SIGNATURE DISHES MENU

2017 SUMMER MENU

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)

Entrée

Eight freshly shucked Sydney rock oysters natural, with eschalot and red wine vinegar (gf, nf, df)
Catalina house smoked Mount Cook salmon, lemon sour cream, cucumbers, salmon mousse, dill and fried capers (gf, nf)
Pan seared sea scallops, seafood boudin, pea puree, pancetta, green beans and lemon vinaigrette
Burrata, heirloom and organic tomatoes, edible seeds, pomegranate, pepitas, pine nuts, mustard leaves and white balsamic vinegar (v, gf)


Main 

Crispy skin Cone Bay barramundi, pipis, clams, mussels, braised leeks, avruga and lemon thyme veloute (nf)
Mt Cook Saikou salmon, green asparagus, tarragon mayonnaise, crumbed egg yolk and salmon caviar     
Pan roasted Junee lamb rack, grilled Japanese eggplant, edamame and wasabi purée, miso eggplant and garlic soy jus (nf)     
Pan fried grasslands premium tenderloin (mbs + 2) with brioche and parmesan crust, potato gratin,
caramelised eschalot, kalamata olive and red wine jus (nf)  
served medium rare   

Vegetarian option of the day

chips
mixed leaf salads


Dessert 

Catalina banana split with peanut butter parfait and aero honeycomb chocolate (gf)
Dark chocolate délice, milk chocolate baileys ganache and hazelnut ice cream (gf)
Classic lemon tart, fresh raspberries, lemon mascarpone cream (nf)
Carrot cake, cream cheese bavarois; walnut crumble and walnut ice cream
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]