The culinary world is abuzz with the impending arrival of Stanley, one of Australia's top Cantonese restaurants, at Manly Wharf. This highly anticipated opening is the brainchild of Louis Tikaram, a chef with a passion for South Coast oysters, tuna from Ulladulla, and the vibrant flavors of Hong Kong's Mott 32. But it's his innovative Chinese-style woodfired oven that truly ignites his enthusiasm.
Tikaram, with his Chinese Fijian heritage and culinary prowess honed at Longrain, Bentley, and Tetsuya's, brings a unique twist to the Sydney dining scene. The woodfired oven, reminiscent of a pizza oven, is a centerpiece of the restaurant's design. It's built-in, features a door, and hangs above, providing a dramatic display as the ducks roast to perfection at around 500 degrees. This attention to detail extends to the dining experience, with tableside duck carving adding an extra layer of theater.
The upcoming opening at Manly Wharf is a significant step for Tikaram, who previously made his mark in Brisbane with Stanley at Howard Smith Wharves. The success of that venture lured him back to Sydney, where he's now poised to repeat his triumph. The developer behind Howard Smith Wharves, Artemus Group, is transforming Manly Wharf with a similar vision, introducing Felons Brewing and soon, Stanley.
What sets this Sydney iteration apart is its emphasis on the classic Cantonese style. Three tanks of seafood, including pippies, lobster, abalone, and blue swimmer crabs, will be on display, showcasing the freshness and variety that Tikaram relishes. The chef's excitement about NSW-specific catches, like oysters and tuna, adds a layer of local flavor to the menu.
The menu itself will mirror the successful structure of the Brisbane location, featuring roasted meats, stir-fries, dumplings, and noodles. However, Tikaram hints at a few unique additions, keeping the dining experience fresh and exciting. As the opening draws near, Tikaram's focus shifts to engaging the local community, recognizing the importance of their support beyond the summer rush.
In his own words, "You need to look after the locals." This sentiment underscores his strategy to foster a loyal customer base through thoughtful gestures, such as keychains or special email addresses. With bookings now open, Stanley is poised to become a destination for food enthusiasts, offering a unique blend of Cantonese cuisine and a warm, inviting atmosphere at Manly Wharf.
