DINING ROOM

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.

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.

Bar

For those who don’t have time for a full meal or simply fancy a dish with a glass of wine or a cocktail, the Bar at Catalina is a fabulous option. The Bar menu features a selection of light dishes and small bites, from freshly shucked Sydney rock oysters, pan-fried king prawns, Nardin anchovy fillets, and jamon, to the best fish and chips in Sydney. And new to the bar menu: a beautiful Seafood Antipasto featuring six of our favourite seafood bites. Walk-ins only. (Please note that bookings are not possible in the bar area as it is weather dependent, and bar seating is subject to availability).