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"Our philosophy is simple: fresh local produce, time-honoured methods, and just the right touch of creativity.
We embrace fusion with restraint, always respecting the roots of Chinese culinary tradition while allowing the local terroir to shine through."
Yuri Z
HEAD CHEF
The Mani Story:
From Milsons Point to the New Sydney Fish Market
The MANI story began in Milsons Point, where we first established ourselves as a destination for refined Asian dining. It was there, beneath the Harbour Bridge, that we built a loyal following and earned our first Australian Good Food Guide Chef Hat—a testament to our commitment to quality and creativity. But for us, evolution is essential.
In 2025, MANI begins its most ambitious chapter yet: a move to the iconic new Sydney Fish Market.
At the helm is Head Chef Yuri, whose culinary philosophy was forged in the fires of some of the world’s finest kitchens overseas. cutting his teeth in Michelin-standard brigades, Yuri mastered the discipline of French technique before turning his gaze back to his roots. His vision was to apply that same rigorous precision to the flavours of his heritage.
With Roots in Zhejiang, Shanghai, & Cantonese
The soul of the new MANI is deeply rooted in the Jiangnan region of China—specifically Shanghai and Zhejiang. Known as the “Land of Fish and Rice,” this region is famous for its delicate seafood, complex broths, and subtle sweetness. Chef Yuri reinterprets these traditional flavours through a modern lens, incorporating native Australian ingredients like saltbush, finger lime, and macadamia to create a dialogue between two cultures.
Now, situated in the heart of the Sydney Fish Market, our kitchen has become an extension of the ocean. With the day’s catch arriving at our doorstep, we are stripping back the label of “fusion” to present a pure, elevated vision of Modern Chinese dining. This is MANI: authentic in soul, Australian in spirit, and fresher than ever before.
With Roots in Zhejiang, Shanghai, & Cantonese
The soul of the new MANI is deeply rooted in the Jiangnan region of China—specifically Shanghai and Zhejiang. Known as the “Land of Fish and Rice,” this region is famous for its delicate seafood, complex broths, and subtle sweetness. Chef Yuri reinterprets these traditional flavours through a modern lens, incorporating native Australian ingredients like saltbush, finger lime, and macadamia to create a dialogue between two cultures.
Now, situated in the heart of the Sydney Fish Market, our kitchen has become an extension of the ocean. With the day’s catch arriving at our doorstep, we are stripping back the label of “fusion” to present a pure, elevated vision of Modern Chinese dining. This is MANI: authentic in soul, Australian in spirit, and fresher than ever before.
Opening Hours
Monday – Friday
800 – 1600
Saturday
800 – 1500