Tides Restaurant & Bar
With a chic open-air design and an outlook over the beautiful Coral Sea, Tides Restaurant & Bar affords one of Airlie Beach’s most stunning views.
Under the direction of renowned Executive Chef Gregory Devine, you are treated to an indulgent gourmet experience where you will delight in exceptional food and wine.
Devine exudes a passion for fresh Australian produce and showcases the region’s best with vegetables sourced from the local Bowen region, succulent fresh fish and prawns from nearby reefs as well as the freshest Queensland scallops, crabs and bugs.
Tides Restaurant and Bar’s cuisine is best described as modern Australian with Asian overtones and Devine’s innovative menu has been specially crafted ensuring each dish complements one another as well as the extensive wine list.
Divine's menu is diverse and uses simple but intense flavours taking you on a sensory journey. Savour the taste of tempura local reef fish, ponzu dressing and salt and pepper prawns then follow with our signature dish, the Black Angus beef fillet with exotic mushroom crust, Paris mash, asparagus, fried egg yolk and shiraz essence.
Your culinary journey wouldn't be complete without Devine's signature dessert, the Valrhona chocolate dessert plate for two. The dessert plate features and indulgent Valrhona chocolate cake, chocolate ice cream, chocolate pots, chocolate crumble brandy snap basket with berries.
Restaurant is open daily from 7am to 9pm, also offering a room service menu.
|Breakfast||7am - 11:30am|
|Lunch||11:30am - 6pm|
|Dinner||6am - 9pm|
|Room Service||7am - 9pm|
Chef Profile - Gregory Devine
Gregory Devine has brought a wealth of experience to his role as Executive Chef at Tides Restaurant & Bar having delivered his exceptional cuisine to the likes of Governor General Quentin Bryce, former Prime Minister Kevin Rudd and former Queensland Premier Anna Bligh.
Gregory’s 23 year career has seen him work throughout Australia at a variety of leading establishments including Government House, Royal Park Hotel Brisbane, the Four Seasons Hotel Alice Springs/Ayers Rock, the Matson Plaza Hotel Cairns and Vista International Hotel Melbourne, winning a number of coveted awards along the way.
Chef Devine’s menu is based on organic fruit and vegetables all sourced from the local region as well as fish and prawns sourced from nearby reefs.
Gregory instils the principle of simplicity when creating his dishes allowing the produce to speak for itself while still being innovative.
Gregory is an asset to Peppers Airlie Beach and we are continually excited by his creativity and passion for food.