"Serendipitously, Catalonia chef Brian Villahermosa, who worked at Banc and Bayswater Brasserie, made his name at London's Salt Yard two years back. He's brought that fashionable pizazz to leafy Kirribilli, teaming with Thomas Hoff to create a pleasantly chilled venue that unfurls to embrace the outdoors. The decor is simple yet sassy: lots of honey-coloured timbers, a curious bug motif on hotplate-red wallpaper, a courtyard with picnic tables, footpath dining under umbrellas and a more sedate upstairs dining area." more...

"There is much to like about Catalonia, which spreads itself from footpath tables to a sunbathed courtyard and a couple of smart, modern dining areas.

My only regret is that I dined with just one other person, and even our combined gluttonous efforts weren't enough to stop us experiencing some serious menu envy." more...

2007 year in review - the dishes that rocked

#1 "Catalonia's morcilla with asparagus and fried duck egg. The egg plunges like a protein comet through the deep frier only to be broken at the table in a wave of saffron coloured yolk over blood sausage." more...