Tidal Restaurant & Wine Bar

Twice cooked in master stock with boudin noir and pomegranate

Locally caught blue fin tuna lightly charred with teriyaki glaze, kohl rabi and carrot salad

House made ravioli served with sauce Nantua

Locally caught kingfish pan fried with leche de tigre, aji amarillo emulsion and mizuna

100 day grain fed eye fillet with crispy zucchini flower filled with prawn mousseline and sobrassada scallops

Served with bruleed red plum, pickled blackberry and cashew and walnut crumb

House made potato gnocchi with green peas, snow peas and watercress

Served with roasted parsnip, sugar snaps, snow peas, medlar syrup and Pommes Parisienne

Chocolate and almond torte served with house made raspberry sorbet