Catch Restaurant

PROFILED BY DE GROOTS MEDIA
Queue up to see the complete makeover of Rockerfellers, previously one of the citys busiest and most successful restaurants. After twelve months trading in the shadow of the Rockerfellers name and reputation, the new owner, Bernadette Woods, has put her stamp on the place. The decor is now of tasteful, understated elegance. There is a comfortable lounge area for relaxing pre- or post-dinner drinks, linen cloths, quality table furnishings and a new buzz and verve to the place. And there is a new young chef, Ben Bate, with a CV in his pocket featuring stints with Marco Pierre White in London, at Bilsons in Sydney and, most recently, at the highly acclaimed Magill Estate in Adelaide.

His opening menu primarily consists of a re-working of some culinary classics such as a beautifully presented vitello tonnato and a tian of blue swimmer crab among the entrees. Mains run from almond-battered fish fillets to chargrilled yellow fin tuna and an organic venison shank braised with Mediterranean flavours.

Graeme Phillips