and aioli SPICY CHICKEN WINGLETS...17.00 Served with our special secret
More informationWELCOME On behalf of the entire team and myself, I would like to welcome you to your new restaurant, here at THE LION. We are very proud and excited
CHEF S INTRODUCTION WELCOME On behalf of the entire team and myself, I would like to welcome you to your new restaurant, here at THE LION. We are very proud and excited to deliver not only a new venue
More informationGrilled King Prawns with tamarind and chilli served on a crisp Vietnamese salad drizzled with a mango, pineapple and melon salsa (gf)
Set Menu Two Courses -$37.00 per person Three Courses- $44.00 per person Minimum 50 people Choice of two options, served alternatively Includes bread roll and butter and freshly brewed tea and coffee Entrees
More informationNovotel Barossa Valley Resort Golf Links Road, Rowland Flat, Barossa Valley, SA, 5352
3 6 15 COCKTAIL@NOVOTEL DINNER@NOVOTEL BEVERAGES@NOVOTEL Novotel Barossa Valley Resort Golf Links Road, Rowland Flat, Barossa Valley, SA, 5352 * Catering & Menus Kit subject to change. Valid until December
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