
Catalina Turns 30
While Most Restaurants Possess The Lifespan of a Butterfly, Catalina Stands Apart For Serving Sydney For Three Decades
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Quick and easy yacht access. Arrival by seaplane. A touch of caviar and vintage Champagne to kick things off? Catalina has in spades what the Emerald City is truly famous for. Even after three decades of service, this Rose Bay fixture remains a desirable address.
Afternoons and evenings here always manage to etch themselves on the memory for years to come. And this year, as Catalina marks its 30 anniversary, it’s appropriate to raise a glass to this institution’s winning formula that balances a dramatic outlook with a calming interior.
Whether you’re watching the seaplanes take off by day or being mesmerised by the shadow play of seagulls on the curving terrace by night, Sydney Harbour provides a stunning backdrop.
It’s a magical setting that is made sweeter by how little the place has changed.
Executive Chef Mark Axisa and Head Chef Alan O’Keeffe have established a reputation for bright clean flavours and healthy-ish fare. Produce and textures on the menu are simple but never staid and unlike many chefs who get way too tricky in the kitchen, Catalina’s chefs have created a menu that is full of dishes you actually want to eat.
It includes Glacier 51 toothfish served with a cigar of spanner crab roulade, and juicy Spanish mackerel cooked to perfection in red curry sauce with crunchy sugar snap peas. To up the ante this summer you can also indulge in a delicious Rock lobster risotto, order Catalina’s signature suckling pig or hail down their new roaming dessert cocktail trolley (created by designer du jour David Caon).
“We’re about to celebrate 30 years, which is an achievement we’re very proud of,” said owner and founder Judy McMahon at Veuve Clicquot’s 2015 La Grande Dame launch in August.
Dressed in an immaculate white head-to-toe outfit, McMahon was quick to acknowledge the commitment and support of her children James and Kate who have stepped up to the plate since the passing of her late husband, Michael, in early 2020.
The new guard is flying the flag for fine dining in his honour, serving plenty of freshly shucked Sydney rock oysters, pouring energetic wines from all over the world and maintaining an elegant continuum beloved by Sydney locals.
And because everything tastes better with a view, there’s really no better place to unwind that here, with a fine glass of Veuve Clicquot La Grande Dame rosé Champagne and a trout and herring roe churro.
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