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 what truly ignites his enthusiasm is the introduction of a Chinese-style woodfired oven, a unique feature that sets this restaurant apart.
Tikaram's journey in the culinary realm is a testament to his diverse experiences. With Chinese Fijian heritage and a upbringing in Mullumbimby, he brings a rich cultural foundation to his cuisine. His decade-long apprenticeship at Longrain in Sydney, followed by stints at Bentley and Tetsuya's, honed his skills and laid the foundation for his future success. The opportunity to launch EP & LP in West Hollywood alongside fellow Aussies Grant Smillie and Davis Combes further solidified his reputation in the industry.
The decision to return to Brisbane in 2019 was influenced by the city's burgeoning energy and the transformative potential of Howard Smith Wharves. This redevelopment, featuring a sleek hotel, brewery, and multiple restaurants, has breathed new life into Brisbane's CBD, mirroring the impact of Wunderlich Lane in Redfern. Now, Tikaram is set to repeat this success in Sydney, where the Artemus Group is revitalizing Manly Wharf with Felons Brewing and soon, Stanley.
What sets Stanley apart is its innovative use of a woodfired oven, a departure from the combi ovens in Brisbane. This built-in oven, running at a scorching 500 degrees, adds a dramatic flair to the dining experience. The ducks, a centerpiece of the menu, take five days to prepare, and being cooked in full view of diners adds a layer of theater. The tableside carving of ducks further enhances the sensory experience, creating a memorable dining moment.
Sydney's Stanley will also showcase a more extensive display of seafood, with at least three tanks showcasing a variety of fresh catches. From pippies and lobster to abalone and blue swimmer crabs, the menu will reflect the best of NSW's seafood offerings. This is a departure from Queensland's bounty, allowing Tikaram to indulge in the unique flavors of his home state.
The menu will feature a familiar structure with roasted meats, stir-fries, dumplings, and noodles, but with a twist. A few exclusive dishes will be introduced, adding a layer of novelty to the dining experience. As the opening approaches, Tikaram's focus shifts to engaging the local community, recognizing the importance of their support beyond the peak summer months.
Tikaram's strategy for fostering local support is a thoughtful one, involving keychains and special email addresses. He understands that the success of a restaurant extends beyond the tourist season, and he aims to create a warm and welcoming atmosphere that will keep locals coming back. With bookings now open, Stanley is poised to become a destination for food enthusiasts in Sydney, offering a unique blend of Cantonese cuisine and a theatrical dining experience.
