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Sydney’s darling of Woolloomooloo Wharf has welcomed its newest executive chef duo James Green and Matt Smith, bringing a fresh new menu just in time for Sydney summer.  


Sydney’s famed modern seafood eatery Manta has recently welcomed a duo of new additions to its executive kitchen team, following the departure of long-term executive chef Daniel Hughes and head chef Steve Hetherington. “After an incredible combined effort of almost 25 years, the backbone of Manta, our incredible chef duo executive chef Daniel Hughes and head chef Steve Hetherington have decided to move on, “ says Manta owner Rob Rubis.


“Myself and the team at Manta & MOLO cannot give enough praise and thanks for the incredible job both these amazing and talented chefs have displayed over their period of tenure. They are both truly dedicated professionals, and we wish them every success in their future endeavors. We will greatly miss them.”


James Green will be stepping into the role of executive chef, a Lord Howe Island native trained among some of Sydney’s most recognised eateries. After starting his career next door to Manta as an apprentice at Otto, James has since spent time in the kitchens of Momofuku Toronto, WD-50 in New York City, Bondi’s Icebergs, Manly’s Q Station, and more recently as head chef of Matt Moran’s iconic North Bondi Fish. Joining him as head chef is Matt Smith, a chef who has worked extensively through Asia, and more recently led the kitchen team at revered fine dining establishment Banksii, as well as the Paddo Inn.

Offering a new menu, the trawler to plate philosophy has seen a focus on sharing new flavours and finest fresh produce. “Growing up on Lord Howe Island, I’ve always had a great affinity for seafood,” he explains, “and Australia has some of the most amazing produce in the world, from cold-water species right up to the warm water pelagics and reef fish, and some of the most amazing shellfish in the world. It’s an absolute pleasure to work with some of the best produce the country has to offer in the Manta and Molo menus.”

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