The Catch brings premium sustainably-sourced seafood to Sydney’s historic dining precinct, Campbell’s Stores this December.
With the harbour at our doorstep, Sydneysiders are spoilt for choice when it comes to waterfront dining options. From the shores of Barangaroo to the iconic Instagrammable views across Bondi Beach, our entire city is surrounded by picturesque seafood dining spots. And this summer, a new seafood dining destination is coming to the foreshore of Sydney Harbour just in time for summer.
Meet The Catch, the new restaurant player taking up residence in the heritage seaside dining precinct, Campbell’s Stores. Tucked between The Park Hyatt Hotel and The Overseas Passenger Terminal, the precinct has undergone an epic multi-million dollar restoration in 2018 to elevate the space as an innovative dining and entertainment destination. This December, The Catch is set to be a bold move for the precinct to deliver a fine-dining seafood-focused restaurant rubbing shoulders with the precinct’s premium steakhouse, 6Head.
The venue will be led by Michelin Star Chef Damien Brassel, the culinary mastermind behind the Knife + Fork in New York. More recently, Damien has been leading the pass at Ananas in Circular Quay and now finds himself behind the pass at The Pacific Club in Bondi Beach. With 20 years of industry experience under his belt, Damien cites Michelin-starred mentors such as Gordon Ramsay and Marc Veyrat on his international resume.
So, what can you expect from The Catch? Taking inspiration from Australia’s premium seafood, Damien has curated a menu that champions sustainable fishing practices. Here you’ll find regional oysters and local fish, all sourced daily from growers and hatcheries across Australia. Raw seafood is the star of the show at The Catch, with a dedicated Raw Bar serving up only the best of the best directly to diners. You’ll also find an extensive Oyster Menu with fresh options from local regions including Little Swan Bay, Camden Haven and Macleay River just to name a few.
But the seafood doesn’t stop there. At The Catch you’ll also be treated to Sixteen Spiced Octopus with kumquat and meyer lemon, Port Lincoln Squid with a charcoal aioli or a modern twist on a classic Lobster Thermidor. Plus, you’ll find whole Lemon Sole, Barramundi and Mussels by the half kilo alongside marble score 8 Wagyu, whole roasted duck and chicken tagine.
Waterfront dining spots are so Sydney. Check out our guide to Sydney’s Best Waterside Restaurant.