Following its relaunch in 2015, Manta Restaurant and Bar on Sydney’s Woolloomooloo wharf will next month host its Oyster Appreciation Month.
The restaurant will work together with oyster farmer Tim Dumbrell, who is associated with oyster farms in Moreton Bay and Greenwell Point.
The month-long promotion will include a range of events such as a casual oyster canaps tasting and demonstration, where Dumbrell will conduct a shucking demonstration and will differentiate between different oyster species including Sydney Rocks from the south and mid north coast, Pacifics and Angassis.
There will also be a formal sit-down dinner for oyster enthusiasts, where head chef Daniel Hughes will run through ideal cooking techniques and flavour matches.
The oyster tasting menu will feature three different varieties of oysters – Sydney Rock, Pacific and Angassi – served in different ways and each course featuring a variety of those oysters.
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,” he said.
Denier’s appointment as sommelier formed part of the restaurant’s relaunch in October last year, which also saw the venue undergo a refurbishment and release a new menu.
To conclude the Oyster Appreciation month, Manta will host a ‘Shucks Fest’ where a pop-up oyster bar will shuck to order on the wharf for passers by.
