Sydney seafood fine diner Manta has announced the new chef team who will be leading the kitchen.
James Green has been appointed executive chef after time at venues including David Chang’s Momofuku in Canada and Sydney’s Icebergs and North Bondi Fish.
He will be joined by former Banksii and Paddo Inn talent Matt Smith, who has taken on the head chef role.
It marks a new chapter for the waterside restaurant at the Woolloomooloo Finger Wharf after the departure of Daniel Hughes and Steve Hetherington, who celebrated a combined 25 years in the kitchen.
Diners can expect the same commitment to high-quality seafood from the new chef team who are working on new menus for Manta and Molo wine bar.
“Australia has some of the most amazing produce in the world, from cold-water species right up to the warm water pelagics and reef fish, and some of the most amazing shellfish in the world,” says Green.
“It’s an absolute pleasure to work with some of the best produce the country has to offer in the Manta and Molo menus.”
