Nick Manettas motivation for establishing his restaurants is rooted in his deep passion for seafood and his extensive background in the seafood wholesale business – Manettas Limited. His professional journey commenced early in life alongside his father, Peter Manettas. Beginning at the age of 17 in the old Fish Market at Haymarket, Nick’s passion for fresh produce was ignited and the father and son team progressively excelled in the industry. Over the years, they supplied fresh seafood to prominent hotels, airlines, and restaurants across Australia.

Drawing on his industry knowledge and genuine passion for locally sourced produce, Nick translated his vision into reality by opening a large-scale harborside seafood restaurant catering to a diverse customer base with simply prepared, affordable dishes and a ‘Sea to Plate’ philosophy. In 1998, Nick’s Seafood Restaurant on Cockle Bay Wharf, the flagship of the Nick’s Restaurant and Bar Group, opened, transforming the Sydney alfresco dining experience.

Now, as an establishing leader in Sydney Seafood over generations, Nick’s Restaurant and Bar Group expanded their offerings to encompass specialized dining options. I’m Angus Steakhouse at Cockle Bay Wharf has made its mark as Sydney’s best waterfront steakhouse, officially established in September 2000. True to the proven formula set by Nick’s Seafood Restaurant, I’m Angus has consistently delivered a spectacular dining experience, seamlessly blending waterfront views with the highest quality premium cuts.

In December 2007, Nick’s Restaurant and Bar Group proudly unveiled its vibrant new jewel in the crown – Adria Bar Restaurant. Nestled in the bustling heart of Cockle Bay Promenade, Adria beautifully captures the essence of the Adriatic Coast seamless fusing of the finest locally sourced Australian produce with authentic Mediterranean flavours. Over two decades, Nick has been personally involved in inspecting and meticulously handpicking the freshest locally sourced produce for his restaurants. His unwavering commitment to quality is evident as Nick refuses to compromise on quality standards, ensuring that he demands and delivers nothing but the very best for his loyal customers.