CATALINA Rose Bay

LOCATION:
On the waterfront in Lyne Park, 15 minutes drive from the CBD. Rose Bay Wharf is only a few minutes walk.

PROFILED BY DE GROOTS MEDIA:
It`s hard to focus elsewhere as the floor to ceiling windows draw your eyes to the huge expanse of water in front. The beautiful view is of historic significance; the site was home to Sydney`s first international airport in the 1930s, when overseas flights were a novelty and seaplanes were the only way to traverse the globe. The water is still home to a collection of seaplanes, however the empire class flying boats that originally graced the harbour are no longer around, and the only Catalina in site is the restaurant.

Owners Judy and Michael McMahon and their son Paul (Executive Chef), have worked together to create an environment that is welcoming, with great food and an in-depth wine list. Start with freshly shucked Sydney rock oysters, with a slice of their home-baked sourdough bread. The salmon is smoked, cured, and sliced in-house, served with buffalo mozzarella and marinated red peppers. The mains menu is seafood orientated; try the roasted snapper with potato and garlic puree and lemon caper butter, or opt for the barramundi, John Dory, or tuna. Meat-eaters are not left out; the Snake River wagyu sirloin is the ultimate indulgence, with spinach, bone marrow, and brioche. This is a great place to show off our beautiful harbour to visitors - arrive in style in a water taxi.

DETAILS:
CATALINA is one of only a few restaurants in Sydney whose kitchen remains open from midday to late. Diners are welcome all day (full menu available). A wonderful a la carte dining location, perfect for personal and business celebrations of all kinds, small or large. The CATALINA dining room is a wonderful indoor/outdoor space with stunning unobstructed views of Shark Island, Harbour ferries, windsurfers, sailing boats, and seaplanes in Rose Bay - with food to match. Resident pelicans visit every afternoon hoping for remnants of the premium quality fish.

FOOD & BEVERAGE:
Paul McMahon, Executive Chef of this superb dining retreat on the harbour, has created a contemporary Australian menu with French, Spanish and Italian influences. With a wide open welcoming of the harbour, balmy balcony, great views, candlelit tables, and fireplace, CATALINA is an ideal restaurant for all seasons. Sourdough loaves are baked on the premises twice a day; the smoked salmon is smoked, cured and sliced in-house; and the best Sydney Rock Oysters are sourced daily from up and down the NSW coast, and shucked to order. Paul only uses premium meats such as the dry aged Angus sirloin and Kurobuta pork. Menu favourites include Freshly Shucked Sydney Rock Oysters ($4.00 each), Roasted snapper fillet with potato and garlic mash; lemon caper butter ($45.00), and the Double roasted de-boned duck with a white port and pear pure; roasted parsnip ($47.00)

WINE LIST:
Catalina has one of the best wine lists in the country. Michael McMahon and Head Sommelier Simon Curkovic, (Winner 2008 Gourmet Traveller Sommelier of the Year) have developed a fine Australian and Imported list of over 600 wines. There are over 20 wines available by the glass.

AWARDS:
Awarded one chef`s hats 2002 - 2009, Good Food Guide.

Winner 2008 Gourmet Traveller `Sommelier of the Year`: Simon Curkovic, Catalina

2 stars 2008 Gourmet Traveller Restaurant Guide

Winner 2007 and 2008 Restaurant and Catering NSW Metropolitan Awards for Excellence Best Modern Australian Restaurant, Formal

Australia`s Wine List of the Year Awards 2008 - 3 wine glasses (the highest possible rating)