IMPORTANT NOTICE
 |
Tides Seafood Grill & Oyster Bar is now STILL
OFFERING THE SAME GREAT SERVICE AND AMAZING CUISINE |
 |
Visit
Steakhouse at www.steakhouse.net.au Click
here to view our online newsletter |
Below
are some items from the new menu
(menu and prices are subject to changes)
Oysters: $3.00 each
Chilled
4 Ways
Natural with lemon, Bloody Mary, Sherry and shallots, Citrus
& herb
Warm
4 Ways
Peri
Peri flavours with chilli, capsicum and lime
Coriander, ginger and garlic, Devilled, Traditional mornay
Entrées
Northern
Tasmanian Spring Bay mussels steamed in a white wine & basil broth
Crispy
spice - dusted calamari with rocket leaves and lime mayonnaise
Char
-grilled boneless quail on a warm Mediterranean lentil ragu
King
prawns marinated in garlic pesto, sautéed and served with a tomato
rice pilaf
Classic
French onion soup with melted cheese and croutons
Scallops
served in the half shell,
on wilted greens and mushrooms tossed with roasted garlic & thyme
BlueFire Steaks from the Grill
All
steaks are served on a delicious bed of potato gratin
Arabica dusted, well matured beef from the Victorian highlands: $28.00
Eye Fillet 220g Porterhouse 280g Rib Eye 300g
Prime superior beef, grass and grain fed: $34.00
• Eye Fillet 220g • Porterhouse 280g • Rib Eye 300g • Rump 350g • T- Bone 400g
Certified Gippsland Angus: $38.00
• Eye Fillet 220g • Porterhouse 280g • Rump 350g • Rib Eye 400g • T- Bone 400g
‘Melt in your mouth’ world class Wagyu beef from Northern Queensland: $55.00
• Rump 350g
Chateaubriand:
$75.00
(per person minimum 2 people)
Supreme 800 gm fillet tenderloin served with your choice of two sauces, two sides & one salad
The chateaubriand
is cooked slowly - against the grain, creating the
perfect crust and a gentle pink or soft red centre. Carved to order
at your table.
Sauces: $5.00
•
Red wine
•Peppercorn
•
Mushroom
•
Béarnaise
•
Garlic
•
Blue cheese
•
Spicy roasted
garlic & chilli
Mains
Free range chicken breast ‘cordon bleu’ style
with creamy fontina cheese and prosciutto, served with a tarragon jus
Crispy
skinned Tasmanian salmon fillet
served over potato mash with garlic spinach and a red wine sauce
Char grilled baby pork back ribs
with barbecue sauce beside a kipfler potato salad
BlueFire
'fish and chips'
Fish fillets in golden batter with chunky hand cut potato chips &
tartare sauce
Seafood spaghettini tossed with
market fresh seafood, extra virgin olive oil, garlic and chilli
Whole
baby snapper on a bed of potatoes
and creamed spinach with chives and a light seafood broth
The Ultimate Seafood Bouillabaisse
A traditional bouillabaisse featuring blue swimmer crab, prawns,
mussels, calamari, Moreton Bay bugs, scallops and Market fresh fish
in a luxuriously rich tomato, saffron and fennel fumet - $38.00
BlueFire “Seafood Fantasy” Platter
A multi tiered, ever changing, seafood extravaganza with W.A. lobster,
blue swimmer crab, whole baby snapper, Tasmanian oysters and mussels
and chefs choices from the days catch - served beside a selection of
sauces
- $85.00 per person (min 2 guests)
Vegetarian Options
Portobello
mushroom stack,
on gratin potato with a light mushroom and marjoram sauce
Tartlet of Tasmanian goats cheese, caramelised onion & kalamata olives
Fettuccini
tossed with wilted rocket,
red capsicum, roasted garlic puree and freshly shaved parmesan
Risotto
of truffle scented wild mushrooms and fresh herbs
A Mediterranean vegetable frittata wedge
with beans, potato and black olives, grilled with creamy fontina cheese
Vegetarian
Trio - Slow cooked spring vegetable
and chick pea hot pot & golden falafel balls with basmati rice pilaf
Dessert:
$15.00
BlueFire’s
own Baba au Rhum steeped in rum and
served beside 3 hot shots of Rum, white chocolate and Valrhona dark
chocolate
Warm mango & pineapple coconut crumble topped with vanilla ice-cream
A duo of mousses, ½ Baileys with dark chocolate and ½ creamy white chocolate
Traditional
Italian tiramisu with layers of
coffee liqueur soaked sponge and whipped mascarpone
Sticky date and chocolate pudding with warm butterscotch sauce
Bread & butter pudding with roasted bananas and pecan praline ice cream