Step into Catalina in the leafy Rose Bay suburb of Sydney, and you’ll be swept away by its breathtaking views. With an open veranda that looks out over the glittering waters, to a tantalising range of wines and inventive cocktails.
For a limited time only, Catalina have launched six new limited edition cocktails. Each decorated with everything from fresh fig, house-made rhubarb to dashes of lavender ensuring there is something to satisfy everyone.
GET FIGGY WITH IT – Locally Distilled Poor Tom’s Gin Shaken with Lime, Sugar and Egg White. Served on the Rocks with a French Fig Liqueur Float.
THE COUNT OF MONTENEGRO – A Twist on the “Penicillin”. Amaro Montenegro Shaken with Lemon, Honey Syrup and Thyme. Served on the Rocks with an Ardberg Float and Fresh Thyme Sprig.
DIRTY HARRY – Kraken Dark Spiced Rum Shaken With Frangelico and Lime Topped with Capi Ginger Beer. Served Tall with a Cinnamon Sugar Rim.
VOYAGER 25 – 1978 Armagnac, Bulleit Bourbon and Monkey Shoulder shaken with Organic Maple Syrup, Fresh Lemon, Egg White and French Vanilla. Served up with an Anise Seed Star.
R & R 22 – Bulleit Bourbon Rye, House Made Rhubarb Shrub, Fresh Lemon Sugar and Egg White Shaken and served up with Peychaud’s Bitters.
PROVENCE MIMOSA 25 – House Made Lavender Syrup with a dash of Fresh Lemon Juice topped with Pommery Brut Royal. Served in a flute with a fresh sprig of Lavender.
And lets just not stop there! What about their food….
The menu is French and Mediterranean inspired, featuring fresh Australian seafood carefully curated by Executive Chef Mark Axisa and Head Chef Alan O’Keeffe, who constantly updates the menu in addition to their regular Catalina favourites. Their dishes vary throughout the year depending on what’s seasonal and fresh in the harbour, but some available all year round are their flawlessly prepared oysters, the bouillabaisse with spanner crab, tempura scampi, and red spot whiting, or the sumptuous roasted suckling pig.
Rose Bay, NSW 2029