MORE ABOUT THIS EXPERIENCEDesigned as an homage to Sydney Harbour’s exquisite beauty, Catalina Rose Bay is no newcomer to the Sydney restaurant scene. In fact, Sydney-siders have been talking about it for a while – as it has won award after award. As part of this offer, you’ll be enticed by the entrée of your choice, swept away by a memorable main, and won over by a decadent dessert.
Sure to get your appetite buzzing, your choice of entrées include the likes of Catalina house smoked salmon with a soft-boiled duck egg, rich truffle mayonnaise and homemade brioche; or crisp confit pork belly with seared sea scallop, cauliflower purée, shallots, port and pear jus.
The menu’s main options include such mouthwatering dishes as Cone Bay saltwater barramundi with spanner crab parcel, served with an earthy sage and eschalot cream; or the Riverine beef tenderloin with fondant potato and truffle mushroom duxelle will make any meat lover happy!
The dessert menu balances familiar flavours with a stroke of creativity to produce such exciting options salted peanut praline and caramel parfait; or if the classics are more your fancy try Catalina's lemon tart with mascarpone; or strawberry pavlova with lime curd and strawberry coulis--absolutely divine!
Your meal will be topped of with a relaxing coffee or tea. Whatever you choose, one thing’s for sure: dining at Catalina is more than just eating – it’s an unforgettable experience, a culinary treat that is just plain gorgeous. Find out how you can create your own Lime&Tonic event!
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BET YOU DIDN'T KNOWCatalina’s stellar reputation, reflected in its impressively full award-mantel, wouldn't be what it is today if it weren’t for its incredible kitchen staff. The current Head Chef, Mark Axisa, has been working his way through the Catalina kitchen for the past ten years, gaining such a refined knowledge of local ingredients and the restaurant’s specialties that it was only natural that in May 2010, when the position of Head Chef opened up, Chef Axisa would take over.
Chef Axisa brought to the position an intimate understanding of the things that have made Catalina great, for instance the fabulous seafood preparations demanded by its iconic location – from the freshest line-caught fish to oysters shucked to order. Inspired by the classics, and bursting with passion, his creativity is reflected in some of the exciting new dishes he has brought Catalina, new twists on the top-quality ingredients that fill Catalina’s kitchen.
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