There is more choice on the menu than ever at Catalina this month.

October’s Crave Sydney International Food Festival is a 31-day celebration of world-class food, and Catalina has expanded its involvement in many of the featured activities and events this year.

Catalina’s head chef and sommelier have created some interesting and delicious food, and wine and beverage experiences at many different price points, in addition to the spring à la carte menu, and bar menu.

These experiences can be quick and casual, like the lovely Let’s do Lunch pan-fried king dory fillet, paired with a glass of Brown Brothers Pinot Grigio ($38, available Monday – Friday); Sugar Hit, a delicious Valrhona chocolate and date tart with rose-petal ice cream plus a glass of Brown Brothers Tawny Port ($20, available after 9pm); Cocktail of the Month, a blackberry and apple sour, paired with chicken liver parfait with Chambord jelly ($20, available any time, and in combination with either of the above).

And then there are the themed degustation dinners: 100 Mile Meal (a five-course dinner featuring produce from within a 100-mile radius of Sydney, $120 + wine matches, Wednesday, October 12 – book today); World Dinner (Conquistadors: the meeting of the old and new worlds — a seven-course dinner, $150 + wine matches, Wednesday, October 19), and Hats Off (a celebration of spring — six-course dinner, $160 + wine matches, Tuesday, October 25).

Bookings are still available for the food and wine events. Visit, Specials and Events for more details, and to book.

Catalina will also have a stand at the AIDS Trust Sydney Food & Wine Fair 2011, the traditional Crave Sydney International Food Festival finale, featuring a ‘battle of two tarts’ — the classic lemon tart with mascarpone and Valrhona chocolate and date tart.

Lyne Park, Rose Bay
Open: Mon- Sat: Noon – midnight
Sun: Noon – 6pm
(02) 9371 0555

© Star Observer 2018 | For the latest in lesbian, gay, bisexual, trans* and intersex (LGBTI) news in Australia, be sure to visit daily. You can also read our latest magazines or Join us on our Facebook page and Twitter feed.