Dine in Menu - Manly

View our menu here...

Tapas / Bar

Hiramasa Fish Tostada (3)

kingfish, radish, baby coriander, mescal, avocado salsa & mole negro
$ 15.00

Garlic Flatbread (gf)

confit garlic, thyme, oregano & fior de latte
add Sobrassada (chorizo paste) $4.00
$ 14.00

Pork Belly Bao Buns (2)

chargrilled pork belly with parpada kimchi & green onion salad
$ 11.00

Scallop, Ginger & Shitake Dumpling

steamed dumpling with ramen stock, chilli oil, star anise & leeks
$ 5.50 each

Chorizillos a la sidra (gf) (nuts)

cider glazed chorizo with toasted almond picada
$ 12.00

Pulled Pork Croquetas (2)

with baby gem salad, Spanish cornichons & mustard aioli
$ 16.00

Halloumi Baklava (4)

halloumi wrapped in filo with quince, harissa & dukkah served with a pomegranate molasses dressing
$ 14.00

Chargrilled Broccolini (gf)

white miso hollandaise, poached egg, tamari, sherry vinegar & toasted sesame seeds
$ 14.00

Patatas Bravas (gf) (nuts)

crunchy fried potatoes cooked in chicken fat served with hot sauce & aioli
$ 12.00

Raciones

Larger tapas to be shared or enjoyed as a main

Kingfish Hot Cold Ceviche (gf)

cold smoked Hiramasa kingfish belly cooked in lime juice, honey & pepper with pineapple & jalapeno granita, spring onion & green chilli salsa.
$ 20.00

Mushroom & Truffle Risotto (gf)

market mushrooms cooked with bomba rice in porcini jus finished with truffle fraiche, truffled manchego & 63 degree cooked egg
$ 24.00

Scallop, Pork Cheek & Sweet Corn (3) (gf)

pan-fried Hervey Bay scallops with pork cheek, papada, sweet corn puree, charred corn salsa & crunchy Jamon
$ 25.00

Pork Belly, Quince & Carrot (gf)

South Coast pork slow roasted, baked quince, carrot star anise puree & carrot medley
$ 28.00

Suquet - Catalan Seafood Stew (Spanish Bouillabaisse)(gf) (nuts)

kingfish tail, mussels & Hervey Bay scallops cooked in a tomato & saffron stew served with potato rouille & almond parsley picada
$ 25.00

Moroccan Lamb Shoulder (gf)

organic lamb slow roasted on the bone in Moorish spices, served w/Jerusalem artichoke puree, pea shoot tentacles & mojo verde
$ 28.00

Smoked Brisket Ssam (For 2) (Gf)

organic 48hr cooked brisket, 7 spice rub, lettuce cups & mojo verde
$ 32.00

Sides

Snow Peas vs Jamon (gf)

snow peas pan-fried in garlic & Jamon, sherry vinegar, olive oil & fried shallots
$ 14.00

Fried Cauliflower salad (gf) (nuts) (vegan)

with toasted almonds, shallots & ajo blanco
$ 14.00

7 Course Not So Spanish Tasting Menu

$65.00 per person (Food Only) OR $95.00 per person (Food + Wine)

This tasting menu is a compilation of the restaurant's most iconic dishes.

The 'tasting menu' is a journey of the chef's current inspirations and is well balanced to give your taste buds a tantalising experience. The main focus being the fresh produce itself.

The chef has taken on a new direction with the 'not so Spanish' menu and left the restrictions of authenticity behind to re-discover and broaden his creativity.

Please allow a minimum of 1.5 hours for this menu.

7 Course Dishes

Hiramasa kingfish tostadas

kingfish, radish, baby coriander, mezcal, avocado salsa and mole negro

Scallop, ginger & shitake dumplings

streamed dumpling with ramen stock, chilli oil, star anise & leeks

Kingfish hot cold ceviche (gf)

cold smoked Hiramasa kingfish belly cooked in lime juice, honey & pepper with pineapple, jalapeño granita, spring onion & green chilli salsa

Mushroom & truffle risotto (gf)

market mushrooms cooked with bomb rice in porcini jus finished with truffle fruit, truffled manchego & 63 degree cooked egg

Scallop, pork cheek & sweet corn (3) (gf)

pan-fried Hervey Bay scallops with pork cheek, papaya, sweet corn puree, charred corn salsa & crunchy Jamon

Chargrilled broccolini (gf)

white miso hollandaise, poached egg, tamari, sherry vinegar & toasted sesame seeds

Moroccan lamb shoulder (gf)

organic lamb slow roasted on the bone in Moorish spices, served with Jerusalem artichoke puree, pea shoot tentacles & mojo verde

Matching Wines (7 Course Menu)

Castro De Valtuille, Joven, Spain, 2015, Mencia

The smooth savoury notes on the palate blend with the almonds, sherry vinegar & white miso. The dark fruit flavours marry well with the charred broccolini & toasted sesame seeds, f finishing well with the hint of liquorice with the tamarin & soft cooked egg yolk.

Leche de tigre, Peru

Feel like an authentic Peruvian with your serve of pisco, classic technique used by the Peruvians when eating ceviche. The lime, pineapple & jalapeño juice combined with the protein of the fish make a milky coloured pisco sour where it gets it's n same from 'tiger's milk.'

Kilikanoon, Clare Valley (SA), 2016, Riesling

The apple blossom & the lime notes match with the ramen stock & pickled shiitake explosion of the soup dumpling. the light acidity cuts through the richness of the scallop & ginger.

Bogle, California, 2016, Chardonnay

This super buttery wine basically combines perfectly with the rich subtle texture of the pork cheek, the wine's apple & pear notes go with the flesh of the seared scallop & coriander shoots.

Jalapeño margarita

The subtle tone of mescal in the margarita brings out the complexity of the mole negro while the jalapeño and the freshness of the lime & baby coriander settle the palate.

Luis Canas, Rioja, Spain, 2004, Tempranillo

Such a smooth and full bodied tempranillo with tannins & acidity that are perfectly matched with the creaminess of the risotto & richness of winter truffles.

Diego De Almagro, Valdepenas, Spain, 2010, Tempranillo (Gran Reserva)

Aged in rich French oak & old vine tempranillo grapes picked from best old vines in Spain, This rich complex wine gives balance & structure to our 24 hours slow braised lamb that falls apart in your mouth. A great way to finish with flavour that will stick to the palate.
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Manly Venue

Monday and Tuesday: Closed

Wednesday - Sunday: 5.30pm till late

Kitchen opens at 6pm.

Address

Shop 7, 9-15 Central Avenue
Manly NSW 2095
(02) 9977 4449

Dee Why Venue

Monday to Friday: midday till late

Saturday: 8am to late

Sunday: 8am till 10pm

 Address
 Shop 1, 23 The Strand
Dee Why NSW 2099