The culinary team of Executive Chef Mark Axisa, Head Chef Alan O’Keeffe and Head Pastry Chef Berny Osorio have all been with the McMahon family’s Catalina restaurant for many years – and it’s obviously a successful collaborative effort.
Catalina is one of Sydney’s most desirable dining destinations. If it isn’t the vistas that move you, gentle crashes of waves on the rocks and the hum of the seaplane’s propeller will wow your senses.
Catalina’s dishes offer a balance of simplicity with a sense of occasion in the presentation of the food and the methods of cooking. Each ingredient is treated and presented in a way that highlights its characteristics. This is matched with clever tricks that make the dining experience special. The poached Western Australian marron tail, orange, seasonal vegetables and lemon aioli is amusingly presented with the radish slice in the claws. The Glacier 51 toothfish with seasonal peas, enoki, shiitake mushroom dumplings and smoky consommé is a dish one must try.
PSST! There is ample four-hour car parking in the surrounding area.