Half a shell, double the taste at Manta's Oyster Month
Since a successful re-launch, Manta Restaurant and Bar are reverting back to its seafood roots by announcing an ‘Oyster Appreciation Month‘ packed with events and tastings this February.
Manta place huge emphasis on fresh produce and it has clearly influenced the vision for the new summer menu that headline with the freshest oysters in Sydney.
Since 2005 they have engaged with oyster farmer Tim Dumbrell to source the best bivalves in Australia so Manta diners can experience all the Pacific coastline has to offer. Tim is devoted to the farming of the flavorsome shellfish and is associated with oyster farms in Morten Bay and Greenwell Point.
“Each oyster has its own unique taste and texture depending on where it’s grown, how it’s grown and other climatic features. Some people don’t even know there’s a difference between pearl and edible oysters, which I am eager to educate the diners at Manta’s Oyster Appreciation Month,” says oyster farmer Tim Dumbrell.
To showcase Manta’s rich seafood history, an Oyster Appreciation Month will host multiple events throughout February.
On Wednesday 10 February, Tim Dumbrell hosted a casual oyster canape’s and demonstration. Guests were schooled during an intimate oyster tasting and shucking seminar by Dumbrell who differentiated between water species and how to shuck an oyster. Guests enjoyed several varieties including Sydney Rocks from the south and mid north coast, Pacifics, and Angassi oysters.
Manta's head chef Daniel Hughes works closely with Dumbrell to serve oysters that pack a punch in their most natural form or enhanced by side flavours to compliment the pallet.
“Oysters can quickly divide a room so I love the challenge of converting people using different ingredients. Rich in protein and full of flavour this delicacy can be served in multiple ways,“ says Hughes.
On Wednesday 24 February, Head Chef Daniel Hughes will host a formal sit down dinner while enlightening oyster enthusiasts on the cooking flavours and techniques that enhance these bite-sized aphrodisiacs. Did someone say bacon?
The oyster tasting menu will feature 3 different varieties of oysters, Sydney rock, Pacific and Angassi served in different ways over 4 courses. Tickets $95 per person for cocktail on arrival, four courses plus wine.
Manta’s sommelier, Christian Denier, will pair wines to oysters for the sit down dinner. “The trick is to match the acidity of the wine to the brininess of the oyster. I have a range of crisp, dry white wines and chardonnay based champagnes selected for the evening,” says Denier.
To conclude the Oyster Appreciation month, Manta will host a ‘Shuck Fest’ where a pop up oyster bar will shuck to order on the wharf for passers by. Natural or “naked” oysters with simplistic juices and oils are the most popular way to enjoy this delicacy so stop by the wharf on Sunday 28 February.
Visit www.mantarestaurant.com.au or email reservations@mantarestaurant.com.au to secure you spot to experience the freshest oysters in Sydney. 6 Cowper Wharf Road Woolloomooloo NSW 2011.
Source: Manta Restaurant, 18th February 2016
