This signature dish from Sydney's Manta Restaurant & Bar consists of four distinct elements and makes the perfect summer starter.
Hiramasa Kingfish, Sicilian Capers, Shaved Fennel, Radish, Orange:
Finely slice kingfish, place fennel, orange segment, caper and radish in bowl, dress with lemon juice and olive oil.
Lay fish on plate. Arrange salad on top.
Ocean Trout Tartare, Horseradish Crème Fraîche, Cucumber, Eschallot, Lemon Oil:
Dice ocean trout, place in bowl with cucumber, eschallot, salt, pepper and olive oil.
Smear horseradish crème fraîche on plate, arrange ocean trout on top. Finish with lemon oil and celery cress.
Yamba King Prawn Ceviche, Garlic, Chilli, Lime, Baby Basil:
Cube yamba king prawns, place in bowl with garlic, chilli, lime juice, olive oil, salt and pepper, leave to sit for 1 minute.
Remove and place on plate, leaving excess juice behind. Arrange baby basil on top.
Yellow Fin Tuna, Celeriac, Apple, Salsa Verde:
Slice yellow fin tuna. Combine lemon juice, celeriac, green apple and olive oil. Place salad on plate, add tuna on top and finish with salsa verde.
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