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Catalina is one of Australia’s great destination restaurants situated on a landmark Rose Bay site on Sydney Harbour’s eastern foreshore.Michael and Judy McMahon opened Catalina in 1994 with a simple goal: to be Sydney’s favourite place to eat the best by the water.
Paul McMahon is Catalina's Executive Chef. His fresh and authentic menus are inspired by the classics - French, Italian, Spanish and Mediterranean. Seafood is a Catalina specialty. Oysters are shucked to order, and long-standing relationships with Sydney's leading suppliers provide us with the best line-caught fish.
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). Guests may now also use the balcony bar facilities without the need to have a full meal!
what the reviews say ...
"Beautifully understated elegance and professional service combine in one of the most perfectly positioned restaurants on the planet..."
- SMH Good Food Guide 2009
"Stunning position, stunning views, stunning food."
- Sydney Morning Herald Good Living 2008
"The Catalina of 2007 again presents a compelling reason to take the sea plane to Rose Bay, go mano a mano with a worthy wine list, and luxuriate in smart cooking and switched-on service and a classic Sydney scene."
- Australian Gourmet Traveller 2007
sample food menu*
* The menu below is a sample only and is subject to change at any time without notice
Entree
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freshly shucked sydney rock oysters. our oysters are sourced from the best growers of sydney rock oysters on the nsw coast, and opened to order.
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Natural : with eschalot and red wine vinegar (minimum order six) $4 each
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| Deep fried : Crumbed with leek fondue (minimum order six) $4.5 each |
| Deep fried : Crumbed with leek fondue (minimum order six) $4.5 each |
| Catalina house smoked salmon : with chopped duck egg, dill mousse and avruga $30 |
| Jamon Ibérico de Bellota : rolled sourdough crouton, confit tomato and goats curd $36 |
| Char grilled baby octopus : with grilled morcilla, kipfler potato, pesto and pine nuts $27 |
| Queensland sea scallops : with chicken and pancetta sausage, white bean purée; sauce vierge $37 |
| Pan fried Hawkesbury squid : with aioli, spiced poached pear and crispy duck tongue $30 |
| Hand-made potato gnocchi : with red wine braised beef cheeks and shaved parmesan $27 |
| Rolled quail breast : with black pepper and almond-crusted leg; confit fennel and celeriac $28 |
| Hand-picked Blue Swimmer Crab Linguine : with sofrito, garlic and chill $31 |
Main
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| Pan fried snapper fillet : with potato and garlic mash; lemon caper butter $45 |
| Roasted salmon medallion : with mojama, garden vegetables, cauliflower purée and pistou $46 |
| Confit yellow fin tuna : with black olive vinaigrette, avocado purée, pancetta and snow pea leaf $47 |
| Double roasted Burrawong organic duck : kumera, truffle and potato terrine; spinach purée $47 |
| Pan roasted hanger steak : with crispy semolina gnocchi, king brown mushrooms and beetroot jus $45 |
| Slow braised lamb shank : with sautéed globe artichokes, soft polenta and savoy cabbage $42 |
| Roasted Suckling Pig with Quince Aioli (Limited Availability) : A Catalina signature dish: the baby pig is portioned, seasoned and cooked ‘sous-vide’ for 12 hours, and then roasted to order $99 |
| Catalina’s sourdough bread is baked on the premises daily |
Desserts
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| Dessert Selection to Share : (a selection of 5 smaller desserts from the menu) $47 |
| Strawberry soufflé : with white chocolate sauce and lychee sorbet (20 minutes) $22 |
| Rum baba : with chantilly cream and seasonal fruit $19 |
| Honeycomb parfait : with dark chocolate caramel and warm banana fritters $19 |
| Dark chocolate mousse : with raspberry sauce and fresh raspberries $19 |
| Orange crème brûlée : with orange and poppy seed sponge $19 |
| Classic Lemon Tart : with mascarpone $19 |
| Full Cheese Selection : with walnut bread, quince paste, muscatels, and fruit, see daily list for individual cheeses $39 |
| Petits fours : six pieces $12 |
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Cuisine: Modern Australian, Seafood, Mediterranean |
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Details |
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Menu |
Sample Menu |
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Chefs |
Paul McMahon and Yoshi Fuchigami |
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Features |
Outside dining area, Licensed, Water Views, Parking, Smoking area |
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Ambience |
Trendy, Relaxed, Sophisticated, Business, Contemporary |
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Address
Lyne Park1 Sunderland AvenueRose Bay NSW (view map)
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Trading |
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Specials
3 course set menu for $50 or $70 with matching wines. Check website for details. |
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