Iconic Sydney seafood restaurant MANTA continues to set the bar for harbourside seafood dining with the introduction of their new winter menu. In conjunction with head chef Daniel Hughes, owner Rob Rubis has compiled an extraordinary seafood and red meat menu that utilises the freshest ingredients and is sure to drive away the winter doldrums.

"In my experience, winter in Sydney is often the best time to eat out", says Rob Rubis."Different seasons bring in different produce and we have designed the new menu to perfectly reflect what is best right now." The winter menu introduces a new raw selection, with superbly delicate combinations such as ocean trout tartare with horseradish crème fraîche, cucumber, eschallot and lemon oil. MANTA's reputation for selecting the finest and freshest selections of oysters continues in the new menu, with a choice of Sydney Rock, Native Flat Angasi, Claire de Lune, En Surface and Pacifics from various regions of Australia, all shucked seconds prior to arriving at the table. MANTA takes pride in having great, long standing relationships with their small and widely acclaimed oyster suppliers, and rests assured that the oysters arrive after being handled with special care by dedicated enthusiasts.

Delightfully well designed entrée dishes such as lemon and pepper seared tuna with watercress, shaved fennel, orange and black olive dressing will have the taste buds rejoicing before being treated perhaps to beautifully crispy skin ocean trout served with roasted celeriac, fennel, capers and a chardonnay vinaigrette. MANTA's selection of mud crab, lobster and king prawns are delivered live by air from Tasmania and the Northern Territory where they are held in our tank until ordered.

Clayton Wright of Wright's Butchers selects and delivers the most tender and succulent meats daily.

The extra virgin oil MANTA uses on their meats is Frantoio Franci, Villa Magra from Tuscany. The strong peppery characteristics perfectly complement the four selected cuts of beef. The vegetarian diner has been well catered for as well with some fabulous choices such as a risotto of wild mushroom ragu, green peas, parsley, lemon zest and mascarpone.

MANTA continues it's evolution into one of Sydney's most hip destinations with the opening this month of its luxe new bar. With spectacular views across Woolloomooloo Bay to the city skyline and a super stylish lounge area, the picture is completed by a spectacular cocktail selection compiled by master mixologist Grant Collins. It consists of an array of signature cocktails using only the freshest ingredients like the English Martini, the Manta Mary, the Cucumber and Campari Martini and the unique Manta Sangria.

"I created this cocktail list with Manta's perfect waterside location in mind." Said Collins. "It features an appealing, light, fresh cocktail list with many drinks perfect for pre-dinner and postdinner consumption."

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