Photography: Dominic Loneragan
Lyne Park, New South Head Road, Rose Bay, NSW, 2029
+61 2 9371 0555
Sydney is a city that seemingly thrives on the new – well and truly embracing the trend of pop-up bars, pop-up restaurants, pop-up shops. Basically, if it can be popped and promoted then you can almost guarantee it’ll be a hit – at least temporarily.
This isn’t to say that locals are flighty, more that they’re nothing if not experimental.
Which is why when a restaurant manages to retain a level of regard beyond the first opened buzz, it becomes more than just a venue, probably closer to a cultural touchstone.
It’s been 20 years since Michael and Judy McMahon hired architect Leigh Prentice to reform a former Rose Bay nightclub to the stripped back and modern Catalina, relaunching it as the place for seafood and to be seen in the eastern suburbs.
At the time, Prentice’s stark concrete design was rebellious and risky but decades on its outlived many of its competitors who relished in the over-decadent trends.
It’s also likely the reason Catalina has managed to become all things to all people, providing the perfect stage for local celebrity power lunches to family celebrations to romantic interludes. A place where nothing detracts from those perfect harbour views.
Whereas in the early years everyone who was anyone came here, it’s anyone and everyone who knows a good iconic experience who makes a lunch time booking. And most importantly, the only popping you’ll hear is the sound of champagne.
Highly recommended:
The oysters natural with eschalot and red wine vinegar. The oysters grilled with garlic and tomato butter crumb baste looked mouthwatering but are probably more for those who prefer their molluscs a little less virgin.
Also the poached Western Australian marron tail with orange, aoli and seasonal vegetables. Awards for presentation aside, once you dive in and mix all the elements together we guarantee you’ll be requesting extra bread to soak up the leftovers.
Finally, the herb and parmesan encrusted Junee lamb rack, mint yoghurt, broad beans, preserved lemon and olive crumb. Head Chef Mark Axisa has mined the Mediterranean to put a spin on a traditionally very Australian dish, so don’t feel too guilty ordering the meat over the seafood.
Catalina has also launched dining vouchers (ideal for those stuck for Christmas presents).
