Both owners and chef want to bring something unique yet familiar to their new venture. Using the freshest, seasonal ingredients possible from local sources (organic where feasible) reducing waste and recycling as much as they can, they aim to reflect this in their menu which will change with the availability of local produce from fish to vegetables and everything in between.

They hope to bring a strong presence to the town, offering an inclusive, informal and friendly experience to both locals and visitors with emphasis on casual dining and brunch of course with a few twists along the way. Mangiare boasts gorgeous harbour views from inside of the restaurant.