11 - 20 Guests (4 choices per course + vegetarian option)
21 - 39 Guests (3 choices per course + vegetarian option)
40 - 50 Guests (Set or alternate entrée, choice of 2 mains, + vegetarian options, set or alternate dessert)


Eight freshly shucked Sydney rock oysters natural, with eschalot and red wine vinegar (gf & df)
Catalina house smoked Mount Cook salmon, lemon sour cream, cucumbers, salmon mousse, dill and fried capers (gf)
Pan seared sea scallops, cauliflower soup, salmon caviar, silver beet, chilli crumbs and bottarga (nf)
Pork belly ragoût, house-made trofie pasta, gremolata and pecorino (nf)      
Burrata, zucchini flower, sugar snap, heirloom grape tomato, wild rocket, basil, pepitas, pine nuts and pedro ximenez dressing (v)


Crispy skin Cone Bay barramundi, pipis, clams, mussels, braised leeks, avruga and lemon thyme veloute (nf)
Mt Cook Saikou Alpine salmon with quinoa, kale, persian fetta, almonds, red grapes, piquillo peppers, and wild rocket yoghurt (gf)     
Pan roasted lamb rack, grilled Japanese eggplant, edamame and wasabi purée, miso eggplant and garlic soy jus (nf)     
'Beef Bourguinon’: pan-seared beef fillet, pancetta, mushroom, pearl onion, baby carrots, white turnip and red wine jus (nf)
(served medium rare)
Vegetarian option of the day

mixed leaf salads


Classic lemon tart with mascarpone
Passionfruit cheesecake with fresh passionfruit and white chocolate ice cream (nf)
Catalina banana split with peanut butter parfait and aero honeycomb chocolate
Chocolate marquise, hazelnut dacquoise, chocolate crémeux and chocolate sorbet (gf)        
Cheese and Fruit

Alternatively for special occasions, you may like a Catalina Celebration cake in lieu of our signature desserts.
Please request this at the time of your booking.

Coffee or tea and petits fours

Prices include 3 courses, bread, sides, coffee/tea, petits fours, GST. Menus may change without notice. Please allow for seasonal menu variations. (GF) denotes gluten free; (DF) denotes dairy free; (V) denotes vegetarian; (NF) denotes nut free


Cost for 2 course semi set menu with choice throughout (available Monday – Thursday lunch and dinner.
Not available in November/December/January): $100 per person

Cost for 3 course semi set menu with choice throughout: $120.00 per person
Sundays and Public holidays: $132.00 per person (includes Sunday and Public Holiday surcharge)

Cost for 3 course semi set menu with choice throughout in December:
$130 per person
$143 per person on Sundays and Public Holidays (factors in Sunday and Public Holiday surcharge which applies to both a la carte diners and function groups).


Please enquire about other available menu formats if the above does not satisfy your requirements

Contact details for bookings: Phone: (02) 9371 0555

Email: [email protected]