Our Menu

Welcome to Tides, we are pleased to present you with our Winter menu prepared by our Head Chef Tom Scade. Where possible, Tom uses local seasonal produce, such as the Porthilly Farm Oysters from the Camel Estuary, which you can see from the restaurant window. We have displayed the local producers details in the restaurant, please feel free to ask any further questions you may have.

Tom describes his food as using influences from European classical and modern cuisine to produce fresh, honest and flavoursome dishes. We hope you enjoy your meal and the warm friendly service our front of house staff offer.

A La Carte

Starters

Primrose Herd Pork 7.50

Capers, Apples, Sage,Crackling

Wood Pigeon 7.00

Pumpkin, Smoked Goats Cheese, Red Onion, Sorrel

Terras Farm Duck Egg 6.95

Celeriac, Wild Mushrooms, Truffle, Brioche

Line Caught Mackerel 7.00

Celeriac, Deli Farm Copa Ham, Grain Mustard, Pickled Apple

Lemon Sole 8.50

Porthilly Oyster,Fennel, Cucumber, Dill

Mains

Fallow Deer 17.50

Savoy Cabbage, Carrots, Quince, Juniper

Partridge 17.00

Kale, Chestnuts, Pear, Button Onions

Roast Parsnip 13.50

Porteath Honey, Goats Cheese, Spinach, Thyme

Line Caught Cod 18.95

Porthilly Mussels, Bacon, Broccolli, Potato

Skate Wing 17.95

Cauliflower, Curry, Raisins, Parsley

Tides Classics

Cornish Crab Bisque 7.00

Armangac Cream

Porthilly Oysters 10.00

½ Dozen Porthilly Oysters, Shallot Vinegar

Waldorf Salad 7.50

Baby Gem, Apple, Cornish Blue, Walnut,Celery

Mike Smokehouse Smoked Salmon 9.00

Brown Bread and Butter, Caper Berries,Lemon

From The Grill

“South Devon” Rib Eye Steak 20.50

10 0z Steak of Cornish Reared Beef served with Chunky Chips, Tomato, Mushroom and Watercress

Spatchcock Chicken 16.50

Grilled Cornish Game Hen with Boulanger Potatoes and Green Beans

Cornish Day Boat Fish of the Day17.00

Cornish New Potatoes, Green Beans and Hollandaise

Side Orders

Chunky Chips 2.95

Seasonal Vegetable Selection 2.95

Green Beans 2.95

Mixed Salad 2.95

Cornish New Potatoes 2.95

Desserts

Apple Souffle 6.95

Apple,Caramel, Vanilla

Chocolate Cremosa 8.00

Green Tea, Walnuts, Tangerine

Coffee Parfait 7.50

Mascapone, Sponge, Rum

Homemade Ice Cream or Sorbet 5.50

Cheeses from the Southwest Served With Celery, Pickled Apples and Biscuits

3.50 Each or 10.00 for a Selection

St Endellion Chatel “Cow”. Double cream is added to the full fat milk. After 10 days in the ripening room it has developed its white mould rind, similar to a Brie.

Cornish Crumbly The latest edition to the Whalesborough family. Similar to a Lancashire, it ripens with a very lively acidity and creamy texture.

St Allet Named after a village just to the north of Truro. The cheese is pressed and matured for six weeks. This gives a clean fresh flavour with a firm and somewhat crumbly texture.

Cornish Blue Made by Philip Stansfield on the edge of Bodmin Moor.A gorgonzola style texture with a soft creamy centre made from pasturised milk.

It won World Champion Cheese in 2010 and came second in 2011.