Manta is one of the amazing contemporary seafood restaurants in Sydney. Spilling out, al fresco, onto Woolloomooloo’s Finger Wharf with crisp, white tablecloths and gleaming million-dollar yachts mere metres away, the menu showcases some of the best examples of Australia’s so-fresh-it’s-still-wiggling seafood. The grilled whole yamba king prawns, doused in a buttery sauce of parsley, garlic and olive oil, are almost too good to share, so order by the kilo. The seafood bouillabaisse, however, must be shared – stuffed with a medley of seafood like king prawns, Alaskan king crab, Atlantic scallops, hiramasa kingfish, vongole, black mussels and Clarence River calamari, it’s designed for two, and easy to see why. Manta might be seafood-heavy, but meat aficionados aren’t ignored with plenty of carnivorous items to choose from like grass-fed black Angus fillet, dry-aged for six weeks. If you’re early, bag yourself one of the comfy banquettes and order something from sommelier Lyndon Stenning’s wine list.