Catch 22 Restaurant

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Dolphin Quay, Mandurah
Phone: (08) 9582 7611

New Restaurant Making Waves in Mandurah

On the waterfront at Ocean Mariner in Mandurah, the new restaurant Catch 22 is definitely catching on. Head chef Jiah Minifie and manager Jordan Woods opened the waterfront restaurant about two months ago and are very excited about the way it is coming together smoothly and deliciously.
Smart décor with black tables and white chairs interspersed with cosy comfy couches and a backdrop of boats on the mariner makes for a very relaxing and popular dining venue. An attractive colour scheme and refurbishment has added to the general appeal. Since painting the wall near the bar a warm crimson colour, Jordan and Jiah have noticed how many more people sit there now. “It’s amazing what a coat of paint does and it seems that colours really do make a difference,” Jordan said.
We found a nice table on the boardwalk where we could take in the water views. We started with the Bruschetta Trio consisting of juicy smoked roma tomato, sautéed chorizo sausage and chargrilled eggplant salad, topped with marinated fetta and drizzled with balsamic and turmeric infused olive oil. This was complimented beautifully with Fonty’s 2005 Pinot Noir from Pemberton.
An entrée of Malaysian Marinated Tiger Prawns, exquisitely arranged, were sautéed on top of a poppadom and chilli jam cucumber ribbon stack, with a sweet plum sauce. Jiah recommended the 2005 Mount Barker 3 Drops Riesling to accompany this dish and rather than just enhancing the flavours this wine really brought all the flavours together. Jiah and Jordan really know their wines and are only too happy to help you select the best wine to compliment your meal.
If you are a red meat person you might like to try the Braised Beef Cheeks, served in a rich jus on a garlic butter cream mash and apricot sour cream topped with pancetta chips. This was surprisingly light on the palate with a great combination of flavours complimented perfectly by both Fonty’s Pinot Noir and the Thorn Clarke Shotfire Ridge Quartage red wine.

The Fish of the Day was Swordfish and again a really creative blend of flavours, served on an egg frittata and poached peaches topped with crystallised basil leaves, drizzled in vanilla vinaigrette. When we tasted the basil leaf garnish we were amazed at how all the flavours of this dish were enhanced. The Mount Barker 3 Drops Riesling did not disappoint, once again bringing all the flavours together.
We were impressed with the way the garnishes enhanced the taste of each dish. Jiah is particular about his garnishes, saying they provide more than just decoration. “I think presentation and individuality is essential to each dish,” he said. Jiah has lots of amazing ideas and says his skills are now catching up. He is passionate about making Catch 22 a “dining experience” rather than just a meal.
Catch 22 caters for functions and with seating for approximately 200 including the alfresco area, it would be an ideal choice for a wedding. It is also a great place to spend an afternoon with friends or to have a family get-together. Living in Perth isn’t a problem as you can leave the car at home and take advantage of the train service, which takes only 48 minutes to reach Mandurah.

Sunday lunchtime is proving to be Catch 22’s busiest time, and with the convenient Mariner location you can link into the ferry service and perhaps take a cruise while you’re there – what a great way to spend a Sunday afternoon.
The goal of Catch 22 is for the dining experience to be second to none, and one of the best dining experiences in not only Mandurah but in Western Australia. I think they are well on their way.

Catch 22 has been featured in the Masters of Menu Recipe Book – for more information please click here.

By Ingrid Rickersey


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