Red Manna Waterfront Restaurant
- Restaurant
- 84 Max Attendees
- 79.8 km from Airport 50 miles from Airport
- 2 Event Rooms
- 0 Accomm. Rooms
Description
Welcome to the newly refurbished Redmanna Waterfront Restaurant and our brand new website, Mandurah’s only Gold Plate Finalist in Seafood Dining for the years of 2009, 2010, 2011, 2012 and 2013. We are situated in arguably one of the best locations in Mandurah, on the water’s edge on the eastern foreshore near the old bridge with views along Mandjar...
Welcome to the newly refurbished Redmanna Waterfront Restaurant and our brand new website, Mandurah’s only Gold Plate Finalist in Seafood Dining for the years of 2009, 2010, 2011, 2012 and 2013. We are situated in arguably one of the best locations in Mandurah, on the water’s edge on the eastern foreshore near the old bridge with views along Mandjar bay between the Peel Estuary and the Indian Ocean.
Walking into the restaurant one gets unobstructed views of the estuary & surrounds through floor to ceiling glass windows. The restaurant is bright & modern with a warm friendly atmosphere. With setting inside for approximately 84 people and 30 people on the balcony, Redmanna Waterfront Restaurant is a perfect place for that special occasion, with a group of friends or just to relax and enjoy the view, sun, boats and dolphins swimming by.
The newly refurbished Redmanna Waterfront Restaurant is owned by acclaimed chef Jason Hutchen who has been operating the restaurant for over nine years establishing its own identity to become one of Mandurah’s leading restaurants. You will most likely see Jason running busily around on the floor and running the front of house whilst keeping an eye over the pass on the busy chefs cooking at the back at Redmanna.
They pride of themselves in using the best quality available to them and they try to use as much as possible WA produce. Their Seafood menu changes weekly and their menu is well balanced, with the intention to cater to everyone’s needs including coeliac and vegetarians. Redmanna’s wine list incorporates wines from around WA as well as other Australian regions and includes a NZ Sauvignon Blanc.
Redmanna’s menu caters for all tastes while specializing in fresh local seafood and smart casual dining. This menu has a selection of veal, pork, chicken, pasta, beef and duck, also catering for vegetarians and those intolerant of gluten.
Event Rooms
Dinner
Balcony
Packages
Set Menu Option No. 1
$80.00 per person Served alternately Bread Rolls or Shared Turkish Bread and Dips Choice of one (1) Entree Choice of one (1) Main Choice of one (1) Dessert Read more
Entrees
- Cream of Pumpkin and Peanut Soup
- Sambuca Prawns – Local Prawns sauteed in Garlic, flamed in Sambuca and finished w Cream
- Spicy BBQ Thai Chicken Salad w Thai Dipping Sauce
- Redmanna Crab Tian, Crab Meat set in a Light Creamy Mousse served w Cucumber Spaghetti and Tomato Gazpacho Drizzle
- Pasta tossed w Chicken, Sun Dried Tomatoes, English Spinach and Cream
- Smoked Salmon Salad served w Mixed Leaves and a Wasabi Mayonnaise
- Salad of Avocado and Warm Prawns w Lime Chilli Dressing
- Linguine tossed w Prosciutto, Chilli, Lemon Juice, Rocket, Parmesan Cheese and Olive Oil
- 1/2 Dozen Freshly Shucked Oysters, Natural or Kilpatrick
Vegetarian:
- Roasted Veg Stack w Rich Tomato Sauce
- Oven Roasted Field Mushrooms on Puff Pastry, Rocket and Parmesan Cheese
Mains
- Grilled Veal Medallions on Roasted Sweet Potato w Asparagus, Garlic Prawns and Bearnaise Sauce
- Tournedos of Beef Fillet w Potato Cake, Roasted Roma Tomatoes and Caramelised Onions
- Panned Duck Breast on Saute Asian Greens, Steamed Rice and Teriyaki glaze
- Oven Roasted rack of Lamb on Sweet Potato Mash w Sour Cherry Glaze
- Panned Chicken Breast w Garlic Cream Prawns served on Mashed Potato
- Butterfields Sirloin Steam on Roasted Garlic and Rosemary Potatoes, Fried Leek and Mushroom Sauce
- Chicken Breast pocketed w Brie, Oven Roasted and served on a Creamy Sundried Tomato and English Spinach Risotto
- Grilled Salmon Fillet served w Steamed Jasmine Rice, Stir Fried Veg and Ponzu Dressing
Desserts
- White Chocolate Cheesecake w Marinated Strawberries and Passionfruit
- Marinated Berries served w Glazed Meringue, Marsala Saybon and Lime Sorbet
- Warm Sticky Date Pudding w Caramel Sauce
- Individual Meringue w Fresh Fruit and Cream
- Duo of White Chocolate and Dark Chocolate Mousse
- Raspberry Creme Brulee and King Island Cream
- Vanilla Bean Panacotta w Raspberry and Mango Coulis
Set Menu Option No. 2
$85.00 per person Served alternately Bread Rolls or Shared Turkish Bread and Dips Choice of two (2) Entrees Choice of two (2) Mains Choice of two (2) Desserts Read more
Entrees
- Cream of Pumpkin and Peanut Soup
- Sambuca Prawns – Local Prawns sauteed in Garlic, flamed in Sambuca and finished w Cream
- Spicy BBQ Thai Chicken Salad w Thai Dipping Sauce
- Redmanna Crab Tian, Crab Meat set in a Light Creamy Mousse served w Cucumber Spaghetti and Tomato Gazpacho Drizzle
- Pasta tossed w Chicken, Sun Dried Tomatoes, English Spinach and Cream
- Smoked Salmon Salad served w Mixed Leaves and a Wasabi Mayonnaise
- Salad of Avocado and Warm Prawns w Lime Chilli Dressing
- Linguine tossed w Prosciutto, Chilli, Lemon Juice, Rocket, Parmesan Cheese and Olive Oil
- 1/2 Dozen Freshly Shucked Oysters, Natural or Kilpatrick
Vegetarian:
- Roasted Veg Stack w Rich Tomato Sauce
- Oven Roasted Field Mushrooms on Puff Pastry, Rocket and Parmesan Cheese
Mains
- Grilled Veal Medallions on Roasted Sweet Potato w Asparagus, Garlic Prawns and Bearnaise Sauce
- Tournedos of Beef Fillet w Potato Cake, Roasted Roma Tomatoes and Caramelised Onions
- Panned Duck Breast on Saute Asian Greens, Steamed Rice and Teriyaki glaze
- Oven Roasted rack of Lamb on Sweet Potato Mash w Sour Cherry Glaze
- Panned Chicken Breast w Garlic Cream Prawns served on Mashed Potato
- Butterfields Sirloin Steam on Roasted Garlic and Rosemary Potatoes, Fried Leek and Mushroom Sauce
- Chicken Breast pocketed w Brie, Oven Roasted and served on a Creamy Sundried Tomato and English Spinach Risotto
- Grilled Salmon Fillet served w Steamed Jasmine Rice, Stir Fried Veg and Ponzu Dressing
Desserts
- White Chocolate Cheesecake w Marinated Strawberries and Passionfruit
- Marinated Berries served w Glazed Meringue, Marsala Saybon and Lime Sorbet
- Warm Sticky Date Pudding w Caramel Sauce
- Individual Meringue w Fresh Fruit and Cream
- Duo of White Chocolate and Dark Chocolate Mousse
- Raspberry Creme Brulee and King Island Cream
- Vanilla Bean Panacotta w Raspberry and Mango Coulis
Set Menu Option No. 3
$85.00 per person Served alternately Chef's selection of canapes on arrival Choice of two (2) Entrees Choice of two (2) Mains Choice of two (2) Desserts Read more
Entrees
- Cream of Pumpkin and Peanut Soup
- Sambuca Prawns – Local Prawns sauteed in Garlic, flamed in Sambuca and finished w Cream
- Spicy BBQ Thai Chicken Salad w Thai Dipping Sauce
- Redmanna Crab Tian, Crab Meat set in a Light Creamy Mousse served w Cucumber Spaghetti and Tomato Gazpacho Drizzle
- Pasta tossed w Chicken, Sun Dried Tomatoes, English Spinach and Cream
- Smoked Salmon Salad served w Mixed Leaves and a Wasabi Mayonnaise
- Salad of Avocado and Warm Prawns w Lime Chilli Dressing
- Linguine tossed w Prosciutto, Chilli, Lemon Juice, Rocket, Parmesan Cheese and Olive Oil
- 1/2 Dozen Freshly Shucked Oysters, Natural or Kilpatrick
Vegetarian:
- Roasted Veg Stack w Rich Tomato Sauce
- Oven Roasted Field Mushrooms on Puff Pastry, Rocket and Parmesan Cheese
Mains
- Grilled Veal Medallions on Roasted Sweet Potato w Asparagus, Garlic Prawns and Bearnaise Sauce
- Tournedos of Beef Fillet w Potato Cake, Roasted Roma Tomatoes and Caramelised Onions
- Panned Duck Breast on Saute Asian Greens, Steamed Rice and Teriyaki glaze
- Oven Roasted rack of Lamb on Sweet Potato Mash w Sour Cherry Glaze
- Panned Chicken Breast w Garlic Cream Prawns served on Mashed Potato
- Butterfields Sirloin Steam on Roasted Garlic and Rosemary Potatoes, Fried Leek and Mushroom Sauce
- Chicken Breast pocketed w Brie, Oven Roasted and served on a Creamy Sundried Tomato and English Spinach Risotto
- Grilled Salmon Fillet served w Steamed Jasmine Rice, Stir Fried Veg and Ponzu Dressing
Desserts
- White Chocolate Cheesecake w Marinated Strawberries and Passionfruit
- Marinated Berries served w Glazed Meringue, Marsala Saybon and Lime Sorbet
- Warm Sticky Date Pudding w Caramel Sauce
- Individual Meringue w Fresh Fruit and Cream
- Duo of White Chocolate and Dark Chocolate Mousse
- Raspberry Creme Brulee and King Island Cream
- Vanilla Bean Panacotta w Raspberry and Mango Coulis
