dinner menu
TASTES TO SHARE
Sourdough bread, pesto butter, balsamic, EVOO 4pp | DFO
Marinated olives 10 | GF DF
OYSTERS
Fresh Australian Oysters 5.5e
Natural | GF DF, Kilpatrick | DF, Passionfruit & lime | GF DF
ENTREES
Seared Japanese sashimi grade scallops, pear, almond, lemon, thyme 24 | GF DF Chargrilled octopus, tomato, capers, potato, parsley, crème fraiche 24 | GF DFO Grilled Mooloolaba prawns, fennel salad, salsa verde 26 | GF DF
Kangaroo carpaccio, grape, fig, potato, vino cotto 22 | GF DF
Southern fried crocodile, chipotle mayonnaise, pickles 24 | GF
Confit pork belly, onions, apple, jus 24 | GF DFO
Cauliflower panna cotta, pickled cauliflower, puffed rice 21 | GF
Tasting plate for two, selections of tastes from the chefs 46
MAINS
200gm eye fillet, smoked potato puree, pate, broccolini, puff pastry 58 | GFO
Local organic venison loin, potato dauphinois, hazelnuts, blackberry jus 65 | GF
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, eggplant, romesco, pickled fennel 42 | GF DF
300gm Chicken supreme, leek, artichoke, garlic puree, pistachio 38 | GF DFO
Lamb backstrap, quinoa, baby vegetables, mint, jus 58 | GF DFO
House made potato gnocchi, heirloom tomato, basil, garlic 35 | DF
Market fish, cauliflower puree, fennel, orange, mint, dill & rocket salad MP | GF DFO
Seafood tower for 2, served with chips & chef’s garden salad MP
SIDES – 10e
Beer battered chips, rosemary salt, malt vinegar, herb aioli | DF Chefs garden salad, honey mustard dressing | GF DF
Steamed broccolini, spiced nut crumble | GF DF
Roast carrots, carraway seeds, herbs | GF
Sugar snap & snow peas, lemon butter | GF DFO
DESSERT
Espresso & Baileys panna cotta, hazelnut gelato, chocolate 18 | GF Strawberries & cream, balsamic, thyme crumb 18 | GF
Chocolate & peanut mille-feuille, berries 18
Banoffee pie, chantilly cream, cinnamon & ginger gelato 18
Vanilla baked cheesecake, mango 18 | GF
Affogato, ice cream, coffee 15 | plus choice of liqueur 18 | GFO
Tides cheese selection – 3 cheeses with garnishes and 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.