dinner menu
TASTES TO SHARE
Sourdough bread, sage butter, olive oil, balsamic 4pp
DFO |
Marinated olives
GF DF | 10
OYSTERS
Fresh Australian Oysters | 5.5e
Natural (GF DF), Kilpatrick (DF), Finger lime (GF DF)
ENTREES
Seared Japanese sashimi grade scallops, celeriac remoulade, pickled cauliflower, leek ash GF DF | 24
Fresh fish tostada, coconut, lime, chilli, coriander marinade, herb oil GF DF | 26
Grilled Mooloolaba prawns, chorizo, avocado mousse, harissa, sweetcorn croquette GF | 26
Southern fried crocodile, chipotle mayonnaise, pickles 24 | GF
Confit pork belly, semi dried grapes, candied walnuts, fried capers, apple reduction 24 | GF DF
Roasted heirloom tomato & bocconcini tart, hazelnuts, basil oil 22
Tasting plate for two, selections of tastes from the chefs 46
MAINS
200gm eye fillet, mushroom ketchup, king oyster mushroom, grilled leek, carrot, pommes dauphine, jus 58 | GFO
Tides fresh grilled Australian seafood, NT Barramundi, fish of the day, Mooloolaba prawns (3), natural oysters (2), 1⁄2 shell Tasmanian scallops (3) 72 | GF DFO
NT Barramundi, spinach puree, pickled eggplant, zucchini, macadamia 55 | GF
Seared kangaroo loin, smashed kipfler, parsnip, artichoke, blueberry jam, jus 46 | GF DFO
300gm Chicken supreme, potato rosti, pumpkin puree, grilled baby onion, buttered spinach, jus 42 | GF
Lamb rump, compressed watermelon, feta, mint, asparagus, balsamic, almond 48 | GF DFO
Parmesan crumbed eggplant, olive tapenade, pickled fennel, garlic puree, herbs 38
Blue swimmer crab linguine, tomato, garlic, eschalot, butter 40 | GFO
Fresh fish special, host will advise MP
Seafood tower for 2, served with chips & chef’s garden salad MP
SIDES – 10e
Beer battered chips, sumac salt, malt vinegar, aioli | DF
Chefs garden salad, honey mustard dressing | GF DF
Steamed broccolini, spiced nut crumble | GF DF
Green beans, almond butter | GF
Rocket, goats cheese, grapefruit & artichoke salad | GF DFO
Roast kipfler potatoes, garlic and herbs | GF
DESSERT
Mango panna cotta, passionfruit curd, coconut, tuile 18 | GFO
Raspberry, pistachio & almond tart, crème fraiche 18
Textures of chocolate – caramel ganache tart, gelato, jelly, crumb, mousse 18
Vanilla, saffron & Cointreau crème brulee, olive oil crumb, lemon curd, meringue 18 | GF
Affogato, ice cream, coffee, choice of liqueur 18 | GFO
Tides cheese selection, fresh apple, quince, lavosh crackers 28 | GFO
GF – Gluten Free GFO – Gluten free option DF – Dairy free DFO – Dairy free option Please advise of ANY allergies, as not all ingredients used, are listed.
Most dishes can be altered to cater for your needs. NO BYO, 15% surcharge on public holidays.
CHEF
ANDREW STRANGE
Welcome to Tides Waterfront Dining, Caloundra’s premier restaurant. At Tides we strive to ensure your experience with us is the best it can be and if there is anything, we can do to enhance your dining experience, please don’t hesitate to ask your host.
Tides Waterfront Dining was opened in January 2008. Tides strive to provide an excellent dining experience on the Sunshine Coast being one of the leading industry bodies. Most recently Tides was awarded the ‘Best Contemporary
Restaurant’ at the Qld Restaurant and Catering Awards, allowing us to go to the national awards for the 2018/2019 year. At Tides, we are focused on using fresh, local ingredients and the menu’s seasonal change reflects this philosophy.
Leading the kitchen team is Andrew Strange. Andrew has been a Chef on the Sunshine Coast for 30 years including owning and operating Ellmo’s Restaurant in Maroochydore which collected 39 awards including one of the top 3 fine dining restaurants in Queensland.
We hope you enjoy your dining experience with us at Tides and if there is anything we can do, please do not hesitate to ask.
Derek and Michelle Murphy, and Andrew Strange.