Lunch Menu
TASTES TO SHARE
Sourdough bread, sage butter, olive oil, balsamic 4pp | DFO
Marinated olives 10 | GF DF
OYSTERS
Fresh Australian Oysters | 5.5e
Natural (GF DF), Kilpatrick (DF), Finger Lime (DF GF)
ENTREES
Seared Japanese sashimi grade scallops, celeriac remoulade, pickled cauliflower, leek ash 24 | GF DF
Confit pork belly, semi dried grapes, candied walnuts, fried capers, apple reduction 24 | GF DF
Southern fried crocodile, chipotle mayonnaise, pickles 24 | GF
Roasted heirloom tomato & bocconcini tart, hazelnuts, basil oil 22
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
300gm Chicken supreme, potato rosti, pumpkin puree, grilled baby onion, buttered spinach, jus 42 | GF
Parmesan crumbed eggplant, olive tapenade, pickled fennel, garlic puree, herbs 38
Seafood tower for 2, served with chips & chef’s garden salad MP
SIDES
all 10 each
Beer battered chips, sumac salt, malt vinegar, aioli | DF
Chef’s 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
Vanilla, saffron & Cointreau brulee, olive oil crumb, lemon curd, meringue 18 | GF
Affogato, ice cream, coffee, choice of liqueur 18 | GFO
Tides cheese selection, fresh apple, quince, assorted 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.
