PAN-ROASTED BARRAMUNDI WITH SWEET-AND-SOUR RADICCHIO, RAISINS, AND PINE NUTS

If there’s one fish that is universally recognised as quintessentially Australian, it’s barramundi. You’ll find it littered throughout almost every menu at humble pubs through to higherend restaurants. It’s one fish we can never remove from the menu at Manta, as it outsells everything else by nearly two to one.

It’s a fish that is so popular for a few reasons — mostly good marketing — but also because it’s pretty hard