Paradise Point Resort & Spa sits on a 44-acre private bayside island, on a beautiful stretch of land, boasting serene views of Mission Bay, an outdoor aquarium pool filled with fun fish, and delicious dining options. The resort's premier restaurant recently received a total revamping to transform the former concept, Baleen, into what is now Tidal, with the kitchen led by two San Diego culinary powerhouses - Executive Chef Amy DiBiase and Sous Chef Kyle Bergman. We recently visited the new Tidal for a five course tasting menu with 15 sample-sized dishes and we were blown away by the deliciousness we devoured in such a gorgeous setting.
Since we received soo many samplings during one meal, we're going to change up our usual approach to a restaurant profile and provide photos of each offering within its respective course, all with descriptions. Each dish was thoughtfully constructed, mindfully plated, innovative, and exquisitely delicious. Enjoy!
1st Course - Shared Plates
Our first course came paired with a tasty and refreshing craft cocktail called the Tokyo 75 - a concoction of sparkling riesling, Damrak gin, yuzu, ginger reduction, garnished with a shiso leaf and orange zest.
The Suckling Pig "Pate" - mission fig mostarda, crispy polenta, arugula and cornichon.
Chicken Liver Mousse - strawberry and black pepper jam, aged balsamic, crostini.
Con Pane - olive oil, forno beet hummus, blood orange-fennel butter.
2nd Course - Appetizers and Plates
Ricotta Gnudi - a definite favorite featuring roasted eggplant, zucchini, tomato, braised lamb, black olive, and a ricotta stuffed gnocchi pasta
Venus Clams - a take on New England clam chowder, but more refined and just bursting with flavor - salsify puree, purple potato and bacon.
Smoked Salmon Belly - baby turnip, horseradish cream, grapefruit, roe and watercress.
3rd Course - Seafood
Paired with a Noble Ale Works Pistol Whip'd Pils and a Chateau Des Jacques Cru Beaujolais
Olive Oil Poached Halibut - brandade cake, asparagus roasted and pureed and pommery mustard.
Salmon Wellington - morel mushroom, sugar snap peas and tarragon.
Diver Scallop - English pea and mint puree, crispy prosciutto and parmesan froth.
4th Course - Meat
Paired with Port Board Meeting Brown and Coppo Barbera D'Asti
Smoked Pork Cheek - fava beans, pearl onion, dandelion greens and apricot lavender glaze.
Certified Angus Rib Eye - charred leek and salsa verde.
Half Chicken Confit - cauliflower, heirloom carrots and madeira reduction.
5th Course - Dessert
Spiced Pear Upside Down Cake - pistachio brown butter and creme fraiche.
Strawberry Rhubarb Tart - vanilla gelato by Gelato Vero in Mission Hills.
Chocolate Stout Whoopie Pie - Nutella marshmallow filling and hazelnut.
Be sure to stop by Tidal and sample their inviting menu, and for those looking for special group dining, Tidal has private dining room in "The Gallery," which is adjacent to the bayside patio.
1404 Vacation Road, Paradise Point
Drinks and shared plates 3-5pm
Parking is complimentary