The Menu
The CATALINA kitchen team, led by Executive Chef Mark Axisa and Head Chef Alan O’Keeffe, has built a reputation for stylish, simple cuisine that blends perfectly with the stunning waterside setting.
Dining Room
CATALINA’s menus are updated on a daily basis and shift to reflect the season, blending modern Australian cuisine with classic Mediterranean flavours. There is also a nod to the best of Asian cuisine in such dishes as the signature Yellow Fin tuna and scallop crudo, and luxe touches such as Black River caviar churros with signature CATALINA cocktails. CATALINA classics such as pan-fried snapper, Sydney rock lobster risotto, dry aged Maremma duck breast, and our famed roasted organic suckling pig, are mainstays of the menu; these dishes and indeed all of the menu’s offerings are inspired by the beautiful produce of New South Wales and the Sydney region. At the heart of CATALINA’s menus is a commitment to wild and sustainable seafood, and to working with Australia’s best suppliers, sourcing the finest quality seafood, meat and vegetables.
Wine List & Cocktails
Our Award-winning wine list offers an immersive exploration of all things wine, with a comprehensive and thoughtful selection of bottles from both classic and up-and coming producers, and our cellaring program enables us to offer a vast range of vintages from as early as 1946. Our diverse team of sommeliers and bar staff have built a beverage offering that caters to every palate, with carefully considered non-alcoholic drinks, beautiful cocktails, organic and natural wines and iconic vintages. There truly is something for everyone.
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