On the waterfront in Rose Bay, 15 minutes drive from the CBD. Rose Bay Wharf is only a few minutes’ walk.
CATALINA is one of only a few restaurants in Sydney whose kitchen remains open from midday to late. Diners are welcome all day (full menu available). A wonderful a la carte dining location, perfect for personal and business celebrations of all kinds, small or large. The Catalina dining room is a wonderful indoor/outdoor space with stunning unobstructed views of Shark Island, Harbour ferries, windsurfers, sailing boats, and seaplanes in Rose Bay - with food to match. Resident pelicans visit every afternoon hoping for remnants of the premium quality fish.
FOOD & BEVERAGE
Mark Axisa, the Head Chef of this superb dining retreat on the harbour, has created a contemporary Australian menu with French, Spanish and Italian influences. With a wide open welcoming of the harbour, balmy balcony, great views, candlelit tables, and fireplace, Catalina is an ideal restaurant for all seasons. Sourdough loaves are baked on the premises twice a day; the smoked salmon is smoked, cured and sliced in-house; and the best Sydney Rock Oysters are sourced daily from up and down the NSW coast, and shucked to order. Mark only uses premium meats such as the ‘Glacier 51’ toothfish and Riverine beef tenderloin. Catalina has one of the best wine lists in the country. Head Sommelier Andrew de Vries has developed a fine Australian and international list of over 800 wines. There are over 30 wines available by the glass.
PROFILED BY DE GROOTS MEDIA
It's hard to focus elsewhere as the floor to ceiling windows draw your eyes to the huge expanse of water in front. The beautiful view is of historic significance; the site was home to Sydney's first international airport in the 1930s, when overseas flights were a novelty and seaplanes were the only way to traverse the globe. The water is still home to a collection of seaplanes, however the empire class flying boats that originally graced the harbour are no longer around, and the only Catalina in site is the restaurant.
Owners Judy and Michael McMahon and Head Chef Mark Axisa have worked together to create an environment that is welcoming, with great food and an in-depth wine list. Start with freshly shucked Sydney rock oysters, with a slice of their home-baked sourdough bread and home-made butter. The salmon is smoked, cured, and sliced in-house, served with with soft boiled duck egg, truffle mayonnaise and brioche. The mains menu is seafood orientated; try the Pan fried snapper with potato and garlic mash; lemon caper butter, or opt for the ‘Glacier 51’ toothfish or NZ king salmon. Meat-eaters are not left out; the Smoked duck breast is the ultimate indulgence, with confit duck Maryland, rhubarb tart and sautéed kale. This is a great place to show off our beautiful harbour to visitors - arrive in style in a water taxi.Tip:
Arrive in style by Water Taxis Combined Water Taxis