A refreshing sea breeze, a plate of fresh seafood, and a glass of your favourite wine within reach – sounds like the perfect addition to any wedding, no? Perched on the edge of Sydney Harbour, Manta is the epitome of inner-city elegance, with its soaring windows, French-esque wicker chairs, and crisp, white linen an undeniable enticement to every passer-by.
Their reputation as the premium purveyor of the city’s seafood is more than well deserved, with owner and founder Rob Rubis collaborating with award-winning executive chef Daniel Hughes to create a menu that is sophisticated yet elegantly simple.
While the menu primarily focuses on premium seafood, Manta is fast becoming known for the quality of their pasture to plate, with an impressive selection of meats sourced from sustainable Australian suppliers littering the menu.
Manta prides itself on knowing their suppliers’ farmers and fishermen by name, with this extraordinary knowledge of their ingredients translating to their dishes. Sommelier Samuele Sampirisi, on the other hand, is an awarded master of food and wine matching, while he has a wealth of experience working in some of the world’s finest restaurants. His expertly curated wine list includes a selection of current and aged wines; from well-known favourites to more obscure boutique choices.
Their exceptional event planning has also gained an inspired following, with their superb skyline views, waterfront dining and world-class catering making this Sydney restaurant an essential for the modern wedding.
The dining room seats up to 80 guests, while private parties of up to 200 can enjoy the best waterfront dining the city has to offer, with the area encompassing both the dining room and the alfresco setting along the boardwalk. Manta can tailor their space to suit the needs of your wedding party, while the venue is highly accessible with plenty of street parking, a taxi rank just down the way, and easily arranged water transport.
Click here for more information about Manta Restaurant and their Wedding Packages
Article written by Alison Donnellan