Manta *UPDATED*
- Author:
- Jackie McMillan
- Posted:
- Wednesday, 14 December 2011
Not one to do things by halves, Rob Rubis has given diners even more reason to return to Manta, by hiring in gun pastry chef John Ralley. Fearing my ability to eat a seafood lunch then pay this up-and-coming pastry star my full attention, I sheepishly popped in for afternoon tea. Ignoring the fact that this is an excellent, produce driven seafood restaurant boasting a handpicked selection of Tim Dumbrell and Steve Feletti’s south coast Oysters ($48/dozen) was hard; but it’s actually a ripper spot to while away an afternoon, no matter what you’re supping upon. Guided by Ralley, I dived into a Tonka Bean and Passionfruit Semifreddo ($16), arriving as promised: “fresh, frozen and creamy.” It’s a perfect post-coital two-fork tango featuring a delicate passionfruit cigar caught in an intricate web of chocolate, surrounded by small flavour bombs in the form of freeze-dried raspberries. Blobs of Grand Marnier and mint dressing tie it all together. It’s outclassed by a stirring ode to Amedei Dark Chocolate – Tuscany’s chocolate pride and joy. The sculptural Textures of Chocolate ($18) begs for slow deconstruction, allowing one to savour each taste, texture and tonality of chocolate. So save some room, eh?
Manta
6 Cowper Wharf Road, Woolloomooloo
Ph: (02) 9332 3822 www.mantarestaurant.com.au
Modern Australian $$$$
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Story posted on Wednesday, 14 December 2011, filed under Dessert, Dining Guide, Seafood. Follow responses via the RSS feed.
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