A new dining experience for Manly

Sea Salt Society a new dining experience has just landed in Manly.

All about balance, healthy eating, kicking back and enjoying life. Their food is made from scratch on site and ingredients are sourced from local & sustainable suppliers wherever possible. They don’t follow any particular diet, but make an effort to supply a great range of gluten free, dairy free and vegetarian options.

Executive Chef Brooks Mayman, former Manly Skiff Club Executive Chef, a Chef’s Table Finalist in 2016 for Clubs NSW, Head Chef of Catering for Rockpool Events, and did a short stint with Chase Kojima at his casual dining venture Gojima at The Star.

Stand out brunch dishes include the Cali-Bowl with scrambled eggs, wild rice, pico de gallo, sweet potato, black-eyed beans, jacks cheese & smashed avocado, and the Garden Patch with raw slaw, kale, cucumber, broccolini, pumpkin, turmeric cauliflower, fermented veg & avocado sprinkled with dukkha.

Dinner options are designed to share and include our take on the traditional steak, egg & chips - jack’s creek wagyu hanger steak, sunny side up egg, sweet potato ruffles & house sriracha, and a gluten free chocolate lava cake with sea salted caramel ice cream & candied fig.

To balance of the delicious food, they offer a range of Australian natural, organic or bio-dynamic wines as well as kick-arse cocktails & craft beers.  While also serving Single O coffee & Rabbit Hole organic loose leaf teas.

Open from 7am – 10pm daily, with a limited menu between 3pm-5.30pm.