Braised Brisket of Beef

1b280e37-ad0a-4d33-8ef9-8ddb238ba695.jpg

Our winter favourite is this deliciously tender beef brisket! It gets it's rich flavour from slow cooking in a combination of red and white wine. We like serving it with a creamy mashed potato, but it's perfect with roast potatoes or a salad too!

Ingredients
1kg of beef brisket
1 carrot, diced,
1/2 a leek, diced
1/2 a white onion, diced
2 stalks of celery, diced
40mL BBQ sauce
40mL red wine
500mL white wine
500mL beef stock
1/2 bunch of oregano, chopped
salt & pepper to taste

Method
Sweat vegetables in a pot, and season the beef with the salt & herb mix.


Seal the brisket in a pan and put in a deep baking tray with all other ingredients and cover with foil.


Cook for 30 minutes at 200°C, then reduce the heat to 150°C and cook until tender - approximately 3-4 hours, turning the meat each hour, ensuring the liquid covers most of the meat.


Add the oregano at the last hour.


Serve while hot!

Serves 4-6


Seasonal spotlight: Spinach

As Popeye used to say, "I'm strong to the finish because I eats my spinach!" Arguably the OG superfood, this unassuming little leaf is full of all the good stuff!

Spinach is low in calories and packed full of vitamin A, vitamin C and iron. Eating it as part of a balanced diet has been proven to improve oxidative stress, eye health and blood pressure! Plus, it's antioxidant rich and can help combat cancer.

We love using spinach across the board - we're talking breakfast, lunch and dinner! Try it as part of our crispy skin confit duck with Paris mash; as a dish with such rich flavours, we use spinach to add a touch of freshness!

Crispy Skin Confit Duck,  w/ Paris mash, sautéed spinach & mushrooms, $37

Crispy Skin Confit Duck, w/ Paris mash, sautéed spinach & mushrooms, $37

Exciting news!

We are excited to announce that we are a finalist in this year's R&CA's Award for Excellence! This is a national award that provides recognition to restaurants and caterers who excel in their field.

We are so excited to once again be up for this wonderful award, and we couldn't be more grateful to all our loyal customers and followers who support us everyday! Thank-you to you all 💕

The perfect day starts at The Pantry Manly

Mediterranean Breakfast Board, with a mixed selection of San Daniele Prosciutto, Duroc Jamon Serrano and truffled salami with chorizo sausage, chargrilled capsicum & almond sauce, toasted sourdough & poached eggs

Mediterranean Breakfast Board, with a mixed selection of San Daniele Prosciutto, Duroc Jamon Serrano and truffled salami with chorizo sausage, chargrilled capsicum & almond sauce, toasted sourdough & poached eggs

8am: Tuck into a stack of buttermilk pancakes or our Mediterranean breakfast board while dolphin-spotting from our iconic beachfront spot. 

10am: Move onto the quaint laneways of Manly – a city made for exploring by foot. Discover a slew of unique boutiques offering everything from beachy apparel to classic antiques, books, & retro vinyl. 

1pm: But don’t leave Manly without meeting its friendliest residents! Slap on the snorkel and hit Cabbage Tree Bay for your best chance of meeting a sea dragon, octopus, or blue groper.

5pm: Circle back to town and toast to your newest friends with our Sea Spritz Margarita before a dinner beneath the stars. 

The Pantry Manly: A True Local

edited-8042.jpg

Here at The Pantry Manly we’re known for our fresh seafood, beachfront location, and knowing our fishermen by name. We serve up the best of the sea – from Manly’s tastiest calamari to Spanish anchovies, all-you-can-eat oysters, and tuna from just a few towns away.

We believe in eating as sustainably as possible, and that starts with local produce. Our tuna is locally caught in the seaside town of Bermagui NSW, before being freshly sliced for you to enjoy in the coming warmer months with a crisp glass of vino in hand. Now, that’s Spring in Manly! 

Find out more about Australian sustainable seafood here 👈

Manly Jazz Brings the Funk to Town

Manly Jazz.jpg

What’s that you say? Jazz on the waterfront with a crisp glass of vino in hand? You will be able to do just that at The Pantry Manly, this October long weekend (Sat 29 Sept – Mon 1 Oct) during the Manly Jazz Festival. With the backdrop of crashing waves and all-day sunshine, Manly will transform into a musical paradise with internationally-acclaimed artists bringing the funk with everything from New Orleans jazz, Latin, blues & gospel to swing & roots. Come celebrate the sound of Manly with us for an arvo mojito or long lunch, as jazz finds its way to our beachfront.

More info here

Seasonal Spotlight: Strawberries

4fd20776-e7c9-4732-846f-6b20f113c665.jpg

With their deep crimson colour and juicy sweet flavour, it's not hard to see why strawberries have been renowned throughout history as an aphrodisiac. In fact, in Ancient Rome, strawberries were a symbol of Venus (the goddess of love) because they were seen as so enticing and irresistible!  

Apart from their obvious deliciousness, strawberries also gain points on the health scale, because they're incredibly high in vitamin C and are packed full of antioxidants.

These tasty berries are in season all year round in Australia, but flourish particularly well towards the end of winter, coming into Spring. Here at The Pantry Manly, we love adding strawberries to our seasonal fruit plate for a pop of colour and flavour!

Crispy skin confit duck

19d21663-0f01-4d09-a521-843b3729fdc5.jpg

Winter is all about comfort food - think rich sauces, creamy carbs, succulent roasts...and this dish has it all. Serve it with a side of fresh winter greens, a smooth glass of red and you've got yourself a heartwarming dinner. 

Ingredients
4 confit duck legs
1 punnet bunapi-shimegi mushrooms
1 punnet oyster mushrooms
1 enoki mushrooms
200g spinach
4 large potatoes, washed and peeled
60g butter
80mL cream
100mL red wine jus (prepared beforehand)
Salt and pepper

Method
Put potatoes on to boil.

Sear duck legs skin side down to crisp the skin, then finish in the oven (skin side up) to heat all the way through.

Mash potatoes with cream and butter, season to taste.

Sautè mushrooms, season with salt and pepper and add spinach till wilted.

Heat red wine jus.

Plate up with duck leg on top of mushroom/spinach, pour jus over and add mash on the side.