Daniel Rudolph has joined the crew at Sydney’s Manta in Woolloomooloo as head chef.
Rudolph comes from time spent working at venues akin to Stage 41 with Dietmar Sawyere and Peter Doyle; Sydney’s Langham Lodge; Berowra Waters Inn; and Paris’ Man Savoy.
Rudolph additionally owns Sushi Nori in Sydney’s north along with his spouse and enterprise companion Oksana.
“The chance to steer the menu and meals imaginative and prescient at an independently owned venue as celebrated and as long-lived as Manta, within the coronary heart of Sydney, was unimaginable to move up,” says Rudolph.
Rudolph’s menu is now obtainable at Manta and features a mixture of the venue’s signature dishes alongside the chef’s personal creations.
Highlights embody a scallop and mushroom entrée with porcini, pickled enoki, and parsley jus, plus a yellowfin tuna and kohlrabi salad with crisp barley and wafu dressing.
Rudolph can also be working intently with Manta’s sister enterprise The Business Fisherman’s Co-op in Port Stephens to supply recent seafood for the menu.
“Direct entry to the highest quality product, with out the trouble of a middle-man, was simply the cherry on high when contemplating the position,” continues Rudolph.
Rudolph’s menu is now obtainable at Manta, 6/6 Cowper Wharf Roadway, Woolloomooloo, New South Wales.
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