Tides Waterfront Dining - Fuld menu

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

Caper vinaigrette, Raspberry vinegar, Kilpatrick

truffle butter

romesco, watercress

apple, blue swimmer crab salad, verjuice

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

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

romesco sauce

fresh daily, waiter will advise

selection of tastes from the chefs

truffle potato, mushroom, confit egg yolk

aioli

cultured butter

celeriac, rye, avocado, sorrel

selection of tastes from the menu

apple, spiced calamari chorizo salad

onion consommé, sweet corn

edamame, smoked avocado, pickled ginger

celeriac mash, pea bacon fritter, watercress sauce

smoked speck, garlic, lemon

cucumber, chili lime dressing

pickled cabbage

prawn stuffing, corn parfait, chorizo, tomatoes, olives

ice cream, coffee, choice of liqueur, chocolate brownie

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

lime, blood orange, white chocolate, pine nut

biscuits and berries

coffee, choice of liqueur, chocolate brownie

fresh apple, quince, crackers

peppermint, cocoa sorbet

toasted marshmallow, raspberry

brown butter ice cream

berry mousse, strawberry, white chocolate snow

coriander, tomato, saffron

cucumber, saffron yogurt, serrano ham, rice chips

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

vegetable gratin, crab tortellini, pickled fennel

chickpea, black cabbage, cauliflower

champagne butter, orange, chilli crab tortellini

parsnip, Chinese broccoli, almond

celeriac, braised lamb pie, quince

capsicum, bacon, parmesan

seared scallop, courgette, asparagus, caviar hollandaise

baked goats feta, pear, fennel, cheese crackling

baby carrot, charred onion, broccolini, romesco

your waiter will advise

pearl cous cous, saffron mussels, fennel

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

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

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

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

baby beetroot, goats cheese salad

parmigiana, garlic, lemon yogurt

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

tomato, rocket salad

gravy

soy

parmesan, chive

aioli, paprika salt

toasted pine-nut, shaved parmesan

paris mash, brie porcini croustillant, truffle mousse

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

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

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