By Andrew Starke

Manta Restaurant on Woolloomooloo Wharf has added a new bar to showcase its seafood and cocktail range.

Manta Oyster & Raw Bar hopes its combination of fresh oysters, harbour and skyline views and an extensive menu of creative cocktails will set it apart from wharf neighbours.

"We are one of the few Sydney restaurants that serves freshly shucked oysters," said owner Rob Rubis. "Our regulars include Claire de Lune Bouton from Batemans Bay, Coffin Bay Pacifics, Sydney Rock from Wallis Lake and Sydney Rock from Moreton Bay."

Cocktails by mixologist Grant Collins include: the Manta Martini (freshly crushed lychees & lemongrass shaken with Belvedere vodka & apple juice); Luxury Pomengranate Cosmopolitan (Belvedere Cytrus vodka shaken with Grand Marnier, organic pomegranate juice & fresh pomegranate) and Manta Bellini (Belvedere vodka shaken with freshly pressed raspberries & Chambord topped with champagne or sparkling wine).

“We source our produce daily to capitalize on the freshest seasonal produce available,” said head chef Daniel Hughes. “That is our passion at Manta.”

The Shout Team

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