The Catch Review

January 21, 2020 - 5:31pm
Terry Durack
Image James Alcock | La petite tower for two - oysters, king prawns, salmon, mussels.

It’s a little surreal to be back in the saddle after such a summer; to be out eating and drinking on Sydney Harbour like a tourist in your own town, when the smoke in the air is a constant reminder of the suffering of others.

But without being disingenuous, one way to indirectly support our growers, suppliers, farmers and fishing communities, is to dine out.

Sydney’s overseas and interstate visitors have been doing their best to help in that regard, filling harbourside tables from The Squire’s Landing microbrewery on the very edge of Circular Quay, to the three-hatted Quay above.

The CatchImage: James Alcock | There is a special magic in sitting outside with views of the bridge, house and ferries.

Now they have new front-row harbour seats following the $32 million upgrade of the historic Campbell’s Stores row of golden sandstone warehouses, from 6 Head steakhouse to the new Alpha Pop pop-up from Peter Conistis, and at the city end, The Catch.

Weirdly, I miss the kitsch tall masts and furled sails of what was The Waterfront, but there is still a special magic in sitting outside with views of bridge, house and the harbour’s roiling slurry of ferries.

Heading up The Catch kitchen is seasoned executive chef, Damien Brassel, who won a Michelin star at Knife + Fork in New York and headed the kitchens at the harbourside Cafe del Mar and Ananas in The Rocks.

The CatchImage: James Alcock | Salad nicoise with yellowfin tuna, kalamata olives, poached quail egg.

This story originally appeared on Good Food. Click here to read the full article.

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