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.

Devine’s entree of tempura local reef fish, ponzu dressing and salt and pepper prawns uses simple flavours allowing the seafood to be the real hero of the dish and ensures a true culinary treat.

For main, lose yourself in a sensory journey with succulent Peking styled magret duck breast with sweet potato, sundried tomato & goats cheese gnocchi, exotic mushrooms, wilted greens and star anise juice.

Complete your fine dining experience with an indulgent white chocolate panna cotta with caramelised puff sticks and raspberry caramel.

Restaurant is open daily from 7am to 9pm, also offering a room service menu.

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 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 Coral Coast and we are continually excited by his creativity and passion for food.