Entrees
1. Coconut-Crusted Prawn Baguette 18.8
椰香脆皮虾法棍
Baguette, Coconut, King Prawns, Mustard, Freshly Grated Wasabi 2pc
2. Salmon & Kingfish Sashimi with Yuzu Miso Soy Dressing 24.8
三文鱼与金目鲷刺身配柚子味增酱油汁
Salmon, Kingfish, Yuzu, Miso Soy
3. Raw Sydney Rock Oysters with Ginger Vinegar 22.8
悉尼岩蚝配姜汁醋
Salmon, Kingfish, Yuzu, Miso Soy 4pc
4. Cordyceps Flower & Scallops with Garlic-Sesame Dressing 26.8
虫草花拌澳洲带子
Scallops, Cordyceps Flower, Garlic, Sesame Oil
5. Seafood Spring Roll with Scallops & Prawns 26.8
鲜虾带子海鲜春卷
Scallops, Cordyceps Flower, Garlic, Sesame Oil 2pc
6. Husband and Wife Salad 26.8
创意牛脆片
Scallops, King Prawns
7. Chilled Beef Tongue in Sichuan Peppercorn Sauce 28.8
椒麻炝牛舌
Ox Tongue, Celery, King Oyster Mushroom, Fresh Sichuan Peppercorn
8. Crispy Five-Spice Fish in Shanghai Style Soy Sauce 22.8
五香熏鱼
Ling Fish Fillet, Chinese Aromatics
9. Traditional Sweet & Sour Pork Ribs 20.8
古法糖醋小排
American Pork Ribs, Sweet and Sour Sauce, Sesame
(Served cold. Limited stock everyday)
10. Spiced Hedgehog Mushroom Salad with Walnuts 24.8
绣球菌核桃仁沙拉
American Pork Ribs, Sweet and Sour Sauce, Sesame
(Served cold. Limited stock everyday)
11. Mani Signature Ocean Platter 198
渔筵·海皇聚宝盆
Raw: Sea Urchin, Salmon, Kingfish, Scampi, Scallop
Cooked: Tiger Prawn, Calamari, Grilled Baby Abalone, Crispy Fried Oyster, Sweet Potato Chips
"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