Family-run Catalina has been in operation for 23 years, and still aims for its original goal: to be the city’s favourite waterside destination to enjoy a top-quality meal crafted from the finest produce available. Executive Chef Mark Axisa and Head Chef Alan O’Keeffe, both of whom have been with Catalina for a number of years, support that goal, presenting beautifully plated, Mediterranean-inspired food. With stunning water views, this elegant architect-designed restaurant is suitable for special occasions or to impress visitors to our beautiful city.
The signature dish of poached Western Australian marron tail is served with rockmelon and prosciutto, while the assiette of spanner crab with tempura scampi, red spot whiting and diamond shell clams is served in a lemon and chilli beurre blanc. Delivering perfectly cooked fresh seafood paired with a well-balanced light sauce, this dish highlights the kitchen team’s skills.
PSST! Seaplanes, including Catalinas, landed in Rose Bay from 1938, making the suburb the site of Australia’s first international airport.