W R I T T E N I N T H E S T A R S

Fate is sometimes attributed to the alignment of planets, much like tides –

their inevitable ebb and flow determined by the gravitational pull of sun and moon.

In May 2016, local friends and family aligned in the right place at the right time

to bring you a rare over-water dining destination. To bring you Tide on the Jetty.

We’d like to think our destiny aligns closely with that of William Gunn, namesake for Manly’s jetty.

A government servant for 22 years, William was deeply committed to the area. A WWI veteran, he

was instrumental in founding what is today known as the Manly-Lota RSL. This adds special meaning

to our support for them, and our local community in which we’re deeply embedded through

philanthropy, employment and mentorship.

The tides of time have ebbed and flowed since we first welcomed guests five years ago and we

haven’t looked back. We’re here to stay. We’re here to leave our mark on Manly’s history.

Indeed, we look forward to the opening of our second destination venue – The Arsonist – on the

Esplanade in April.

Meanwhile, the jetty has served Manly for over 100 years and was renamed the William Gunn Jetty

following a 1961 refurbishment. Such longevity is born of commitment and service. That’s why we’re

here for the long haul. To honour our friends and family who believed in a dream birthed in excellence.

To continue to evolve Tide as a must-do venue. To emulate audacious intrepids like William Gunn.

To push boundaries in our support of Manly as a fine food destination.

To that end, our venues will continue to offer outstanding dining experiences. Our produce will

remain fresh, our suppliers local and our practices evolvingly mindful, ethical and sustainable.

We’re honoured you’ve gravitated to Tide on the Jetty today. Welcome to our community.

Tide has strict cross-contamination policies and makes every attempt to identify ingredients that may cause reactions for thosewith food allergies; however, as our kitchen is used for the production of all menu items we cannot guarantee a total absence of these

products. Tide assumes no liability for reactions from food consumed or items guests may come in contact with whilst eating at our venue.A 15% surcharge applies to public holidays.

V - VEG ETAR IAN VG - VEGAN GF - GLUTEN FREE O - OPTION AVAILABLE

COURTESY OF THE BRISBANE CITY COUNCIL LIBRARY SERVICES

B R E A K F A S TEGGS YOUR WAY $14Esther ’s f re e range e ggs y o ur w ay on sourdough (V GFO)

BANANA BREAD $10salted butte r + sw e e t cre am

BREKKIE BURGER $13Esther ’s f re e range e gg ( f r ie d) , bacon, aged cheddar , hash + bbq sauce (GFO)add angus beef pattie $5

VEGGIE BREKKIE BURGER $13gr i l led halo umi, hash, avo cado, baby spinach + a io l i (GFO)

ICE CREAM SANDWICH $16toasted marshmal low + sal te d caramel ice cream waffle sandwich

AVOCADO + SOURDOUGH $17danish fe ta , duk k ah + le mon (V GFO)add poached egg $2 add hash $3 add bacon $5

EGGS BENEDICT $20soft poac he d e ggs , spinach + ho l landaise on sourdough with bacon, ham or sa lmon (VO GFO)

OCEAN TROUT ON SOURDOUGH $23confit oc e an t rout , so ft boi le d e gg, p ickled fennel , sourdough + d i l l c rème f ra iche (GFO)

TIDE BIG BREKKIE $25Esther ’s f re e range e ggs y o ur w ay , bacon, pork and fennel sausage, b l is tered tomato,mushrooms, hash + sourdough (GFO)

VEGETARIAN BIG BREKKIE $22Esther ’s f re e range e ggs y o ur w ay , gr i l led haloumi, b l is tered tomatoes, mushrooms,baby spinach, hash + so urdough (GFO)

BREKKIE BOWL $18spinach, bro ccol in i , quinoa, avo cado + beetroot hummus (VG GF)

BIRCHER MUESLI $17with toaste d a lmonds + pass io nfrui t yogurt

CORN AND ZUCCHINI FRITTERS $22with tomato re l ish (V)add poached egg $2 add hash $3 add bacon $5

RICOTTA PIKELETS $19whipped maple butte r , poache d be rr ies + vani l la ice cream

E N T R E E

PACIFIC OYSTERS NATURAL $24wit h lemon + mig none tte (GF)

TEMPURA ZUCCHINI BLOSSOM $24lemo n + r icotta stu f fed, hummu s + green tomato re l ish (V)

PECORINO, PUMPKIN + SAGE RISOTTO $22/$30wit h toasted pepitas (VGO GF)add prawns or roast chicken +$5

CHARGRILLED OCEAN KING PRAWNS $24wit h sal t bu sh, ferme nte d chi l l i butter + sour dough

DUCK LIVER PÂTÉ $18wit h bread + condime nts (GFO)

LAMB KOFTA $20wit h tzatz ik i and za ’ tar (GF)

P A S T A

LOCAL SEAFOOD FETTUCINE MARINARA $36mus sels , prawns, calamari , scal lo ps, b arramundi , white w ine, tomato, gar l ic + chi l l i

CONFIT DUCK LEG PAPPARDELLE $34s a ge, p ine nu ts , pars ley + cu rrants

CHILLI PRAWN SPAGHETTI $34wit h tomato, chi l l i + parmesan

S PICY MEATBALL SPAGHETTI $32wit h tomato and parme san

MUSHROOM GNOCCHI $35t ruffle mascarpone and parme san (V)add prawns or roast chicken +$5

M A I N

FISH + CHIPS $26battere d, gr i l le d or crumb ed, house sal ad, f r ies + tartare (GFO)

250GM ANGUS BEEF EYE F ILLET $38 cru she d potatoes , charred b roc col in i + XXXX mustard b utter (GF)

MARKET FISH $MPlocal squ id, ra inbow chard + mac adamia b utter (GF)

LAMB RUMP $35spice d couscous, smokey b ab aganoush + gar l ic yoghurt (GF)

HERB-ROASTED FREE-ROAMING CHICKEN BREAST $32swe et potato, g e m lettuce, sof t herb sal ad + chic ken jus

D E S S E R T( INDIVIDUAL/SHARE)

TEXTURES OF CHOCOLATE $16/$22with raspberry sorbe t (GF)

QUEENSLAND FRUIT SALAD $16/$22with f roze n yoghurt ice cream (GF)

STRAWBERRIES + CREAM $16/$22pavlova g in me r ing u e + st rawb erry ic e c ream (GF)

CHURROS $16/$22with nu tel la mou sse

COURTESY OF THE BRISBANE CITY COUNCIL LIBRARY SERVICES

S N A C K SFRIES$9wit h a iol i (GF)

SWEET POTATO FRIES $11wit h a iol i

PANKO CRUMBED CALAMARI $16wit h lemo n peppe r , tartare sau ce + lemon

THREE CHEESE ARANCINI $16wit h p a rme san a iol i

CHARRED FLAT BREAD $15wit h beetroot hummu s + roasted pumpkin and c ashew dip (GFO)

GARLIC BREAD $6 (GFO)

BARRAMUNDI + PRESERVED LEMON CROQUETTES $16wit h s a f f ron mayo

VINE-RIPENED TOMATO + BASIL BRUSCHETTA $11ext ra v i rg in o l ive o i l + sourdou gh (GFO)add smoked salmon or grilled chicken +$5

FIVE-SPICED PORK BELLY $18s p r in g onion, tomato + chi l l i re l ish (GF)

T O S H A R EREGIONAL TASTE PLATE $35s ch ult e ’s spice d salami , duck l iver par f a i t , l ocal cheese, house dips , preserves + p ickl es (GFO)

CHILLED LOCAL SEAFOOD TASTE PLATE $39PPHerv ey Bay scal lop, prawns, oyste rs , p ick l ed mussel s , sand crab + coc ktai l sauc e (GFO)

B U R G E R S(SERVED 1 1AM TO 5PM)all burgers served with fries and aioli, gluten free options available

BEER-BATT ERED F I SH BU RG ER $16let t uce, tomato + tartare

CHEE SEBU RG ER $ 1 7ground bee f bu rge r , ag e d che ddar , oak l ettuc e, p ic kl es + house b b q sauce

CHIC KEN BU RG ER $ 1 8but t ermi lk f r ie d chicke n, let tu ce , tomato + s i rac ha a iol i

GRILLED H ALOU MI BU RG ER $ 1 7let t uce, tomato + saf f ron a iol i

S A L A D S + G R E E N Sadd prawns or roast chicken to your main salad +$5

ROAST P U MP KI N , F ETA + KALE SAL AD $13/ $19wa lnu ts , fe nnel + pe pitas (VG GF)

CAPR ESE SALAD $ 1 2 /$ 1 8burrata , v ine tomatoe s, bas i l pesto, extra v i rg in o l ive o i l + toasted sour dough (GFO)

F IG S ALAD $ 1 2 /$ 1 8s ea s o nal leaf , qu ee nsland macadamia + v inc otto dress ing (VG GFO)

SEAS ON AL G REEN S $ 1 1wit h toaste d a lmonds (GF)