Tides Waterfront Dining

cultured butter

sauce vierge

cucumber, chili & lime dressing

romesco, watercress

pickled cabbage

nori butter salmon pearls

soy

onion consommé, sweet corn

apple, blue swimmer crab salad, verjuice

truffle potato, mushroom, confit egg yolk

edamame, smoked avocado, pickled ginger

toasted pine-nut, shaved parmesan

selection of tastes from the chefs

pearl cous cous, saffron mussels, fennel

mandarin, confit duck leg terrine, pickled baby carrots, hazelnut

chickpea, black cabbage, cauliflower

parsnip, Chinese broccoli, almond

celeriac, braised lamb pie, quince

champagne butter, orange, chilli crab tortellini

baby carrot, charred onion, broccolini, romesco

parmesan, chive

smoked speck, garlic, lemon

baby beetroot, goats cheese salad

aioli, paprika salt

peppermint, cocoa sorbet

brown butter ice cream

toasted marshmallow, raspberry

ice cream, coffee, choice of liqueur, chocolate brownie

lime, blood orange, white chocolate, pine nut

chefs selection of sweet tweats

fresh apple, quince, crackers

Chefs snack plate to start the evening. Wine Pairing: Jansz sparkling rose, Coal river

Truffled potato, mushroom, confit egg yolk. Wine Pairing: S. C. Panell aromatico, Adelaide hills

Mandarin, confit duck leg terrine, carrot, hazelnut. Wine Pairing: Austin & Co pinot noir, Geelong

Chickpea, black cabbage, cauliflower. Wine Pairing: West cape howe cab merlot, Mt Barker

Peppermint, cocoa sorbet. Wine Pairing: Dʼarenberg noble prankster, Mclaren vale

Chefs snack plate to start the evening. Wine Pairing: Jansz sparkling rose, Coal river

Truffled potato, mushroom, confit egg yolk. Wine Pairing: S. C. Panell aromatico, Adelaide hills

Blue swimmer crab, salad, apple. Wine Pairing: Three Lions chardonnay, Great Southern

Mandarin, confit duck leg terrine, carrot, hazelnut. Wine Pairing: Austin & Co pinot noir, Geelong

Chickpea, black cabbage, cauliflower. Wine Pairing: West cape howe cab merlot, Mt Barker

Peppermint, cocoa sorbet. Wine Pairing: Dʼarenberg noble prankster, Mclaren vale

Brown butter ice cream. Wine Pairing: Seppeltsfield grand tokay, Rutherglen

coriander, tomato, saffron

aioli

capsicum, bacon, parmesan

truffle butter

bacon pea fritters, smoked tomato aioli

romesco sauce

Caper vinaigrette, Raspberry vinegar, Kilpatrick

celeriac, rye, avocado, sorrel

apple, spiced calamari chorizo salad

baked goats feta, pear, fennel, cheese crackling

cucumber, saffron yogurt, serrano ham, rice chips

selection of tastes from the menu

vegetable gratin, crab tortellini, pickled fennel

saffron Israeli cous cous, prawns, scallops, mussels, bugs

paris mash, brie porcini croustillant, truffle mousse

prawn stuffing, corn parfait, chorizo, tomatoes, olives

fresh daily, waiter will advise

seared scallop, courgette, asparagus, caviar hollandaise

celeriac mash, pea bacon fritter, watercress sauce

parmigiana, garlic, lemon yogurt

tomato, rocket salad

gravy

Cchefs creation to start the evening. Wine Pairing: Jansz cuvee rose, Pipers Brook

Cucumber, saffron yogurt, serrano ham, rice crisps. Wine Pairing: Jim Barry watervale riesling, Clare Valley

Apple, spiced calamari chorizo salad. Wine Pairing: La Vis pinot grigo, It

Celeriac, rye, avocado, sorrel. Wine Pairing: Omrah unoaked chardonnay, Great Southern

Brie porcini croustillant, truffle mousse. Wine Pairing: Villa Campa tempranillo, Esp

Honey oat crumble, mango sorbet, passion fruit curd. Wine Pairing: Chateau du Pavillion, Fr

Cheddar blue cheese, apple, quince, crackers. Wine Pairing: Ramos Pinto 10yr old port, Pt

Can't do a whole dessert, try this pick me up espresso, vodka, kahlua, chocolate dust

oat honey crumble, mango sorbet, passion fruit curd

berry mousse, strawberry, white chocolate snow

biscuits and berries

coffee, choice of liqueur, chocolate brownie

your waiter will advise

Exhibits the classic cheddar flavour profile. Sweet and rich up front notes with complex after tones

Buttery brie with a hint of almond flavour. Milky interior and tender rind that is not overly pungent

Rich luscious cheese with a soft creamy texture and distinctive, mild salty blue mould flavour

cultured butter

sauce vierge

cucumber, chili lime dressing

romesco, watercress

pickled cabbage

nori butter salmon pearls

soy

onion consommé, sweet corn

apple, blue swimmer crab salad, verjuice

truffle potato, mushroom, confit egg yolk

edamame, smoked avocado, pickled ginger

toasted pine-nut, shaved parmesan

selection of tastes from the chefs

pearl cous cous, saffron mussels, fennel

mandarin, confit duck leg terrine, pickled baby carrots, hazelnut

chickpea, black cabbage, cauliflower

parsnip, Chinese broccoli, almond

celeriac, braised lamb pie, quince

champagne butter, orange, chilli crab tortellini

baby carrot, charred onion, broccolini, romesco

parmesan, chive

smoked speck, garlic, lemon

baby beetroot, goats cheese salad

aioli, paprika salt

peppermint, cocoa sorbet

brown butter ice cream

toasted marshmallow, raspberry

ice cream, coffee, choice of liqueur, chocolate brownie

lime, blood orange, white chocolate, pine nut

chefs selection of sweet tweats

fresh apple, quince, crackers

Chefs snack plate to start the evening. Wine Pairing: Jansz sparkling rose, Coal river

Truffled potato, mushroom, confit egg yolk. Wine Pairing: S. C. Panell aromatico, Adelaide hills

Mandarin, confit duck leg terrine, carrot, hazelnut. Wine Pairing: Austin Co pinot noir, Geelong

Chickpea, black cabbage, cauliflower. Wine Pairing: West cape howe cab merlot, Mt Barker

Peppermint, cocoa sorbet. Wine Pairing: Dʼarenberg noble prankster, Mclaren vale

Chefs snack plate to start the evening. Wine Pairing: Jansz sparkling rose, Coal river

Truffled potato, mushroom, confit egg yolk. Wine Pairing: S. C. Panell aromatico, Adelaide hills

Blue swimmer crab, salad, apple. Wine Pairing: Three Lions chardonnay, Great Southern

Mandarin, confit duck leg terrine, carrot, hazelnut. Wine Pairing: Austin Co pinot noir, Geelong

Chickpea, black cabbage, cauliflower. Wine Pairing: West cape howe cab merlot, Mt Barker

Peppermint, cocoa sorbet. Wine Pairing: Dʼarenberg noble prankster, Mclaren vale

Brown butter ice cream. Wine Pairing: Seppeltsfield grand tokay, Rutherglen

coriander, tomato, saffron

aioli

capsicum, bacon, parmesan

truffle butter

bacon pea fritters, smoked tomato aioli

romesco sauce

Caper vinaigrette, Raspberry vinegar, Kilpatrick

celeriac, rye, avocado, sorrel

apple, spiced calamari & chorizo salad

baked goats feta, pear, fennel, cheese crackling

cucumber, saffron yogurt, serrano ham, rice chips

selection of tastes from the menu

vegetable gratin, crab tortellini, pickled fennel

saffron Israeli cous cous, prawns, scallops, mussels, bugs

paris mash, brie & porcini croustillant, truffle mousse

prawn stuffing, corn parfait, chorizo, tomatoes, olives

fresh daily, waiter will advise

seared scallop, courgette, asparagus, caviar hollandaise

celeriac mash, pea & bacon fritter, watercress sauce

parmigiana, garlic, lemon yogurt

tomato, rocket salad

gravy

Cchefs creation to start the evening. Wine Pairing: Jansz cuvee rose, Pipers Brook

Cucumber, saffron yogurt, serrano ham, rice crisps. Wine Pairing: Jim Barry watervale riesling, Clare Valley

Apple, spiced calamari & chorizo salad. Wine Pairing: La Vis pinot grigo, It

Celeriac, rye, avocado, sorrel. Wine Pairing: Omrah unoaked chardonnay, Great Southern

Brie & porcini croustillant, truffle mousse. Wine Pairing: Villa Campa tempranillo, Esp

Honey & oat crumble, mango sorbet, passion fruit curd. Wine Pairing: Chateau du Pavillion, Fr

Cheddar & blue cheese, apple, quince, crackers. Wine Pairing: Ramos Pinto 10yr old port, Pt

Can't do a whole dessert, try this pick me up espresso, vodka, kahlua, chocolate dust

oat & honey crumble, mango sorbet, passion fruit curd

berry mousse, strawberry, white chocolate snow

biscuits and berries

coffee, choice of liqueur, chocolate brownie

your waiter will advise

Exhibits the classic cheddar flavour profile. Sweet and rich up front notes with complex after tones

Buttery brie with a hint of almond flavour. Milky interior and tender rind that is not overly pungent

Rich luscious cheese with a soft creamy texture and distinctive, mild salty blue mould flavour

cultured butter

sauce vierge

cucumber, chili & lime dressing

romesco, watercress

pickled cabbage

nori butter salmon pearls

soy

onion consommé, sweet corn

apple, blue swimmer crab salad, verjuice

truffle potato, mushroom, confit egg yolk

edamame, smoked avocado, pickled ginger

toasted pine-nut, shaved parmesan

selection of tastes from the chefs

pearl cous cous, saffron mussels, fennel

mandarin, confit duck leg terrine, pickled baby carrots, hazelnut

chickpea, black cabbage, cauliflower

parsnip, Chinese broccoli, almond

celeriac, braised lamb pie, quince

champagne butter, orange, chilli crab tortellini

baby carrot, charred onion, broccolini, romesco

parmesan, chive

smoked speck, garlic, lemon

baby beetroot, goats cheese salad

aioli, paprika salt

peppermint, cocoa sorbet

brown butter ice cream

toasted marshmallow, raspberry

ice cream, coffee, choice of liqueur, chocolate brownie

lime, blood orange, white chocolate, pine nut

chefs selection of sweet tweats

fresh apple, quince, crackers

Chefs snack plate to start the evening. Wine Pairing: Jansz sparkling rose, Coal river

Truffled potato, mushroom, confit egg yolk. Wine Pairing: S. C. Panell aromatico, Adelaide hills

Mandarin, confit duck leg terrine, carrot, hazelnut. Wine Pairing: Austin & Co pinot noir, Geelong

Chickpea, black cabbage, cauliflower. Wine Pairing: West cape howe cab merlot, Mt Barker

Peppermint, cocoa sorbet. Wine Pairing: Dʼarenberg noble prankster, Mclaren vale

Chefs snack plate to start the evening. Wine Pairing: Jansz sparkling rose, Coal river

Truffled potato, mushroom, confit egg yolk. Wine Pairing: S. C. Panell aromatico, Adelaide hills

Blue swimmer crab, salad, apple. Wine Pairing: Three Lions chardonnay, Great Southern

Mandarin, confit duck leg terrine, carrot, hazelnut. Wine Pairing: Austin & Co pinot noir, Geelong

Chickpea, black cabbage, cauliflower. Wine Pairing: West cape howe cab merlot, Mt Barker

Peppermint, cocoa sorbet. Wine Pairing: Dʼarenberg noble prankster, Mclaren vale

Brown butter ice cream. Wine Pairing: Seppeltsfield grand tokay, Rutherglen