Tide & Table is an ocean steakhouse that redefines seafood through technique, memory, and place. Founded by Chef Theodore Darrel, the restaurant blends Swiss butchery precision with the richness of Indonesian waters.

At Tide & Table, seafood isn’t just served, it’s studied, aged, refined, and elevated.

With Indonesia’s oceans as the pantry, Chef Theodore Darrel explores what’s possible when tradition meets innovation. Think kombu-aged fish with seaweed butter, Argentinian red prawn on XO rice, and swordfish belly roasted like premium pork.

Each ingredient is treated with respect. Each technique whether curing, dry aging, or slow roasting unlocks new dimensions of flavor. This is seafood, reimagined for a modern plate. Freshness is just the beginning.

Here, the plate becomes a canvas—where dry-aged swordfish, kombu-cured fillets, and prawn XO rice tell personal stories and push culinary boundaries.

Tide & Table’s philosophy is to keep exploring and keep refining. The restaurant is always looking for a new ways to bring out the best what the ocean gives, while staying true to its honest flavors. What’s more, the establishment also focuses on sustainability and minimal waste every step of the way.