Catalina Rose Bay – Restaurant Review

Nothing quite captures the laidback waterside glamour of Sydney like a leisurely lunch at Catalina. The sparkling waters, the passing ferries, the circling seaplanes and the white yachts bobbing in the distance… the curvaceous dining room with vast windows and a sprawling balcony captures it all.

But none of it takes the shine off executive chef Mark Axisa’s food. His tender scallop and squid entrée with romesco crumb is art on a plate, while the orange-drizzled poached marron is too pretty to eat. Well, almost.

For the main course, snapper is the signature dish, having stayed on the menu since the opening of the restaurant 24 years ago. But seafood lovers should also give the toothfish a try – paired with shiitake dumplings in a dashi consommé, it’s a beautifully silky and satisfying dish. Steak connoisseurs, on the other hand, will delight in the wagyu scotch fillet served with smoked onion aïoli.

All of this is ably supported by an exhaustive wine tome – pick a light pinot noir from Orange, NSW, to go with the fish or a deep cab sav from the Barossa Valley to bolster the fillet. Service is impeccable and shows years of refinement – the waiter serving us, for instance, has worked at the restaurant for 12 years. And have we mentioned the views?

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