Sydney has snagged a new sustainable seafood restaurant, which has opened in a former maritime warehouse on the edge of Sydney Harbour.

Called The Catch, the new restaurant is helmed by its very own catch – Michelin-starred chef Damien Brassel – whose 20-year-long resume includes The Fat Duck, The Marco Pierre White Restaurant and the Rockpool Dining Group in Sydney.

The Catch lures diners in with premium seafood offering, with impressive dishes like uni butter crab toast and Beluga caviar with leek blinis and smoked caviar.

If you’re sharing, the seafood tower gives you the pick of the sea. Serving from two to six people, the raised platter comes stocked with oysters, blue swimmer crab, chilled mussels, lobster, Diamon Bay clams and marrow, with a number of dipping sauces and condiments.

However, if all you really want is fish and chips and a view of the water, there’s that too.  It’s made from the catch of the day, with pickled shallots, capers and a side of triple cooked fries.

All seafood is sourced from Australia, hand selected daily from local growers and hatcheries.

The new venue joins premium steakhouse 6 HEAD at Campbell’s Stores, with five other bars and eateries expected to open within the waterfront precinct over the coming 12 months.

The Catch
Bays 1-3 Campbell’s Stores, 7-27 Circular Quay West, The Rocks
Sun – Thu 12pm – 10pm, Fri – Sat 12pm – 11pm
thecatchsydney.com.au.