As the days get longer and the sea breeze warms with the scent of Spring, Catalina Rose Bay is celebrating by curating new dishes and cocktails.

For over 20 years, Catalina has celebrated seasonal flavours with its sensational offering of contemporary Australian fare. This spring, Catalina welcomes the change of season with new, limited edition cocktails as well as several gorgeous additions to the a la carte menu.

Drawing inspiration from the abundance of fresh spring produce, Catalina presents nine new menu items across its entrée, main and dessert selection. Executive Chef Mark Axisa and Head Chef Alan O’Keeffe have carefully crafted the new items to complement the existing menu while showcasing some of spring’s best flavours.

The Catalina classic poached Western Australian marron tail ($38) makes a highly requested return, this time with orange, seasonal vegetables and lemon aioli. Other new additions include the extremely popular house made parsley spaghettini with Mooloolaba king prawns and lobster oil ($49) as well as the pan-fried grasslands premium tenderloin with brioche and parmesan crust, potato gratin and red wine jus ($49).

Head Pastry Chef Berny Osorio is the creative mastermind behind Catalina’s stunning desserts that are as tantalising as they are photogenic. Inspired by the vibrant flavours of spring, Berny has developed four new desserts including white chocolate semifreddo with blood orange torte and blood orange pomegranate sorbet ($25) and the coconut tapioca pudding with pineapple and papaya salad and guava sorbet ($25).

Catalina Rose Bay's a la carte desserts selection

Catalina Rose Bay’s a la carte desserts selection. Image: Supplied

Catalina Dreams cocktail with grapefruit vodka, Cointreau, agave, passionfruit puree and lime

Catalina Dreams cocktail with grapefruit vodka, Cointreau, agave, passionfruit puree and lime. Image: Supplied

To complete the Catalina Spring experience, a limited-edition cocktail menu offers a tempting selection of five fresh, original combinations – perfect for enjoying under the glorious Sydney sunshine. Catalina Dreams made with Belvedere grapefruit vodka, shaken with Cointreau, agave, passionfruit purée and lime served on the rocks with a pineapple foam ($22) is a firm favourite while the Mai Tai Spritz combines two classics for a refreshing new taste with Appleton Estate Rum built with Cointreau, Orgeat and fresh lime juice topped with Chandon and garnished with mint ($22).

Taking in breath-taking views over the picturesque Rose Bay, there is no finer destination to enjoy a beautiful Spring dining experience than at the iconic Catalina.

02 9371 0555
Lyne Park, Rose Bay NSW