Peking Duck and Harbour Views at Stanley Manly Wharf

A harbour view is a very good start. At Stanley, the kitchen has an argument of its own.

Stanley opened at Manly Wharf in August 2026, bringing the Cantonese-led cooking of chef Louis Tikaram to a dining room overlooking the water. It is the second Stanley, following the original at Brisbane's Howard Smith Wharves, but the Manly restaurant has a distinctly Sydney setting: ferries nearby, seafood on the menu and the harbour just outside.

What's happening in the kitchen

Tikaram's approach brings traditional Cantonese techniques together with Australian produce. One of the restaurant's centrepieces is a purpose-built wood-fired oven for Peking duck. Live seafood tanks make room for dishes prepared to order, while dim sum and share plates give smaller groups plenty of ways into the menu.

The Manly restaurant has drawn attention for its duck, seafood and the detail of the kitchen rather than relying on its postcode alone.

The dishes to know

Stanley's opening menu put particular attention on Peking duck, refined dim sum and Australian seafood. Moreton Bay bug spring rolls and seafood prepared from the tanks have been among the early highlights. The exact catch and seasonal dishes can change, which is part of the idea behind a kitchen sourcing from fishermen and producers rather than serving the same selection every week.

It is a menu for ordering together and taking your time over, whether that means a handful of dishes or a longer banquet.

Make time for the table

Stanley is built for sharing. Expect a choice between a few dishes across the table and a more considered banquet, with the exact seafood and seasonal ingredients changing. Moreton Bay bug spring rolls and Peking duck are among the dishes associated with the restaurant's opening menu; check what's being served when you book.

Stanley Manly Wharf East Esplanade, Manly Wharf Current menus and reservations.