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Group Menus

Set menus are recommended for groups or can be enjoyed for just a table of 2. They are designed for value of money and ease of service to ensure a well paced dining experience for our guests. Any preferences or dietary requirements please let your waiter know to ensure an awesome experience.

MANLY - 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.

FOOD - 7 COURSES

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 WINE - 7 COURSES

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
(02) 8021 2189