A delicious life of good food and music
To accompany this blog post, I have chosen Sailing composed by Christopher Cross, legendary American songwriter who won 5 Grammy Awards with his self-titled debut album, in 1979.
Click the video below to listen to this music as you read about the food of this iconic Sydney restaurant.
Catalina, Rose Bay
There’s no better place to be on a clear sunny day than Catalina, a quintessentially Sydney experience with its bay side location and floating seaplanes gliding on the sparkling waters.
You can be equally comfortable having an indulgent three course soiree in the expansive dining room or a light sushi lunch our by the balcony overlooking beautiful Rose Bay and the Sydney harbour.
It’s not surprising how Catalina has stayed its course for the last 17 years, with its winning formula of sun, surf and seafood.
Freshly shucked Sydney rock oysters with a squeeze of lemon and a glass of chilled champagne is the perfect way to start.
At Catalina, there are different ways to experience these fresh mollusks – with red vinegar and eshalots, Rockefeller or tempura with seaweed – and they make their appearance on almost every table. Shucked to order, they are so fresh, you can literally taste the sea.
If oysters aren’t your thing, then there’s Catalina’s signature Catalan style whitebait with fried duck egg.
You break the runny egg, mix it up to coat the crispy whitebait, lift it with a squeeze of lemon and it’s sunshine on your lips.
As you wait for your main course, the waves lap up against the shore, the pelicans land gently on the balcony – a view you never get tired of. Another sip of champagne, and you can wash away the stresses of life for a while.
We order the pan fried barramundi with spanner crab parcel and sage cream. The fish arrives with a crown of fried leeks and is well cooked but the spanner crab parcel is a little soggy from sitting on top of the rich sauce.
For something a little different, we order the crispy duck with orange marmalade. Here, it comes two ways; the leg is confit while the breast is shredded and wrapped in a crispy parcel and given a modern interpretation with a thin crispy disc of orange slice.
We struggle to fit in desserts but the offerings here are so varied, it’s hard to pass up the opportunity. The signature dark chocolate and date tart is dense, rich and moist and perfumed with rose water ice cream with a sprinkling of edible rose petals – decadent and luxurious.
I love bread and butter pudding and here, it is given a lightness of touch, using brioche, served with a dollop of chestnut cream and a light runny custard, the perfect comfort dessert.
As we leave the restaurant, the sky deepens in colour to a purple haze, ready for the dinner crowd who’s about to witness the changing allure of Catalina’s backdrop.
So dear readers, do you like to listen to music while you dine and if so what kind of music do you like?
Tel : +61 2 9371 0555
Monday – Saturday: 12pm – Midnight (restaurant remains open all afternoon and does not close between lunch and dinner)
Sunday lunch: 12pm – 6.00pm (closed Sunday dinner)