A Sydney institution and the first venue to open its doors at Cockle Bay Wharf, Nick’s Seafood was also one of the first restaurants to really define alfresco dining in Sydney.
There’s something special about enjoying fresh seafood by the water. With a soft salt-filled breeze, invigorating Aussie sunshine and a beautiful blue view, you can enjoy this food in its finest form.
This is the vison Nick Manettas (Nick’s Group owner) had when he saw the Cockle Bay Wharf site. From the first meal served to the present day, this buzzing seafood restaurant continues to entice people from all walks of life; corporates, families, international guests and local visitors. And they keep coming back for the quality dining experience with the freshest local catch at an affordable price.
Nick Manettas grew up surrounded by seafood. He started selling seafood in Sydney as a teenager with his father. Their business begun at the old Fishmarket and grew from humble beginnings to a public company. It shouldn’t come as a surprise to learn that the Manettas family has always has a passion for seafood.
Enter Nick’s Seafood restaurant today and you’ll experience the passion and history for yourself. From the fresh oyster shucker, Sam who has worked with Nicks for 50 years, to the stunning views and iconic (and photogenic) seafood tasting plate, Nick’s Seafood is a Sydney experience that’s not to be missed.
As tastes and restaurants change, surviving for 20 years in Sydney is no small feat. Nick and the team have enjoyed years of success because they put freshness, quality and flavour first.
In fact, for 20 years Nick has personally inspected and handpicked the best product daily. Nick is in constant contact with his suppliers from all over Australia. Not much has changed from the old Fishmarket days, with Nick’s showcasing some of New South Wales’ best local lobsters. Caught off the coast of Botany Bay, these delicious crustaceans are delivered direct to the restaurant by the fishers themselves. It is not uncommon to see two or three hundred kilograms of live local lobsters appearing at Nick’s in the early hours of the morning with Nick there to greet the fishers and shout them a bacon and egg roll and a coffee after their morning at sea.