Some things just naturally go together, cocktails and sunsets, fresh seafood and a crisp white. So it is with Caviar and Belvedere vodka – a glamorous match that fires up your tastebuds.

Perched on the edge of Sydney’s sparkling harbour, Manta Restaurant and Bar at Woolloomooloo wharf tempts the palate with a choice of three premium types of Caviar: Beluga, Oscietra and Ocean Trout roe served with crisp bread & seasonal condiments.

“Nothing makes you appreciate the beauty of Sydney more than spending a sunny afternoon or balmy evening relaxing in the lounge bar, a chilled Manta Martini in one hand, Caviar in the other,” says owner Rob Rubis. “Drink in the front-row harbour panorama and you’ve got a match made in heaven.”

For Sydney-siders seeking something new, Manta now offers the world-renowned Spanish Joselito Iberico Jamon De Bellota, an entirely acorn-fed black pig, naturally cured over three years.

“It has the most incredible light texture and, matched with a glass of vintage Dom Perignon, it’s an unusual but ethereal combination you just have to try,” says Rubis.

While such delicacies in the buzzing atmosphere of the bar and the stunning harbour view are a major drawcard for Manta diners, award winning Head Chef Daniel Hughes gives restaurant patrons plenty of reasons to focus their gaze on the table.

The signature raw plate shows off the exceptional natural quality of the fresh produce that Hughes personally picks: hiramasa kingfish with Sicilian capers, shaved fennel, radish and orange; ocean trout tartare with horseradish creme fraiche, cucumbers, eschalot and lemon oil; king prawn ceviche with garlic, chilli, lime and baby basil; and yellow fin tuna with avocado and preserved lemon.

Hughes displays his signature Mediterranean flair in the entree selection: spaghetti of hand picked Alaskan king crab meat with garlic, chilli, grape tomato and a dash of white wine; and the melt-in-your mouth handmade taglierini with crystal bay prawns, shaved cuttlefish, green peas and a drizzle of white truffle butter.

Seafood lovers flock to Manta for the Crustacean delicacies prepared fresh to order – grilled whole Yamba king prawns with parsley, garlic and olive oil; steamed mud crab with botarga, parsley and lemon butter; and grilled lobster with tomato, chilli, garlic and basil. Served with a generous helping of Manta’s famous truffle “Angel chips” – crispy-skinned, soft-centred chips drizzled with luscious truffle oil and sprinkled with parmesan – it’s clear why Manta consistently achieves rave reviews.

Even patrons who prefer to skip sweets in favour of an extra helping of Angel Chips struggle to resist the tempting desserts. “The citrus mousse with orange, baby strawberry and passionfruit trifle is to-die-for,” says Rubis. “It’s just superb.”

Awarded a star in the 2010 Australian Gourmet Traveller Restaurant Guide Award, it’s not just the restaurant that attracts all the attention – Manta’s bar is an equally enticing drawcard. Voted in the Top 5 by The Sydney Magazine, dubbed a leading outdoor bar by the Sydney Morning Herald’s Good Living (“On a sparkling Sydney day, there’s no better place to be”) and heralded by Luxury Traveller as a “sophisticated waterfront lounge bar,” Manta mixes an impressive wine list and magical cocktails, such as the signature Manta Martini (freshly crushed lychees and lemongrass shaken with Belvedere vodka and apple juice) and Manta Bellini (Belvedere vodka shaken with freshly pressed raspberries and Chambord topped with champagne or sparkling wine) with an extensive bar menu.

“The raw plate is hard to go past, but guests often can’t tear themselves away from the waterside bar so we have several more substantial offerings as well, such as macadamia and herb-encrusted scampi and pan-fried Crystal Bay prawn cutlets,” says Rubis. “The menus reflect Manta’s setting: natural, fresh and inspiring.”