The Catch is set to open its doors in early December, with Michelin star chef Damien Brassel running the kitchen.

The venue is the latest addition to the Campbell’s Stores precinct located in Sydney’s Circular Quay.

As you might gauge from the name, The Catch will revolve around seafood, with Brassel selecting the best from Australian waters.

The venue will feature a dedicated raw bar where diners can select oysters from Little Swan Bay, Camden Haven or Macleay River.

Menu items include sixteen spiced octopus with kumquat and Meyer lemon, lobster Thermidor and Port Lincoln squid with charcoal aioli.

Whole fish and mussels are also on the menu alongside non-seafood options of Wagyu, roast duck and chicken tagine.



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