Catalina Rose Bay
1 Sunderland Avenue, Rose Bay, Sydney,
NSW 2029, Australia
Telephone. 61 2 9371 0555

Fax. 61 2 9371 0559
Hours. Open 7 days continuously from midday until late. Closed Sunday Night
Cuisine. Modern Australian, Seafood
Chef. Paul McMahon
Proprietor. Judy and Michael McMahon

Catalina has been described as "Sydney's verandah". The famous Sydney to Hobart yacht race starts directly in front of
the restaurant.
Catalina owners Judy and Michael McMahon and son Paul (Chef Proprietor), believe in creating a total restaurant experience for their customers: a synchronicity of lovely tasty food, unobtrusive but attentive service, outstanding Australian and Imported wines, a modern uncluttered space, in an unparalleled location on Sydney Harbour.

The food at Catalina is modern Australian. While there is a strong emphasis on fish and shellfish, it is much more than a seafood restaurant.

Catalina has an enviable reputation for the quality of its food. The sourcing of high quality produce from the sea and the farm is a major concern.

The menu changes seasonally and is supplemented daily with a small selection of additional dishes.

"Catalina is where visitors can see what Sydney is about.
It's a Sydneysiders' favourite – where visitors are made most welcome."

Winner 2004 Restaurant and Catering NSW Metropolitan Awards for Excellence,
in the category of Best Modern Australian Informal Dining.

American Express Restaurant Awards
Best Restaurant Eastern Metropolitan 1999 & 2000
Winner Best New Restaurant 1995.

1 Hat in Sydney Morning Herald 2004 Good Food Guide.
Very Highly Recommended,
2003 Tucker Seabrook Australian Wine List of the Year Awards.

Whiting Uzuzukuri Roasted Lamb Rack with Couscous, Eggplant & Pomegranate Seared Sea Scallops with Baby Leeks, Creamed Salt Cod & Potato Crisps


The Menu

Executive Chef: Paul McMahon


Freshly Shucked Sydney Rock Oysters –

Natural, with Eschallot & Red Wine Vinegar (Minimum order six)    $3.30 each

Natural, with Tomato Jelly, Cucumber Granita and Basil (Minimum order six)    $3.60 each

Grilled, with Potato, Garlic and Chilli (Minimum order six)    $3.80 each

Shot of Iced Vodka O    $9.00

Catalina House Smoked Salmon with Caramelised Shallots and Saffron Crepe    $27.00

White Truffle Infused Egg and Pancetta Tartlet with Confit Tomatoes    $26.00

Warm Salad of Squid, Morcilla, Pear & Garlic Crumbs    $25.00

Seared Scallops with Rice Noodles, Minced Duck Leg & Szechwan Pepper    $29.00

Seafood Consommé with Pan-Fried Rouget, Yabbies & Aioli    $28.00

Braised Beef Cheek with Black Olive Pappardelle, Shiitake Mushrooms & Gremolata    $26.00

Chicken and Tarragon Terrine with Pickles, Endive & Toasted Sourdough    $25.00

Vegetarian Entree Warm Salad of Winter Vegetables and Basil Pesto    $25.00

Main Courses 

Vegetarian Main Course: Vegetarian Risotto of the Day (See Daily List)    $33.00

Roasted Snapper Fillet with Potato & Garlic Purée; Lemon Caper Butter    $40.00

Grilled John Dory Fillet with Fish Boudin, Mussels and Saffron    $40.00

Steamed Blue Eye Cod with Red Lentils, Confit Fennel & Harissa    $39.00

Seared Hiramasa Kingfish Fillet with Globe Artichoke, Kipfler Potatoes and Pistou    $39.00

Golden Plains Organic Pork Cooked Four Ways    $40.00

Roasted Snake River Wagyu Sirloin with Bone Marrow, Spinach Purée & Brioche
(per 100 gms)    $33.00

Double Roasted Duck with Roast Fennel, Cannellini Beans and Onion Jam    $40.00

More dishes are available on the 'Daily List'.

Side Dishes

Potato & Garlic Mash    $7.00

Chips    $6.00

Baby Beans with Pancetta & Almonds    $8.00

Mixed Leaf Salad    $7.00

Bok Choy with Ginger, Soy & Chilli    $7.00

Tomato, Fetta & Rocket Salad    $14.00

The Dessert Menu

Passionfruit Soufflé with Passionfruit Ice Cream (20 Minutes)    $18.00

A Sweet Dégustation for Two    $25.00

Baked Corella Pears with Almond Cigar & Pomegranate    $16.00

Trio of Apple    $16.00

Flourless Chocolate Cake with Mascarpone    $16.00

Butterscotch Panna Cotta with Caramelised Figs    $16.00

Classic Lemon Tart    $16.00

Cheese & Fruit:

Quickes Cheddar (Devon, UK)    $17.00
Made from selected summer or autumn milk and matured for 18-24 months.
It has distinctive grassy flavours on the cloth with a creamy texture.
The ageing process has developed a lingering full-rounded flavour that is not too acidic.

Fromage d’Affinois (Lyon, France)    $17.00
A very special washed rind, white mould, rich double cream cheese, with a 60% butterfat content,
made in the region of Lyon. The pate is soft and sweet, dissipating quickly and leaving the elegance of the satiny, buttery texture to linger with a sweet lactic aftertaste.

Saint-Agur (Auvergne, France)    $15.00
A cow’s milk, pasteurised cheese made in the Roquefort style.
This cheese has a firm creamy pate with a silky texture.
Far milder than most other French blues, but exquisite, and a famous French export.

Full Cheese Selection to share    $30.00
Desserts, Bread and Pastry by Berny Osorio

Vittoria Espresso Coffee    $4.50

Tea $4.50

Petits Fours (6 pieces)    $10.00

Dessert wines by the glass

2003 Plantagenet Off The Rack Chenin Blanc    $14.00

2002 Chateau Roumieu Lacoste Sauternes    $25.00


Executive Chef: Paul McMahon

10% Surcharge on Sundays and Public Holidays


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