Tide & Table
A taste of our home
Nestling alongside the Bude canal, within The Falcon Hotel sits Budes newest dining experience, teaming fantastic, local produce and relaxed service.
Wherever possible, we prioritise Cornish produce & regional artisans. Celebrating our regions fantastic local larder. Seasonally inspired, locally sourced, sustainably minded. Take a look at our local heroes here
The Tide & Table is open Wednesday - Saturday evenings.
Menu
Please note our menus change regularly with the availability of local produce
CHICKEN “CORNETTO” almond | maple | onion | chive 12.5
PULLED DUCK LEG BEIGNET rhubarb | beetroot | Nanny Muffet 12
SEARED SCALLOPS & HOGS PUDDING corn | sorrel | black garlic | bouillabaise 14.5
CITRUS CURED BREAM sun-dried tomato | caper | fennel | basil | honey 12
ASPARAGUS & PINE NUT TORTELLINI garlic | parsley | charcoal 12 (vgo)
ROASTED VENISON LOIN blackcurrant | peach | artichoke | cherry | silver birch 35
PORK TENDERLOIN ROULADE cashew | date | parsley | romanesco | Pedro Jimenez 30
SPICED CONFIT TROUT almond | pastis | cucumber | smoked thyme 30
ROASTED PAVE OF COD leek | fennel | horseradish | Arenkha | dill 30
COFFEE & SALTBAKED HERITAGE CARROTS cauliflower | ricotta | truffle | hazelnut | maple 28 (vgo)
LEMON VERBENA BRULEE smoked blueberry | pistachio | basil 10
BROWN BUTTER & ALMOND FINANCIER blood orange | sumac | white chocolate 10
RHUBARB & CUSTARD ginger | vanilla 10
BANOFFEE CHOCOLATE FONDANT hazelnut | rum | vanilla banana 10 (vg)
CHEESE dried fig | sherry onion jam | radish | port soaked fruit 16
PETIT FOURS 9
with tea or coffee +2.5
Dishes can be adapted where possible to cater for dietary requirements; however, this may result in changes to the advertised dish.
Tasting Menu
Please note our menus change regularly with the availability of local produce.
CHICKEN “CORNETTO”
almond | maple | onion | chive
Sundown Chenin Blanc Viognier, South Africa
….
SEARED SCALLOPS & HOGS PUDDING
corn | sorrel | black garlic | bouillabaise
Ke Bonta Cortese, Italy
….
COFFEE & SALTBAKED HERITAGE CARROTS
cauliflower | ricotta | truffle | hazelnut | maple (VGO)
Trashumante Viura Rosado, Spain
….
ROASTED VENISON LOIN
blackcurrant | peach | artichoke | cherry | silver birch
Jean Didier Bush Vine GCM, Languedoc France
….
SORBET
….
LEMON VERBENA BRULEE
smoked blueberry | pistachio | basil
Chateâu De La Peyrade Muscat de Frontignan
….
CHEESE COURSE +12
….
PETIT FOURS
with tea or coffee +2.5
80 pp
WINE FLIGHT 30PP
Dishes can be adapted where possible to cater for dietary requirements; however, this may result in changes to the advertised dish.